Vietnamese Rice Paper Rolls (Spring Rolls)
User Reviews
4.9
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Prep Time
20 mins
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Total Time
20 mins
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Servings
7
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Calories
135 kcal
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Cuisine
Vietnamese
Vietnamese Rice Paper Rolls (Spring Rolls)
Description
The assembly begins with soaking vermicelli noodles briefly in warm water. Prawns are peeled, sliced, and deveined for ease of eating. Lettuce leaves are prepared by removing core parts to make wrapping easier, and mint leaves add fresh herbal notes. Ingredients are bundled together, often starting with a lettuce leaf holding noodles and sprouts, then wrapped tightly in rice paper sheets that have been softened in warm water. Using two rice papers per roll can prevent tearing and add strength.
The accompanying peanut sauce is made by mixing peanut butter, hoisin sauce, white vinegar or lime juice, milk or water, garlic, and optional chili paste. This sauce balances sweet, tangy, and savory elements and can be adjusted for consistency and flavor intensity.
These rice paper rolls are typically served fresh for optimal softness and texture. Soft lettuces such as butter or oak lettuce are preferred to avoid tearing the delicate rice paper. Variations in fillings or dipping sauces can be tried. The rolls can be tightly wrapped and refrigerated for a few hours if prepping ahead, though best eaten within six hours.
Additional tips include shredding crunchy lettuces if used, and offering DIY assembly for gatherings. Alternative sauces like sweet chili can be substituted for peanut sauce if desired.
Ingredients
- 7 - 14 rice paper sheets of 22cm/8.5" rounds
- 11 prawns small, cooked, about 12cm/5" long, unpeeled including head
- 50g / 1.5 oz vermicelli noodles dried
- 7 lettuce use soft leaves, like oak or butter lettuce
- 14 mint leaves
- 1 cup bean sprout
Vietnamese Peanut Dipping Sauce (Note 3)
- 1 tbsp peanut butter crunchy is ok too, preferably smooth
- 2 tbsp hoisin sauce
- 1 1/2 tbsp white vinegar or lime juice
- 1/3 cup milk (any fat %) (or water)
- 1 garlic clove, minced
- 1/2 tsp crushed chili paste samba oelak or other chili paste, adjust to taste, optional
Instructions
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Notes
- Use two rice papers per roll to reduce tearing and improve handling; the thicker ends remain soft enough to eat.
- Choose soft lettuces like butter or oak lettuce to avoid breaking the rice paper during rolling; shredding crunchy lettuce is a good alternative.
- The peanut sauce can be adjusted by adding more peanut butter, vinegar, or milk to achieve your preferred flavor and consistency.
- Rice paper rolls are best consumed fresh but can be made up to 6 hours ahead if individually wrapped tightly in cling wrap and refrigerated.
- Alternative peanut-free dipping sauce options include sweet chili sauce.
- DIY assembly is a popular way to serve these rolls, placing ingredients and water for dipping on the table.
- Additional fillings such as julienned vegetables, tofu, or shredded chicken can be added for variety.
- Be sure to peel and devein prawns carefully to ensure a pleasant texture and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 93g | |
| Calories | 135cal | 7% |
| Carbohydrates | 19.2g | 6% |
| Protein | 11.5g | 23% |
| Fat | 1.1g | 2% |
| Polyunsaturated Fat | 1.1g | 6% |
| Cholesterol | 75mg | 25% |
| Sodium | 201mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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