Vietnamese Fresh Spring Rolls Recipe

Name: Vietnamese Fresh Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces rice vermicelli; 8 rice wrappers (8.5 inch diameter); 8 large cooked shrimp - peeled, deveined and cut in half; 1 1/3 tablespoons chopped fresh Thai basil; 3 tablespoons chopped fresh mint leaves; 3 tablespoons chopped fresh cilantro; 2 leaves lettuce, chopped; 4 teaspoons fish sauce; 1/4 cup water; 2 tablespoons fresh lime juice; 1 clove garlic, minced; 2 tablespoons white sugar; 1/2 teaspoon garlic chili sauce; 3 tablespoons hoisin sauce; 1 teaspoon finely chopped peanuts

Servings: persons

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

1
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4
In another small bowl, mix the hoisin sauce and peanuts.
5
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

1021

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces rice vermicelli, 8 rice wrappers (8.5 inch diameter), 8 large cooked shrimp - peeled, deveined and cut in half, 1 1/3 tablespoons chopped fresh Thai basil, and more.

Yes, Vietnamese Fresh Spring Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Fresh Spring Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions