Vietnamese Fresh Spring Rolls

These Vietnamese spring rolls are a refreshing change from the usual fried variety and have become a family favorite. They are a great summertime appetizer and delicious dipped in one or both of the sauces.


Recipes · Appetizers and Snacks · Wraps and Rolls


Prep Time: 45 mins
Cook Time: 5 mins
Servings: 8
Total Time: 50 mins
Yield: 8 spring rolls

Ingredients

Ingredients List

  • 2 ounces rice vermicelli

  • 8 rice wrappers (8.5 inch diameter)

  • 8 large cooked shrimp - peeled, deveined and cut in half

  • 2 leaves lettuce, chopped

  • 3 tablespoons chopped fresh mint leaves

  • 3 tablespoons chopped fresh cilantro

  • 1 ⅓ tablespoons chopped fresh Thai basil


Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.

  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

  3. For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.

  4. Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.

Tips

Fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.


Nutrition Facts (per serving)

Nutrition Facts
82 Calories
1g Fat
16g Carbs
3g Protein


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