Vietnamese Spring Rolls With Dipping Sauce Recipe -
Vietnamese Spring Rolls With Dipping Sauce Recipe
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Vietnamese Spring Rolls with Dipping Sauce
See how to make beautiful Vietnamese spring rolls. See more

Vietnamese Spring Rolls With Dipping Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 spring rolls Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    1 hr 25 mins


  1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  2. Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
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).

Most Helpful Critical Review
Aug 25, 2014

The dipping sauce was not very good, in the opinion of my family. There was too much vinegar, which over-powered the other flavors. I had to add lots more sugar.

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.

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.

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.

Sep 12, 2013

Very refreshing and the dipping sauce is tasty! Although I might cut down the amount of fish sauce next time, a tad too salty for me

Jan 14, 2013

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

May 16, 2013

Super delicious!


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  • 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.

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