Description
Vietnamese Spring Rolls are a delightful fusion of fresh ingredients and bold flavors. These vibrant rice paper rolls, filled with shrimp, vegetables, and noodles, are paired with irresistible dipping sauces. They’re a refreshing and healthy way to enjoy a taste of Vietnam.
Ingredients
Shrimp:
- 18 medium shell-on shrimp (about ¾ pound)
Noodles:
- 3 ounces thin rice vermicelli (maifun)
Vegetables:
- 1 large carrot, peeled and cut into matchsticks
- 1 to 1½ Persian cucumbers, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 12 butter lettuce leaves, stiff stems removed
- ½ cup loosely packed mint leaves
Rice Paper:
- 12 circular rice paper sheets (22 cm)
- Warm water (for softening)
Peanut Sauce:
- ½ cup creamy peanut butter
- ½ cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1½–2 tablespoons maple syrup
- 1 teaspoon toasted sesame oil
Nước Chấm (Vietnamese Fish Sauce):
- ⅓ cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 Thai chili, sliced
- 1 garlic clove, minced
Instructions
- Prepare the Dipping Sauce
- Mix all ingredients for the chosen sauce (Peanut Sauce or Nước Chấm) in a bowl.
- For Nước Chấm, dissolve sugar in warm water before adding other ingredients.
- Adjust flavors to taste and set aside.
- Cook the Shrimp
- Boil water in a saucepan. Add shrimp and cook for 2 minutes.
- Cool, peel, devein, and slice shrimp horizontally into halves.
- Prepare the Noodles
- Boil water in another saucepan, remove from heat, and soak noodles for 5–8 minutes.
- Drain, rinse under cold water, and cut into shorter lengths with kitchen scissors.
- Set Up the Rolling Station
- Fill a bowl with lukewarm water for softening rice paper.
- Arrange shrimp, noodles, vegetables, and lettuce on a platter.
- Prepare a damp surface, such as a wet towel or moistened cutting board, for rolling.
- Roll the Spring Rolls
- Soften a rice paper sheet in lukewarm water for a few seconds.
- Lay it flat on the damp surface. Place a lettuce leaf near the bottom edge.
- Add a small amount of noodles, carrot, cucumber, bell pepper, and mint leaves.
- Arrange three shrimp halves near the top edge (pink side down).
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly upwards.
- Repeat for remaining ingredients.
Notes
- Storage: Store rolls in an airtight container with damp paper towels between them; consume within 24 hours.
- Customizations: Substitute shrimp with chicken, tofu, or beef. Use lettuce leaves instead of rice paper for a low-carb option.
- Dipping Sauce Variations: Hoisin sauce mixed with lime juice and water works as a peanut sauce alternative.
- Tips: Keep ingredients dry to prevent sogginess, don’t overfill the rolls, and work quickly to avoid rice paper sticking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese