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Fresh Vietnamese Spring Rolls are made with fresh crunchy vegetables, cooked vermicelli noodles and shrimp.  These homemade rolls are so light and refreshing yet the noodles still give it just enough filling to keep you satisfied. #vietnamesespringrolls #summerollrecipe #shrimpspringrolls #springrolls

Vietnamese Spring Rolls Recipe


  • Author: Suwanee
  • Total Time: 1 hour 25 minutes
  • Yield: 10 1x
  • Diet: Low Fat

Description

Fresh Vietnamese Spring Rolls are perfect summer food that’s made with fresh crunchy vegetables, soft vermicelli noodles, and cooked shrimp.  These homemade rolls are so light and refreshing yet the noodles still give it just enough filling to keep you satisfied. It’s a great healthy option that you can easily make at home using all of your favorite ingredients.


Ingredients

Scale

1 packet of vermicelli noodles

1 Tbsp salt

½ tsp fish sauce

½ tsp lime juice

1 lb cooked shrimp

1 Tbsp salt

½ tsp fish sauce

½ tsp lime juice

10-15 large spring roll wrappers

1 cup shredded carrots

2 cucumbers, (Persian, pickling or English cucumbers are best)

2 cups bean sprouts

15-20 sprigs of cilantro (leave long, 3-4 inches)

20-30 leaves of fresh mint leaves

20-30 leaves Thai basil

2 cups romaine lettuce, (chopped in salad bite-size pieces)


Instructions

Make the Dipping Sauce

I cup of sweet chili sauce

2 Tbsp water

1 Tbsp rice wine vinegar or lime juice

2 Tbsp minced cilantro

2 Tbsp carrots, diced

Mix all together in a bowl, cover, and refrigerate until ready to serve with spring rolls.

Cook the Noodles

Cook the noodles as instructed on the package. One little step I add to this is to add 1 Tbsp of salt to the water to help season the noodles just a tiny bit. After draining, place noodles in a bowl and season with 1 ½ tsp fish sauce and ½ tsp lime juice. Let sit to cool until ready to wrap the spring rolls.

Cook the Shrimp

  1. Cook the Shrimp, let cool and slice the shrimp in half pieces.
  2. Season the shrimp with ½ tsp fish sauce and lime juice, set aside until ready to wrap the spring rolls.

Notes*  

* If using pre-cooked frozen shrimp, steam it for a few minutes until soft. Then let cool and slice the shrimp in half lengthwise.

* If using raw shrimp, boil a pot of water with 1 Tbsp of salt, with enough water to cover the shrimp. Add the raw shrimp and cook for 3-5 minutes. Turn off the heat and drain the water in a colander, let cool and slice the shrimp in half lengthwise.

* If shrimp has shells, peel the shells first before cooking. Then boil a pot of water with 1Tbsp of salt, with enough water to cover the shrimp, add the raw shrimp and cook for 3-5 minutes. Turn off the heat and drain the water in a colander, let cool and slice the shrimp in half lengthwise.

Prep the Vegetables and Fillings

  1. Wash and cut all vegetables into long matchstick-size pieces around 3-4 inches each and set aside into separate piles next to each other.
  2. Place all ingredients on one large platter within reach.
  3. Fill up a large bowl with very warm water, but not boiling hot water.
  4. Open the packet of spring roll wrappers and working with one piece at a time, dip the wrapper in the warm bowl of water for 10-15 seconds. Make sure to submerge all of the wrappers in water. Note: Be sure to not let the wrapper stay too long in the water as it will get too soft and mushy and will be hard to work with.  Stay on the al dente side as the wet wrappers will continue to soften after removing from the water.
  5. Add a small number of noodles (around the size of a small egg) and place them on the top part of the wrapper closest to you. Roll the noodles into a small rectangular shape.
  6. Add the cucumber slices to either side of the noodles (as in to keep the noodles in place). Then add 2-3 pieces of the lettuce, bean sprouts, carrots, cilantro, mint, and whatever else you may like to add. Make sure to not overfill the rolls as it can break if too much is added.
  7. Roll the spring roll wrappers to cover the filling. Use your fingers from both hands to firmly hold the fillings in and roll the wrappers one more round. Fold in both edges, add 4 pieces of shrimp, firmly finish wrapping up the rest of the wrapper and you should have your very first spring roll wrapper done! Place your wrapped roll on the second platter and place a damp paper towel over it to keep it from drying out. Repeat the rest of the wrappers until done.
  8. After you finish wrapping the Spring Rolls, I like to cut mine in half with sharp kitchen scissors right before serving. Place the cut rolls around the dipping sauce and pour a small amount of the sauce into each half and enjoy it fresh!

Notes

  • Don’t be discouraged if the first few wrappers look immature-ish. It takes practice and after a few rolls, you should feel very comfortable wrapping them. You may rip some wrappers and that’s ok, just get a new one and start fresh. There are usually 25 wrappers in one packet. You will get a hold of wrapping in no time at all.
  • Spring Rolls are best eaten fresh. You can refrigerate and eat them for the next meal but I don’t recommend eating them as leftovers the next day at all. So roll your wrappers accordingly. They are amazing as party finger food. It’s a sure way to impress your guests if you bring a full platter or homemade fresh spring rolls to share!

 

  • Prep Time: 40
  • Cook Time: 45
  • Category: Appetizer
  • Method: Poached
  • Cuisine: Vietnamese

Keywords: Vietnamese Spring Rolls, Summer Rolls, Shrimp Spring Rolls, Vietnamese Spring Rolls Recipe