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Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls

These fresh Vietnamese spring rolls are packed with shrimp, vegetables, and herbs, perfect for dipping in traditional sauces.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Vietnamese
Servings 4 spring rolls
Calories 200 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 to 1 ½ Persian cucumber cut into matchsticks
  • 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 22cm circular rice paper sheets
  • 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 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 with water and bring it to boil. Once boiling, add the shrimp and cook for 2 minutes. Remove and let cool for 5 minutes before peeling.
  • Slice the shrimp in half horizontally.

Prepare the Noodles

  • Fill a large saucepan with water and bring it to boil. Turn off the heat and let the noodles sit in hot water for about 5 to 8 minutes. Rinse under cold water and cut with kitchen scissors.

Set Up Spring Roll Station

  • Fill a large bowl with lukewarm water and arrange the vegetables, shrimp, herbs, and noodles on your work surface.

Roll the Spring Rolls

  • Quickly dip a rice paper sheet in the lukewarm water to moisten it. Lay wet rice paper on the work surface, place a butter lettuce leaf, add a pinch of noodles, vegetables, and 3 shrimp, then roll up tightly.
  • Repeat with the remaining ingredients and serve with the dipping sauce.

Notes

The spring rolls are best consumed the day they are made. Use warm water for the sauces to ensure sugar dissolves easily.

Nutrition

Serving: 1spring rollCalories: 200kcalCarbohydrates: 24gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg
Keyword dipping sauce, Fresh Ingredients, Fresh Vietnamese Spring Rolls, rice papers, shrimp, spring rolls
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