Description
Fresh Vietnamese Spring Rolls are light, healthy, and packed with shrimp, crisp vegetables, fragrant herbs, and delicate rice noodles all wrapped in translucent rice paper. Served traditionally with the tangy and savory nước chấm fish sauce dip or creamy peanut sauce, these rolls are perfect as an appetizer or a refreshing snack, best enjoyed the day they are made.
Ingredients
Spring Rolls
- 18 medium shell-on shrimp (21/25 count), about 3/4 pounds, defrosted if frozen
- 3 ounces thin rice vermicelli (maifun)
- 1 large carrot, peeled and cut into thin matchsticks
- 1 to 1 1/2 Persian cucumber, cut into matchsticks
- 1 large red bell pepper, cut into matchsticks
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce, bottom tough stems removed
- 12 large 22cm circular rice paper sheets
- warm water for rolling spring rolls
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 to 1/2 cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 to 2 tablespoons maple syrup (or substitute brown sugar)
- 1 teaspoon toasted sesame oil
Nước Chấm (Fish Sauce Dipping Sauce)
- 1/3 cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce (adjust to taste)
- 1 tablespoon lime juice
- 1 Thai chilli, sliced
- 1 clove garlic, minced
Instructions
- Prepare the Dipping Sauce: Choose your preferred sauce—either Peanut Sauce or Nước Chấm—and mix all ingredients thoroughly in a bowl. For Peanut Sauce, start with 1/4 cup water, adding more tablespoon by tablespoon until desired consistency is reached. For Nước Chấm, use warm water to dissolve sugar easily. Taste and adjust seasoning, and ideally prepare this ahead so flavors meld.
- Prepare the Shrimp: Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook for 2 minutes until opaque. Remove and cool for 5 minutes, then peel off the shells. Slice each shrimp in half horizontally by placing it on its side and cutting lengthwise with a knife.
- Prepare the Noodles: Boil water in a large saucepan, then turn off the heat and soak the thin rice vermicelli noodles for 5 to 8 minutes until softened (check package instructions). Drain and rinse under cold water. Cut noodles into shorter lengths with scissors for easier handling.
- Set Up Spring Roll Station: Fill a large bowl with lukewarm water to moisten the rice paper sheets during rolling. Arrange all prepared vegetables, herbs, shrimp, and noodles in separate bowls on your work surface. Dampen a chopping board or cover with a wet paper towel for placing wet rice paper sheets.
- Roll the Spring Rolls: Quickly dip one rice paper sheet into the lukewarm water for a few seconds until pliable. Lay it flat on the board. Place a butter lettuce leaf near the bottom edge, then add small portions of noodles, carrot, cucumber, red bell pepper, and mint on top. Arrange 3 shrimp halves 1.5 to 2 inches below the top edge with the orange/pink side down. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly until sealed. Re-wet the board if it dries out. Repeat for remaining ingredients.
- Serve: Serve the freshly rolled spring rolls immediately with your choice of dipping sauce.
Notes
- Use warm water to soften rice paper quickly without tearing.
- Adjust sweetness, saltiness, and acidity of sauces to suit your taste.
- For Peanut Sauce, ensure manageable thickness by gradually adding water.
- Shrimp can be substituted with cooked tofu or chicken for variation.
- Spring rolls are best consumed the day they are made for freshness and texture.
- Cutting noodles shorter makes eating easier and less messy.
- Rice paper can dry out quickly, so keep unused sheets covered with damp towels.
