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Vietnamese Spring Rolls
5 from 12 votes

Vietnamese Spring Rolls

Vietnamese Spring Rolls are fresh, handheld rolls featuring shrimp, rice noodles, fresh vegetables, and herbs wrapped in translucent rice paper. They come with two dipping sauces: a tangy, garlicky nuoc cham and a creamy, savory peanut sauce. The rolls are light in texture with bright, herbal notes balanced by the spicy, sweet, and umami flavors of the dipping sauces.

Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 springs rolls
Calories: 103 kcal
Course: Appetizer
Cuisine: Asian, Vietnamese

Ingredients

For the nuoc cham:
  • 1/2 cup water warm
  • 2 tablespoons granulated sugar
  • 2 tablespoons fish sauce or more to taste
  • 2 tablespoons lime juice (see note 1)
  • 2 cloves garlic minced
  • 1 teaspoon Chili garlic sauce
For the peanut sauce:
  • 1/2 cup hoisin sauce
  • 1/4 cup peanut butter
  • 2 cloves garlic minced
  • 1/4 cup water warm
  • peanut for serving, optional, chopped
For the spring rolls:
  • 12 (12-inch) rice paper wrapper see note 2, round
  • 12 butter lettuce stems removed, leaves
  • 3 ounces cellophane noodles soaked in warm water for 15 minutes and drained (see note 3)
  • 1 large carrot peeled and julienned
  • 1 large red bell pepper stemmed, seeded, and julienned
  • 2 small cucumber peeled and julienned, Persian
  • 1 bunch mint stemmed, fresh
  • 18 medium Shrimp peeled, deveined, and halved lengthwise (about 1 pound of 21 to 25 count shrimp, see note 4, cooked

Instructions

To make the dipping sauces:
    Cup of Yum
  1. To make the nuoc cham, in a small bowl, whisk together warm water and sugar until the sugar is dissolved. Stir in garlic, fish sauce, lime juice, and chili garlic sauce. Yield: about 1 cup.
  2. To make the peanut sauce, in a small bowl, whisk together hoisin sauce, peanut butter, and garlic. Stir in warm water to thin to desired consistency. Sprinkle with chopped peanuts if desired. Yield: About 1 cup.
To make the spring rolls:
  1. Arrange all prepped ingredients to make the spring roll assembly easy and organized. Dampen a flat work surface with water (I usually dampen after every 2 to 3 rolls).
  2. Fill a large bowl or a wide skillet with hot water. Working with 1 rice-paper at a time, dip the round in warm water for 1 second. Lay wrapper on the damp flat work surface.
  3. On the bottom half of the moistened rice paper, add one lettuce leaf. Top with several strands of noodles and pieces of carrot, cucumber, and bell pepper. Top with fresh mint. Do not overstuff the rolls.
  4. Add 3 halved shrimp pieces about 1/2 inch above the vegetables, cut-side up (pink/orange side facing down or out).
  5. Starting at the bottom of the rice paper, begin to roll it upwards into a tight cylinder. Fold in the sides of the rice paper and continue to roll the rice paper and filling. Place the roll, seam side down, on a platter and cover with a damp kitchen towel.
  6. Repeat with remaining rolls, dampening the work surface as needed if it looks dry. The rolls can be held at room temperature for several hours before serving.

Notes

  • Cellophane noodles are also called vermicelli; select thin varieties like Angel Hair for best texture.
  • For lime juice substitutes in the nuoc cham, use 1 tablespoon rice or white vinegar though flavor will vary.
  • Rice paper wrappers become pliable and translucent after a quick dip in warm water; Blue Dragon is a common brand.
  • To poach shrimp, cook in salted water until they turn pink and firm, then cool in ice water before halving.
  • This recipe yields 12 spring rolls, serving six people with two rolls each.
  • Store wrapped spring rolls in plastic wrap in the refrigerator for up to 2 days; allow 30 minutes at room temperature before eating.

Nutrition Information

Serving 2 rolls Calories 103kcal (5%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 0.3mg (0%) Sodium 472mg (20%) Potassium 160mg (3%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 1953IU (39%) Vitamin C 20mg (22%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 springs rolls

Amount Per Serving

Calories 103

% Daily Value*

Serving 2 rolls
Calories 103kcal 5%
Carbohydrates 17g 6%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 0.3mg 0%
Sodium 472mg 20%
Potassium 160mg 3%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 1953IU 39%
Vitamin C 20mg 22%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.