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READY IN 25 mins

Vietnamese Spring Rolls

Read Reviews (20)

"I love these, they're really addictive and healthy!" — ItalianGirlCristina

Ingredients Edit and Save

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Original recipe makes 8 spring rolls Change Servings

1/2 (6.75 ounce) package dried rice noodles
8 rice wrappers (8.5 inch diameter)
8 fresh mint leaves
8 cooked medium shrimp, sliced in half lengthwise

1 1/2 cups bean sprouts
3 tablespoons fish sauce, or to taste
1/2 cup cilantro leaves

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Directions

Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.
Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

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PREP 10 mins
COOK 15 mins
READY IN 25 mins

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VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin, clear, and feel just like a dry noodle. In fact, the asian store I went to stocked the wrappers in the noodle aisle. You just have to moisten the wrapper in hot water for a second or two, NOT 20. It will feel hard but by the time you layer the ingredients it will have softened. Great recipe!

—KC192

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Most Helpful Critical Review

Jan 24, 2011

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce.

—tdoan

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23 Ratings

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Nov 03, 2006

wonderful recipe- just like my favorite vietnamese restaurant! Try wrapping them in additional mint and butterleaf lettuce leaves before dipping them in peanut sauce, mmmm..makes a wonderful, healthy meal-

—momof4

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Aug 25, 2008

Excellent directions for handling the rice wrappers. I filled them with shredded Chinese cabbage and finely sliced shrimp, jalapenos, scallion, carrots, peppers, and alfalfa sprouts, cilantro and mint. Made a tasty dipping sauce with juice of one lime mixed with Hoisin sauce. They were a big hit with my dinner guests. This is an interesting substitute for a salad course.

—NiniBean

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Jan 25, 2010

Firstly, great simple directions on rolling rice wrappers. I got better the more carefully I followed them. The recipe is perfect, but I did add grated carrots and julienned English cucumbers. I like "Best Peanut Sauce" on this site, for dipping.

—KMckaig

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Feb 07, 2008

Excellent. Very easy to make and even kept fresh for a day or so in the fridge. I did watch a video on u-tube on how to assemble them. (the visual helped me).

—megnrn

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May 23, 2007

These are good. Fresh and healthy. I have been making spring rolls for a few years and I always put in carrot and a fresh basil leaf. Great to dip in peanut or hoisin sauce.

—joypip

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Nov 16, 2006

I was glad to learn how to make spring rolls! Always wanted to know how to do it! I would change a couple of the ingredients though. I would skip the rice noodles and fish sauce! Instead next time I think I will add some sliced cucumbers and shredded carrots! I just gave each roll a little dash of the fish sauce, and they turned out rather salty! That's why I would skip the fish sauce! But thanks for sharing the recipe!

—heyjude5135

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Nutrition

Calories
145 kcal
7%

Carbohydrates
29.7 g
10%

Cholesterol
20 mg
6%

Fat
0.4 g
< 1%

Fiber
1.1 g
4%

Protein
5.2 g
10%

Sodium
890 mg
36%

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

Nutritional Information

Vietnamese Spring Rolls

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 145
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 20mg 6 %
Sodium 890mg 36 %
** Potassium 124mg 3 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 1.1g 4 %
Protein 5.2g 10 %
** Sugars 1.6g
** Vitamin A 8 %
** Vitamin C 9 %
** Calcium 3 %
** Iron 9 %
** Thiamin 2 %
** Niacin 12 %
** Vitamin B6 6 %
** Magnesium 11 %
** Folate 14 %

* 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.