Vietnamese Spring Rolls

ingredients (for around 10 rolls):

• 18 raw shrimps
• 10 rice paper wrappers
• 1 cup mint leaves
• 1 1/2 cups coriander
• 5 leaves lettuce (or any salad leafy veg you prefer)
• 1 cucumber
• 5-8 green onions
• rice vermicelli noodles

peanut sauce:

• 3 tbsp peanut butter
• 3 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 tbsp sriracha
• 1 tsp garlic
• 2 tbsp water

Vietnamese dipping sauce (nuoc cham):

• 2 cloves garlic, minced 
• 1 chilli, minced
• 1/2 lime juice
• 2 tbsp fish sauce
• 2 tsp sugar
• 4 tbsp warm water

what noodles should I use?

I used rice vermicelli noodles. You can easily find them in any asian supermarkets. They’re also called mai fun (米粉) in Chinese.

steps:

1. In a pot of boiling water, cook shrimp for 2-3 minutes. Set aside.
2. Cook rice vermicelli noodles according to package instructions. Rinse under cold water and drain. Cut the noodles in half so that it will be easier to separate and wrap into the spring rolls later. Set aside.
3. Mix and prepare the dipping sauce (peanut dipping sauce or Vietnamese dipping sauce).
4. Fill a large bowl with warm water. Dip one rice paper wrapper into water for about 10 seconds. Be careful not to over soak, as the wrapper will become too soggy as you wrap.
5. Lay the softened rice paper wrapper on a clean surface. On the lower third of the wrapper, place a small handful of lettuce leaves, herbs, rice vermicelli noodles, and other veggies. Place the shrimp near the centre of the rice paper, so that it will be easier to roll.
6. Gently fold the bottom of the rice paper and roll upwards, then fold the sides of the rice paper and continue to roll upwards to ensure a tight roll. Repeat the process for the remaining rolls.
7. Serve the spring rolls with peanut dipping sauce or spicy fish sauce.

tips:

1. Don’t over soak the rice paper! Dip the rice paper sheets briefly for about 10 seconds, but don’t over soak it, as they will continue to soften as you work on adding more ingredients to it.
2. Layering – Start with the lettuce and herbs at the bottom third of the rice paper, then place the shrimp (or other protein you decide to use) at the centre of the wrapper. This makes it easier to distribute the ingredients and roll.

check out more recipes from my cold Asian food series!

• Sichuan Mouthwatering Chicken
• Thai Beef Salad (Nam Tok)
• Korean Cold Spicy Noodles (Bibimmyeon)

Vietnamese Spring Rolls

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 18 raw shrimps

• 10 rice paper wrappers

• 1 cup mint leaves

• 1 1/2 cups coriander

• 5 leaves lettuce (or any salad leafy veg you prefer)

• 1 cucumber

• 5 green onions

• rice vermicelli noodles

• peanut sauce:

• 3 tbsp peanut butter

• 3 tbsp hoisin sauce

• 1 tbsp light soy sauce

• 1 tbsp sriracha

• 1 tsp garlic

• 2 tbsp water

• Vietnamese dipping sauce (nuoc cham):

• 2 cloves garlic, minced

• 1 chilli, minced

• 1/2 lime juice

• 2 tbsp fish sauce

• 2 tsp sugar

• 4 tbsp warm water

Directions

• In a pot of boiling water, cook shrimp for 2-3 minutes. Set aside.
• Cook rice vermicelli noodles according to package instructions. Rinse under cold water and drain. Cut the noodles in half so that it will be easier to separate and wrap into the spring rolls later. Set aside.
• Mix and prepare the dipping sauce (peanut dipping sauce or Vietnamese dipping sauce).
• Fill a large bowl with warm water. Dip one rice paper wrapper into water for about 10 seconds. Be careful not to over soak, as the wrapper will become too soggy as you wrap.
• Lay the softened rice paper wrapper on a clean surface. On the lower third of the wrapper, place a small handful of lettuce leaves, herbs, rice vermicelli noodles, and other veggies. Place the shrimp near the centre of the rice paper, so that it will be easier to roll.
• Gently fold the bottom of the rice paper and roll upwards, then fold the sides of the rice paper and continue to roll upwards to ensure a tight roll. Repeat the process for the remaining rolls.
• Serve the spring rolls with peanut dipping sauce or spicy fish sauce.

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