Fresh Vietnamese Spring Rolls
Delicious and refreshing Fresh Vietnamese Spring Rolls, perfect for dipping and sharing.
Equipment
- Medium saucepan
- small pot
- large saucepan
- Chopping board
- large bowl
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, use 1 to 1 ½
- 1 large red bell pepper cut into matchsticks
- ½ cup 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 to adjust consistency
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 ½ to 2 tablespoons maple syrup can substitute 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 Thai chilli sliced
- 1 clove of 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.
- It's recommended to prepare the sauce before making the spring rolls.
Prepare the Shrimp
- Fill a medium saucepan with water and bring it to a 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 heat and let the noodles sit for 5 to 8 minutes.
- Drain and rinse under cold water, cutting them with kitchen scissors if desired.
Set Up Spring Roll Station
- Fill a large bowl with lukewarm water to wet the rice paper sheets.
- Transfer all the ingredients into bowls and arrange them for easy access.
- Damp your chopping board with water.
Roll the Spring Rolls
- Dip a rice paper sheet in lukewarm water to moisten.
- Lay the rice paper on your work surface and add the filling ingredients.
- Roll up the spring roll carefully, folding in the sides.
- Repeat with the remaining ingredients and serve with the dipping sauce.
Notes
For more flavor, consider adding hoisin sauce or peanut sauce to the fillings before rolling them up.
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
Tried this recipe?Let us know how it was!