Vietnamese Spring Rolls Recipe - Allrecipes.com
Vietnamese Spring Rolls Recipe
  • READY IN 25 mins

Vietnamese Spring Rolls

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

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Ingredients Edit and Save

Original recipe makes 8 spring rolls Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 30, 2009

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!

 
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.

 
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-

 
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.

 
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.

 
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).

 
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!

 
Dec 03, 2008

i've been to vietnam recently... your recipe tastes exactly the one i ate there! good !!!

 

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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.

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About the Cook

ItalianGirlCristina
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