Everybody loves spring rolls! There are many different varieties in Vietnam (and Asia) ranging from deep-fried to steamed or fresh using all kinds of wrappers. In this case, we will show you how to make these easy, fast, and healthy fresh spring rolls. We will be using rice paper wrappers and the most authentic (simple) filling. Packed with crisp vegetables, fragrant herbs, lean proteins, and the option for gluten-free rice wrappers, they are a nutritional powerhouse that satisfies both your appetite and your wellness goals.
In the busy streets of Vietnam, these spring rolls have long been celebrated for their exquisite balance of flavors, textures, and vibrant colors. What sets them apart is not only their irresistible taste but also their versatility. With our recipe, you know the basics and then it is up to you to customize your spring rolls with whatever fresh ingredients you like (or have in your fridge). The only rule is you don’t use wet/saucy ingredients, because then you will have a very hard time closing up your spring rolls. Did you make our Gado Gado recipe and have leftovers? Wrap them in rice paper and serve with peanut sauce.
Step 1
Start with prepping all your ingredients. So wash your lettuce, cut your cucumber, julienne your carrot and cook the rice vermicelli noodles according to the package instructions. rinse under cold water and set all the ingredients to the side. Now it is time to boil your shrimp in soft boiling water for two minutes, then immediately cool them down in some ice water. I also like to cut them from tail to head down the middle, so you have a more even dispersion and this looks more beautiful in the end result. This is also the time to prepare your dipping sauce(s). For both recipes you only have to combine all the ingredients together!
Step 2
Now it’s time to roll! Start by soaking a rice wrapper in cold water for maximum 10 seconds and lay down on a flat and clean surface. Add your filling on top of the wrapper with enough space to the borders and start closing up your spring roll like in the instruction video below. Finnish all of them and serve them with you favorite dipping sauce. Enjoy!
Fresh Vietnamese Spring Rolls
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Cuisine: Vietnamese
Description
fresh Vietnamese spring rolls made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper
Ingredients
- 6 sheets rice-paper
- 50 gram rice vermicelli
- 12 large shrimps
- 6 large lettuce leafs
- 50 gram cucumber, sliced in strips
- 1 carrot, julienne strips
- 15 gram mint leafs
- 15 gram cilantro
- 10 gram thai basil
sauce option 1:
- 2 tbsp hoisin
- 2 tbsp peanut butter
- 1.5 tbsp thick coconut milk
sauce option 2:
- 2 tbsp fish sauce
- 2 tbsp water
- 1 tbsp of (palm) sugar
- 2 tbsp lime juice
- 1 tbsp finely diced red chili
- 1/2 clove finely chopped garlic
Nutrition
- Calories: 90
