Vietnamese Spring Rolls with Dipping Sauce

See how to make beautiful Vietnamese spring rolls. See more

READY IN ABOUT 1½ hrs

Vietnamese Spring Rolls With Dipping Sauce

Read Reviews (7)

"These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce." — Allrecipes

Directions

Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Kitchen-Friendly View

PREP 20 mins
COOK 5 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Aug 02, 2012

These were very good!! I added thin sliced grilled pork meat because that's my favorite combination, but of course you can just put shrimp by itself. the dipping sauce is not quite the same as the one in my favorite Vietnamese restaurant, but it is good. My advice is to adjust the herbs to your preference, don't use something you don't like because their flavor will come up quite clear in your palate (not subtle like when they are cooked into something).

—Milly Suazo

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Aug 26, 2012

Awesome!!! My husband and are no cooks but these turned out to taste like restaurant quality!! We used boiled shrimp from the store and added bean sprouts as well. We also used regular basil (I could not find Thai basil at the store). The video was very helpful as well.

—jprater

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11 Ratings

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Nov 12, 2012

I served this to friends and we all loved it. So much that the last one got eaten at 8am for breakfast as we were going away and couldnt stand the thought of wasting it! I subbed oyster sauce for fish sauce, and scallops for shrimp, that's what I had on hand. YUM. Also made it again with matchstick carrots and diced red pepper instead of the shrimp, very good. Very versatile recipe.

—CookMary

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May 16, 2013

I used a peanut sauce instead of the dipping sauce with this recipe, but overall, I didn't think the spring rolls had much flavor. From an eye appeal perspective, I thought they needed a little bit of color. If I make these again, I'll add some grated carrot, maybe some very thinly-sliced red bell pepper, and most likely, more mint. But these are all personal taste preferences.

—lutzflcat

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Jan 14, 2013

These were very good...tricky but with practice I'm sure I'll get better at rolling them...love how versatile a recipe this is...will play around with the dipping sauce to suit my tastes...thank you!

—JaneyC

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May 16, 2013

Super delicious!

—Jase

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Feb 22, 2013

I added julienned cucumber and some avocado. Poured the 1st dipping sauce right into them, and served with a peanut sauce. They were great!

—JanAllan

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Nutrition

Calories
137 kcal
7%

Carbohydrates
22.5 g
7%

Cholesterol
64 mg
21%

Fat
0.7 g
1%

Fiber
0.7 g
3%

Protein
10.1 g
20%

Sodium
1170 mg
47%

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

Nutritional Information

Vietnamese Spring Rolls With Dipping Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 137
Calories from Fat: 6

% Daily Value *
Total Fat 0.7g 1 %
Saturated Fat 0.2g < 1 %
Cholesterol 64mg 21 %
Sodium 1170mg 47 %
** Potassium 169mg 5 %
Total Carbohydrates 22.5g 7 %
Dietary Fiber 0.7g 3 %
Protein 10.1g 20 %
** Sugars 7.4g
** Vitamin A 8 %
** Vitamin C 8 %
** Calcium 4 %
** Iron 15 %
** Thiamin 2 %
** Niacin 15 %
** Vitamin B6 9 %
** Magnesium 16 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.