This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Spicy Kung Wow Chicken See how to make a simple stir-fry based on spicy Kung Pao chicken. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Awesome Egg Rolls
Heather's Cilantro, Black Bean, and Corn Salsa
Bacon Cheddar Deviled Eggs
Jalapeno Popper Spread
Baked Buffalo Wings
more »
Top Related Articles
Cooking for a Crowd: Summer Menu
Perfect Picnics
Healthy Cooking: Spring Edition
Rhubarb: First Fruits of Spring
Fresh Lobster
Baking with Fresh Pumpkin
Fresh Meals Using Frozen Foods
Super-Easy Stir-Fry
Super Bowl: Dip Buffet
Puff Pastry Dough
Related Collections
Head Lettuce
Shrimp Appetizers
Super Bowl Wraps and Rolls
Appetizers - Shrimp
Basil

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Vietnamese Fresh Spring Rolls

By: Paula

"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."

Rate/Review | Read Reviews (314)

Prep Time:
45 Min

Cook Time:
5 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 spring rolls

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.