Vietnamese Spring Rolls
User Reviews
5.0
12 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 springs rolls
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Calories
103 kcal
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Course
Appetizer
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Cuisine
Asian, Vietnamese
Vietnamese Spring Rolls
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Ideal as an appetizer or snack, fresh Vietnamese Spring Rolls might look fussy, but they're ready in less than 30 minutes. These restaurant-quality shrimp spring rolls are one of my best make-ahead recipes.
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Ingredients
For the nuoc cham:
- 1/2 cup warm water
- 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 warm water
- chopped peanuts for serving, optional
For the spring rolls:
- 12 (12-inch) Round rice paper wrappers (see note 2)
- 12 butter lettuce leaves stems removed
- 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 Persian cucumbers peeled and julienned
- 1 bunch fresh mint stemmed
- 18 medium cooked shrimp peeled, deveined, and halved lengthwise (about 1 pound of 21 to 25 count shrimp, see note 4)
Instructions
To make the dipping sauces:
- 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.
- 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:
- 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).
- 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.
- 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.
- Add 3 halved shrimp pieces about 1/2 inch above the vegetables, cut-side up (pink/orange side facing down or out).
- 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.
- 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
- Also known as vermicelli rice noodles, look for skinny varieties such as Angel Hair.
- is a popular brand.
- Lime juice: Or substitute 1 tablespoon rice vinegar or white vinegar for the 2 tablespoons lime juice. The flavor will change, but it's still delicious.
- Rice paper wrappers: These spring roll wrappers are made with rice and appear stiff when dry. Soaking them in water for just a moment makes them clear and pliable. Blue Dragon is a popular brand.
- Cellophane noodles: Also known as vermicelli rice noodles, look for skinny varieties such as Angel Hair. A Taste of Thai is a popular brand.
- Shrimp: To poach raw shrimp, combine shrimp, 2 cups cold water, and 1 teaspoon salt in a medium saucepan. Cook over medium heat, stirring often, until pink and firm to the touch, about 8 to 10 minutes. Plunge into an ice bath to stop the cooking and drain well.
- Yield: This recipe makes 12 spring rolls, enough for 6 servings, 2 rolls each.
- Storage: Wrap individual spring rolls in plastic wrap and refrigerate for up to 2 days for best results. Bring to room temperature for 30 minutes before enjoying.
Nutrition Information
Show Details
Serving
2 rolls
Calories
103kcal
(5%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
0.3mg
(0%)
Sodium
472mg
(20%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
1953IU
(39%)
Vitamin C
20mg
(22%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12springs rolls
Amount Per Serving
Calories 103 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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