How to Make the Perfect Vietnamese Fresh Spring Rolls
Vietnamese · Easy · 30 min · 4 servings
Translucent rice paper rolls packed with plump shrimp, cool vermicelli, crisp lettuce, and fragrant herbs served alongside a rich peanut hoisin dipping sauce. These refreshing rolls require no cooking and come together beautifully as a light appetizer or healthy lunch.
Why this recipe works
This Vietnamese Fresh Spring Rolls recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 310 calories with 18g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 12 whole rice paper wrappers
- 0.5 lb cooked medium shrimp peeled
- 4 oz vermicelli noodles cooked and cooled
- 1 cup butter lettuce leaves torn
- 1 cup fresh mint and cilantro combined
- 0.25 cup hoisin sauce mixed with peanut butter
Step by step instructions
Step 1: Prepare All Fillings
Cook shrimp in boiling salted water for 2 minutes until pink, then cool under cold running water and slice each in half lengthwise. Cook vermicelli according to package instructions, rinse under cold water, and drain well. Wash and dry all herbs and lettuce. Arrange all components in small bowls for easy assembly.
Step 2: Make the Peanut Dipping Sauce
Whisk together 3 tablespoons of hoisin sauce, 2 tablespoons of peanut butter, 1 tablespoon of lime juice, 1 teaspoon of soy sauce, and 2 tablespoons of warm water until smooth and creamy. Add a pinch of chili flakes if desired. The sauce should be thick enough to coat the back of a spoon.
Step 3: Soften the Rice Paper
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for exactly 10 to 15 seconds until it is just pliable but still slightly stiff. Remove it immediately and lay it flat on a clean damp cutting board. It will continue to soften as you add the fillings.
Step 4: Roll and Serve
Place 2 shrimp halves cut-side down near the bottom third of the wrapper. Layer a small bundle of vermicelli, a piece of lettuce, and a few herb leaves on top. Fold the bottom edge up over the filling, fold in the sides tightly, and roll upward firmly to seal. Serve immediately with the peanut dipping sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cooked shrimp → sliced tofu or avocado for a vegan version
- hoisin peanut sauce → nuoc cham fish sauce dipping sauce for a lighter option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-soaking the rice paper until it is completely limp and tears during rolling
- Overfilling the rolls with too many ingredients which makes them impossible to seal properly
Nutrition facts
Per serving: 310 calories, 18g protein, 44g carbs, 8g fat, 3g fiber.
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