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Fresh Vietnamese Spring Rolls (with video)

Fresh Vietnamese Spring Rolls (with video)

These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Vietnamese
Servings 12 spring rolls
Calories 90 kcal

Equipment

  • Medium saucepan
  • small pot
  • large saucepan
  • Chopping Board
  • large bowl
  • kitchen scissors

Ingredients
  

Spring Rolls

  • 18 medium shell-on shrimp (21/25 count), about ¾ pounds, defrosted if frozen
  • 3 ounces thin rice vermicelli (maifun)
  • 1 large carrot peeled and cut into thin matchsticks
  • 1 Persian cucumber cut into matchsticks (1 to 1 ½ pieces)
  • 1 large red bell pepper cut into matchsticks
  • ½ cup loose mint leaves loosely packed
  • 12 pieces butter lettuce bottom tough stems removed
  • 12 large rice paper sheets (22cm circular)
  • warm water for rolling spring rolls

Peanut Sauce

  • ½ cup creamy peanut butter
  • ¼ to ½ cup filtered water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 ½ to 2 tablespoons maple syrup can sub with brown sugar
  • 1 teaspoon toasted sesame oil

Nước Chấm

  • ⅓ cup warm water
  • 3 tablespoons sugar
  • 2 tablespoons fish sauce can add more to taste
  • 1 tablespoon lime juice
  • 1 piece Thai chilli sliced
  • 1 clove garlic minced

Instructions
 

Prepare the Dipping Sauce

  • Pick your dipping sauce of choice above and mix all the sauce ingredients together.
  • Taste the sauce and adjust the seasonings as necessary.
  • I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.

Prepare the Shrimp

  • Fill a medium saucepan or small pot with water and bring it to boil on high heat.
  • Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
  • Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally.

Prepare the Noodles

  • Fill a large saucepan or small pot with water and bring it to boil on high heat.
  • Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes.
  • Once the noodles have softened, drain and rinse the noodles under cold water.

Set Up Spring Roll Station

  • Fill a large bowl with lukewarm water to wet the rice paper sheets.
  • Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
  • Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp.

Roll the Spring Rolls

  • Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface.
  • Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper.
  • Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf.
  • Arrange 3 pieces of shrimp about 1 ½ to 2 inches below the top edge of the rice paper.
  • Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll.
  • Repeat the rolling process with the rest of the ingredients.
  • Serve the spring rolls with the dipping sauce.

Notes

The spring rolls are best consumed the day they are made.

Nutrition

Serving: 1spring roll (without sauce)Calories: 90kcalCarbohydrates: 8.6gProtein: 6.7gFat: 0.3gSaturated Fat: 0.1gCholesterol: 45.6mgSodium: 129.3mgFiber: 1.2gSugar: 1.5g
Keyword dipping sauce, Fresh Vietnamese Spring Rolls, healthy recipe, shrimp, spring rolls, Vietnamese cuisine
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