Vietnamese-style Spring Rolls

Ingredients

While Chinese spring rolls are often deep-fried and filled with a variety of ingredients, Vietnamese spring rolls are typically served fresh and uncooked. The Vietnamese version focuses on showcasing the natural flavors of the ingredients, with a lighter and more delicate taste. We alse have the original recipe for Spring Rolls, so you can check it out.

• 12 rice paper wrappers 12 rice paper wrappers
• 12 large shrimp, cooked and peeled 12 large shrimp, cooked and peeled
• 1 cup vermicelli noodles, cooked and drained 1 cup vermicelli noodles, cooked and drained
• 1 cup lettuce, thinly sliced 1 cup lettuce, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1/4 cup fresh mint leaves 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves 1/4 cup fresh cilantro leaves
• 1/4 cup fresh Thai basil leaves 1/4 cup fresh Thai basil leaves
• 1/4 cup roasted peanuts, crushed 1/4 cup roasted peanuts, crushed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable. Place it on a clean, damp kitchen towel.
2. 2.
   Arrange a shrimp in the center of the wrapper. Add a small handful of vermicelli noodles, lettuce, bean sprouts, carrot, cucumber, mint leaves, cilantro leaves, Thai basil leaves, and crushed peanuts.
3. 3.
   Fold the sides of the wrapper over the filling, then roll it tightly from bottom to top, sealing the edges.
4. 4.
   Repeat with the remaining ingredients.
5. 5.
   Serve the spring rolls immediately with a dipping sauce of your choice, such as nuoc cham or peanut sauce.

Treat your ingredients with care...

• Rice paper wrappers — Dip them in warm water just until pliable, as they can become too sticky if soaked for too long.
• Vermicelli noodles — Cook according to package instructions and rinse with cold water to prevent sticking.
• Shrimp — Use cooked and peeled shrimp for convenience. If using raw shrimp, cook them before assembling the spring rolls.
• Fresh herbs — Ensure the herbs are fresh and vibrant for the best flavor. Wash and pat them dry before using.
• Roasted peanuts — Crush them just before using to maintain their crunchiness.

Tips & Tricks

• To prevent the rice paper from sticking to the surface, place a damp kitchen towel underneath while rolling.
• Customize the fillings to your preference by adding sliced bell peppers, avocado, or fresh mango.
• For extra flavor, marinate the shrimp in a mixture of soy sauce, garlic, and ginger before cooking.
• If you prefer a warm version, lightly steam the vegetables and shrimp before assembling the spring rolls.
• To make the spring rolls ahead of time, cover them with a damp paper towel and plastic wrap to prevent drying.

Serving advice

Serve the Vietnamese-style Spring Rolls as a light appetizer or a main course. They are best enjoyed fresh and at room temperature. Provide a variety of dipping sauces to enhance the flavors.

Presentation advice

Arrange the spring rolls on a platter or individual plates, garnished with extra herbs and crushed peanuts. The vibrant colors of the vegetables and herbs will make the dish visually appealing.