Vietnamese Spring Rolls

One of my wife’s favorite Asian appetizers, besides Filipino lumpia is probably shrimp spring rolls. They are always a big hit at family gatherings, and they are pretty awesome as they are essentially a salad roll. What is also great about these, is that you can pretty much make them however you want, and I love that about them. Vietnamese spring rolls are typically served with a dipping sauce, either a peanut based sauce or nuoc cham which is the sauce that I prefer to eat with the spring rolls.

Vietnamese Spring Rolls

The spring rolls do take a bit of preparation as you have to slice carrots, and rinse and dry your fresh herbs and lettuce, but trust me, it’s worth the time.

Let’s get started.

Ingredients:

  • 1 package of spring roll rice paper
  • 4 bundles of Asian vermicelli noodles, cooked in hot water for 3 minutes, placed in cool water, drained
  • 1/2 head of red leaf lettuce
  • fresh mint leaves
  • fresh basil leaves
  • fresh cilantro
  • bean sprouts
  • 1 cucumber, peeled, seeds removed, julienne sliced
  • 1 red bell pepper, seeds and stem removed, julienne sliced
  • 1 carrot, peeled, julienne sliced
  • 1 pound of shrimp, tails removed, deveined
  • 1 lime, juiced
  • 2 tbsp soy sauce
  • 1 tbsp canola oil
  • 1 large bowl warm water
  • Lightly moistened paper towels

Again, the prep takes a bit of time, however if you have any helpers, you can always reward them in a short period of time.

Start by adding the soy sauce and lime juice to a bowl. Stir, then toss in the shrimp. Stir again, and let this marinate for about 20 minutes or so, covered in the refrigerator.

Next arrange all of your vegetables and herbs.

Strain the cooked vermicelli, and gently squeeze out any excess liquid.

Heat a large skillet on medium-low heat. Add in the canola oil, move it around, then add in the shrimp. Cook the shrimp until just orangish in color and opaque on both sides, about 4-6 minutes. Remove the cooked shrimp from the skillet, and set aside on a plate to cool.

Once cooked, slice each shrimp in half, lengthwise.

Now the fun part, wrapping.

How to make Vietnamese Shrimp Spring Rolls

Get a large bowl of warm water ready.

Get a wrapping buddy if you can as it will make this go by a lot quicker. I enlisted by son who had a blast.

Take a spring roll wrapper, and gently submerge it in the warm water for about 30 seconds.

Add the wrapper to a plate and let it sit for about 45 more seconds. The coating on the wrapper that was once hard, will soften and allow you to begin working with it. I like to keep an edge of the wrapper slightly off of the plate so that I can start the folding process a lot easier.

If you let the wrapper sit in the water too long, it will get too soft and not easy to work with.

To the wrapper, add a bit of the cooked noodles, a couple of carrots, a couple of bell peppers, a couple of cucumbers, some fresh herbs, the lettuce, and  bean sprouts. Fold over, then fold over the edges. Take two of the sliced shrimps and place in the center, then continue to fold.  You can also fold them this way should you prefer. After a couple of them, you will get the hang of it.

Place these onto a plate of platter lightly moistened paper towels. This prevents the wrappers from hardening up.

Next, repeat.  Once you have another layer, add the lightly moistened paper towels once again.

Vietnamese Shrimp Spring Rolls

Serve alongside nuoc cham, or if you want, make the peanut sauce. I like mine with a bit of that great garlic spice with fish sauce and vinegar, hence the nuoc cham.

If you want, go ahead and slice them in half, or serve them whole. Either way, spoon a bit of the sauce into the spring roll, and dig in. It truly is a perfect bite with the noodles, fresh herbs, vegetables, and shrimp, heck even my kid who is skeptical of vegetables, especially red bell peppers, was devouring them.

If you are looking for something to bring to your next party, give these a shot. They are a real crowd pleasure, and pretty to boot! Hope you enjoy!

Vietnamese Spring Rolls
Author: 
Recipe type: appetizers
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • 1 package of spring roll rice paper
  • 4 bundles of Asian vermicelli noodles, cooked in hot water for 3 minutes, placed in cool water, drained
  • ½ head of red leaf lettuce
  • fresh mint leaves
  • fresh basil leaves
  • fresh cilantro
  • bean sprouts
  • 1 cucumber, peeled, seeds removed, julienne sliced
  • 1 red bell pepper, seeds and stem removed, julienne sliced
  • 1 carrot, peeled, julienne sliced
  • 1 pound of shrimp, tails removed, deveined
  • 1 lime, juiced
  • 2 tbsp soy sauce
  • 1 tbsp canola oil
  • 1 large bowl warm water
  • Lightly moistened paper towels
Instructions
  1. Start by adding the soy sauce and lime juice to a bowl. Stir, then toss in the shrimp. Stir again, and let this marinate for about 20 minutes or so, covered in the refrigerator.
  2. Next arrange all of your vegetables and herbs.
  3. Strain the cooked vermicelli, and gently squeeze out any excess liquid.
  4. Heat a large skillet on medium-low heat. Add in the canola oil, move it around, then add in the shrimp. Cook the shrimp until just orangish in color and opaque on both sides, about 4-6 minutes. Remove the cooked shrimp from the skillet, and set aside on a plate to cool.
  5. Once cooked, slice each shrimp in half, lengthwise.
  6. Now the fun part, wrapping.
  7. Get a large bowl of warm water ready.
  8. Get a wrapping buddy if you can as it will make this go by a lot quicker. I enlisted by son who had a blast.
  9. Take a spring roll wrapper, and gently submerge it in the warm water for about 30 seconds.
  10. Add the wrapper to a plate and let it sit for about 45 more seconds. The coating on the wrapper that was once hard, will soften and allow you to begin working with it. I like to keep an edge of the wrapper slightly off of the plate so that I can start the folding process a lot easier.
  11. If you let the wrapper sit in the water too long, it will get too soft and not easy to work with.
  12. To the wrapper, add a bit of the cooked noodles, a couple of carrots, a couple of bell peppers, a couple of cucumbers, some fresh herbs, the lettuce, and bean sprouts. Fold over, then fold over the edges. Take two of the sliced shrimps and place in the center, then continue to fold. You can also fold them this way should you prefer. After a couple of them, you will get the hang of it.
  13. Place these onto a plate of platter lightly moistened paper towels. This prevents the wrappers from hardening up.
  14. Next, repeat. Once you have another layer, add the lightly moistened paper towels once again.
  15. Serve alongside nuoc cham, or if you want, make the peanut sauce. I like mine with a bit of that great garlic spice with fish sauce and vinegar, hence the nuoc cham.
  16. If you want, go ahead and slice them in half, or serve them whole. Either way, spoon a bit of the sauce into the spring roll, and dig in. It truly is a perfect bite with the noodles, fresh herbs, vegetables, and shrimp, heck even my kid who is skeptical of vegetables, especially red bell peppers, was devouring them.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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