Vietnamese Fresh Spring Rolls Recipe

Vietnamese Fresh Spring Rolls Recipe

A welcome diversion from the typical fried variety, these Vietnamese spring rolls have become a family favorite. They taste well dipped in one or both of the sauces and make a great summertime appetizer.

Vietnamese Fresh Spring Rolls Recipe


2 oz of vermicelli rice

Eight 8.5-inch-diameter rice wrappers

Eight large cooked shrimp, deveined, skinned, and halved

two sliced lettuce leaves

three teaspoons finely chopped mint leaves

three teaspoons of freshly chopped cilantro

One-third cup finely chopped fresh Thai basil


Half a cup water

two tsp freshly squeezed lime juice

Two tsp of white sugar

Four tsp of fish sauce

one minced garlic clove

A tsp of spicy garlic sauce

Three tsp of hoisin sauce

One teaspoon of peanuts, chopped finely

These Vietnamese spring rolls are fresh, not fried! This veggie-packed recipe is easy to follow, with step-by-step photos. Make spring rolls for your next party! Peanut sauce recipe included. #springrolls #vegetarian #vegan #vietnamese #cookieandkate


1.After adding the vermicelli pasta and bringing the water to a rolling boil, fill a big pot with lightly salted water. Cook pasta uncovered for 3 to 5 minutes, stirring regularly, or until it’s firm to the bite but still soft.

2.Tip in a big dish of warm water. To soften, dip one wrapper into the hot water for one second. Lay out the wrapper flat. Arrange the two shrimp halves in a row across the middle. Top with the lettuce, mint, cilantro, and basil, and reserve approximately 2 inches on each side. Starting with the lettuce at the end, tightly roll the wrapper by folding the uncovered sides inside. Proceed with the remaining components.

3.To make the sauces, thoroughly mix the water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl. In a small bowl, combine peanuts and hoisin sauce.

4.Present curled wontons with concoctions of hoisin and fish sauces.

Vietnamese Fresh Spring Rolls Recipe

Leave a Comment