How to Make Vietnamese Spring Rolls (Gluten-Free)
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Prep Time
30 mins
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Servings
8
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Calories
163 kcal
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Cuisine
Vietnamese
How to Make Vietnamese Spring Rolls (Gluten-Free)
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It's surprisingly easy and fun to make your own Vietnamese Spring Rolls at home. They're light, healthy, and delicious! Plus, they're gluten-free.
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Ingredients
For the Dipping Sauce:
- 3 TB peanut butter creamy
- 3 TB hoisin sauce
- lime juice from 2 small limes, freshly squeezed
- 2 tsp garlic chili sauce or use 2 tsp Sriracha + 1/4 tsp garlic powder
- 2-3 TB water
For the Spring Rolls:
- 7 oz. rice vermicelli thin rice noodles, dry
- sesame oil Asian toasted
- 1 package about 8 count dry, translucent rice wrappers (not egg roll ones)
- 1 pound Shrimp sliced in half (similar to butterfly-cut, but cut all the way through, cooked, jumbo
- 1 cup carrot matchstick cut
- 1 cup cucumber julienned
- 1 cup bean sprout
- 1 cup green leaf lettuce thinly sliced
- 1 mint leaves bunch
- 1 cilantro bunch, leaves
- 1 Thai basil bunch leaves
Instructions
- Make the Dipping Sauce: In a small bowl, combine all sauce ingredients except water. Whisk to combine well. Add enough of the water to thin to desired consistency. Cover and chill until ready to use.
- Make the Spring Rolls: Cook rice vermicelli noodles according to package instructions, just to al dente. Drain and rinse well with cold water. Sprinkle with enough Asian sesame oil to loosen and prevent sticking. Set aside.
- Fill a large, wide bowl with hot water. Working one at a time, gently submerge a rice wrapper into the water just until it becomes soft and pliable (depending on the temp of your water, it can vary from a few seconds to about 30 seconds.) Gently lift the wrapper, place on a flat working surface, and start filling: lay down 3 pieces of shrimp, followed by a small handful of carrots, cucumber, bean sprouts, and lettuce (be sure to leave about 1-inch margins around edges of wrapper.) Add a few mint leaves, cilantro, and Thai basil leaves into the filling.
- Gently tuck/fold in the sides and roll as gently yet tightly as you can, taking care to keep filling from moving toward the edges. Press the finished edges together gently to seal. Keep wrapped spring rolls covered with a damp cloth while you finish wrapping the remaining rolls. Serve immediately with dipping sauce.
Notes
- See video tutorial above for how to wrap the spring rolls.
- Leftover filling can be covered, chilled, and re-used for fresh wrapping next time. Once wrapped, the rolls should be eaten immediately.
- Spring rolls are gluten-free. If needed, look for gluten-free hoisin sauce.
- If you enjoyed this recipe, please come back and give it a rating :)
Nutrition Information
Show Details
Calories
163kcal
(8%)
Carbohydrates
29.2g
(10%)
Protein
9.1g
(18%)
Fat
1.2g
(2%)
Saturated Fat
0.3g
(2%)
Cholesterol
45.7mg
(15%)
Sodium
134.5mg
(6%)
Fiber
2g
(8%)
Sugar
3.5g
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 29.2g | 10% |
| Protein | 9.1g | 18% |
| Fat | 1.2g | 2% |
| Saturated Fat | 0.3g | 2% |
| Cholesterol | 45.7mg | 15% |
| Sodium | 134.5mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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