"I love these, they're really addictive and healthy!" — ItalianGirlCristina
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1/2 (6.75 ounce) package
dried rice noodles
rice wrappers (8.5 inch diameter)
fresh mint leaves
cooked medium shrimp, sliced in half lengthwise
1 1/2 cups
fish sauce, or to taste
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!
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.
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-
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.
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.
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).
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Spring Rolls
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 4
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