Vietnamese Fresh Spring Rolls with Shrimp
Light, fresh, and perfectly juicy Vietnamese spring rolls filled with shrimp, crisp vegetables, and herbs. Serve with a tangy dipping sauce for a refreshing appetizer or snack.
Equipment
- 1 Mixing bowl
- 1 Cutting board
- 1 Knife
- 1 Pot for Boiling Shrimp
- 1 Large Plate
- 1 Bowl for Soaking Rice Paper
Ingredients
- 12 rice paper wrappers
- 12 cooked shrimp halved lengthwise
- 1 cup rice vermicelli noodles cooked according to package instructions
- 1 cup shredded lettuce
- 1/2 cup julienned carrots
- 1/2 cup cucumber thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- Hoisin peanut dipping sauce or nuoc cham for serving
Instructions
- Prepare rice vermicelli according to package directions, then rinse under cold water and drain.
- Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds to soften, then lay flat on a clean surface.
- Place a few lettuce leaves, a small handful of vermicelli, carrots, cucumber, and herbs in the center of the wrapper.
- Add 2 shrimp halves on top.
- Fold the sides of the wrapper inward, then tightly roll from the bottom to enclose the filling.
- Repeat with remaining wrappers and ingredients.
- Serve immediately with hoisin peanut dipping sauce or nuoc cham.
Notes
- For best results, serve immediately after rolling to keep the wrapper soft.
- You can customize fillings with avocado, bell peppers, or tofu for a vegetarian version.
- Keep a damp towel over prepared rolls to prevent drying.