Vietnamese Fresh Spring Rolls Recipe - Allrecipes.com
Vietnamese Fresh Spring Rolls Recipe
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Vietnamese Fresh Spring Rolls
See how to make healthy spring rolls with shrimp. See more
  • READY IN 50 mins

Vietnamese Fresh Spring Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 spring rolls Change Servings
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  • PREP

    45 mins
  • COOK

    5 mins
  • READY IN

    50 mins

Directions

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. 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.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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Footnotes

  • The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2004

I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "authentic" here are some suggestions: along with the shrimp, add some boiled pork that's thinly sliced. As well as some sprouts, shredded carrot and a long thinly sliced piece of cucumber. And for an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly MAKES the dish! Hope this was helpful!

 
Most Helpful Critical Review
Jul 24, 2011

I believe you are missing a few things, but it's ok overall. Carrot or jicama or even daikon for crunch is much needed in your recipe. I would double the shrimp in your rolls, so every bite has some shrimp in it. Also, your hoisin based sauce is the more appropriate one, but you should add some peanut butter and water to it, to give it better depth of flavor. The hoisin by itself can be a bit overpowering.

 
Jan 25, 2004

This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the basil and mint. I added grated fresh carrots to the rolls for extra color and flavor. One of the tips I learned in the cooking class was to layer the ingredients for color and a good presentation. On the bottom end of the softened wrapper, place a leaf of lettuce, cut into two pieces, so that it lies flat. Top with shredded carrots, then rice noodles, then cilantro leaves. Just above this stack of ingredients, lay the split shrimp in a line. By doing this, the shrimp will be visible through the transparent wrapper, when the rolls are served. Diagonally slice off the uneven ends of the roll, and make a diagonal cut through the roll, dividing it into two pieces. By doing this, the beautiful green, orange, and white fillings are displayed. I served my rolls with a peanut dipping sauce. It was very, very good! The next day, I mixed the leftover rice noodles with fish sauce, shredded carrots, cooked shrimp, cilantro, peanut sauce, and chopped lettuce for a tasty and easy cold main dish.

 
Dec 04, 2003

These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill. The wrap will continue to soften. By the time you are finished adding the ingredients, it will be ready to roll. If you don't have ALL the ingredients called for in this recipe, please don't let that stop you from using what you do have and enjoying every bite.

 
Jan 25, 2004

Brought this to a neighborhood gathering and simplified it since I only had a few minutes to get it ready. I bought the rice vermicelli and rice wrappers at the local asian store. I also found rib eye very thinly sliced which is usually used for Korean bulgogi. I marinated the beef in the soy and ginger rib eye marinade I also found on this website (I added more soy sauce and red pepper to the original recipe to add a bit of kick to it.) Instead of getting all the different herbs, I grabbed a fancy salad mix with baby spinach, arugula and radicchio. I stirfried the beef, boiled the water for the vermicelli and then saved that same hot water to put the rice wrappers in one by one to soften. These rolls disppeared first off the picnic table - perfect for a warm summer evening. So many people asked me for the recipe and they couldn't believe that I did this all within half an hour!

 
Jul 28, 2006

So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for softening Rice Paper: alternate between sheets of wet paper towels. Within 3 minutes they will be soft enough to handle but not so soft that they disintegrate. Method for rolling:When rolling, don't start by covering the contents then pulling in. Rather, cover half the contents, then pull in and roll. This makes them firmer, and a lot easier to eat.

 
Jan 25, 2004

These rolls were great the same day I made them. They still tasted good the next day, but they started to get a little sticky. If you are serving them to company, make them fresh.

 
Oct 12, 2005

These came out so pretty! Unless you have monster prawns, I'd double or triple the shrimp (you need 2-3 per roll of the 20-per-pound shrimp). My grocery store (Kroger) sells rounds of pre-made cocktail shrimp, which made this very easy. Didn't use the lettuce, but varied the herbs and carrots. Suggestions: try not to overload with noodles (and I added soy sauce when cooking those for flavor); you're slicing the shrimp lengthwise; and the tea kettle of hot water worked great to keep the wrapping water hot. I think some of the folks having problems with tearing wrappers may have been leaving the wrapper in the water until it is soft. It really, really only needs to be submerged and pulled out immediately--I promise. It will get softer as it sits. Also, I had better luck wrapping by putting the ingredients in a neat shrimp-down pile off center of the round wrapper. Fold up the two short ends, and tuck their corners into the ingredients (you're looking for a rounded edge, not a square one like in gift wrapping), then use the shorter of the long sides to wrap over the ingredients and the longer one to pull them all together. The fish sauce was great (oh, but that smell); didn't get around to the hoisin.

 

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Nutrition

  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 305 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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