Vietnamese Rice Paper Rolls (Spring Rolls)
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
12
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Calories
93 kcal
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Course
Appetizer
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Cuisine
Vietnamese
Vietnamese Rice Paper Rolls (Spring Rolls)
Description
These Vietnamese Rice Paper Rolls feature thin rice paper wrappers softened briefly in warm water and filled with ingredients such as cooked vermicelli noodles, halved cooked shrimp, butter lettuce leaves, shredded red cabbage, matchstick-cut carrots, bean sprouts, and fresh mint leaves. The assembly balances cool, crunchy vegetables with tender shrimp and soft noodles. The roll is folded to secure the ingredients, creating neat, handheld bites.
The rolls are commonly served with dipping sauces such as peanut sauce, sweet chili sauce, or Vietnamese fish sauce (Nuoc Cham) to add depth and umami. They work well as appetizers or a light meal and emphasize freshness without heavy cooking.
Nutritional information pertains only to the rolls without sauce. Preparation involves softening noodles and careful chopping, while the warm water dip for rice paper is brief to maintain wrapper integrity. Making these rolls in batches helps for ready-to-eat fresh snacks or meals.
Ingredients
- 1.5 oz vermicelli noodles 2 small bundles, dried
- 12 rice paper 22cm/8.5″ round sheets
- 18 Shrimp cleaned, cooked and cooled, medium
- 12 butter lettuce leaves
- 2 cups red cabbage shredded
- 1 carrot peeled and cut into 2-inch matchsticks
- 4 oz bean sprout
- 48 mint leaves
Serving
- peanut sauce
- sweet chili sauce
- fish sauce Vietnamese, aka Nuoc Chom
Instructions
- Place vermicelli noodles in a bowl or 4 cup measuring cup and cover with warm water for 2 minutes, then drain. Transfer to bowl, set aside.
- Peel and cut carrot into 2-inch matchsticks. Shred cabbage and remove the tough stem of each butter lettuce leaf if needed. Slice each shrimp in half lengthwise.
- Fill a large bowl or container big enough to submerge the rice wrapper with warm water (you'll be submerging for a total of 2 seconds, so you could always spin it if not big enough).
- Place a cleaned butter lettuce leaf on a flat surface and top with some vermicelli noodles, then some carrots, cabbage and sprouts. Roll up and set aside seam side down.
- Dip the wrapper in the warm water and submerge all of it for 2 seconds. That's it! Shake excess water off and lay on clean surface. Place 3 sliced shrimp cut side up on the top third of the wrapper and place a mint leaf on each side and in between, 4 leaves total. On the bottom third, add the lettuce bundle seam side down. Starting from the bottom, roll wrapper up and over to cover the lettuce bundle, then fold the both edges in and keep rolling to enclose the shrimp and mint. The wrapper is sticky and seals itself well.
- Continue with remaining ingredients and serve immediately with preferred sauce like Peanut Sauce, Sweet Chili Sauce or Vietnamese Fish Sauce (Nuoc Chom).
- Can be refrigerated, but no more than 4 hours covered, I find the wrapper starts to break down easily and tears.
Notes
- Nutritional information provided is for the rice paper rolls only, excluding sauces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 21mg | 7% |
| Sodium | 210mg | 9% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1713IU | 34% |
| Vitamin C | 12mg | 13% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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