Video: Vietnamese Fresh Spring Rolls -

Video: Vietnamese Fresh Spring Rolls

See how to make healthy spring rolls with shrimp.

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In this video, you’ll see how to make fresh spring rolls with cooked shrimp. So much healthier than fried rolls, these fresh rolls are stuffed full of good stuff, like rice vermicelli, cooked shrimp, and lots of fresh herbs. You’ll also see how to make delicious dipping sauces. Watch the video, then get Paula’s top-rated recipe for Vietnamese Fresh Spring Rolls.

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Fenny Angel King 
Jan. 5, 2015 8:10 am
It's a awesome recipe and looks so delicious. But i have one question, can we change the shrimp with fish or other seafood? Thank you for sharing.
Aug. 26, 2014 8:23 am
I make something similar but with bbq pork and fresh mint. Very yummy as I do not like shrimp.
Aug. 19, 2014 12:19 pm
Similar to the delicious ones we hade eaten at the Japanese restaurant on our Sandals vacation in Jamaica. So happy to have found the recipe. Brings back wonderful memories of our 40th anniversary.??????
Tati shipard 
Aug. 16, 2014 8:04 am
I also was made it Vietnam spring roll it's very yummy I loved it so much
Aug. 15, 2014 6:43 pm
we call these salad rolls which most Vietnamese restaurants do as well just fyi and I'm Vietnamese :). Traditionally most salad rolls and the shrimp, sometimes the vietnamese pork slices, rice noodles, mint, lettuce (green leaf or iceberg)sometimes bean sprouts, sometimes the carrots and always with the peanut sauce yum. Our sauce was never made with palm sugar but it's a good one to use. My mom always caramelized onions and mixed it in with her peanut sauce, delicious and she was known among her Vietnamese friends for being such a fab cook that she consulted at Vietnamese restaurants for their menu. However you do it, it's bound to be tasty for you :)
Aug. 15, 2014 4:03 pm
I use shrimp, romaine leaves, cucumber wedges, avocado wedges, and shredded carrot. Someone mentioned sprouts and I think that mung bean or sunflower sprouts would go great. And someone else mentioned daikon radish shredded. Great idea. I usually use this as a meal rather than an appetizer.
Aug. 15, 2014 1:28 pm
This is missing julienned carrots, cucumbers, and bean sprouts, as well as jalapeños to taste.
Jun. 5, 2014 9:04 pm
My Vietnamese way is to use lettuce, carrot, coriander, noodle and shrimp :) We actually do not use Hoisin sauce in Vn (it's chinese sauce isnt it) but we use the other dipping sauce mentioned.
Apr. 13, 2013 9:53 am
I make these a lot and you don't need to have a bowl of water. Just run the wrapper under the faucet and lay it out on a dinner plate. They soften really fast. Also, sub regular basil for Thai basil. Celery leaves make a good sub for cilantro if you can't eat it. I would use carrot shreds, daikon radish shreds and lettuces/sprouts with some nutritional value. As presented this is fairly devoid of nutrition. Kick up the sauce with coconut water in place of water and use palm sugar (which would be more authentic.) If allergic to peanuts, leave them out which is the usual way to serve Hoisin sauce. A third sauce to dip in is straight up garlic chili sauce from the jar or sriracha.
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