Vietnamese Fresh Spring Rolls Recipe
Introduction
Vietnamese Fresh Spring Rolls are a light and refreshing appetizer perfect for warm days or a healthy snack. These rolls combine tender shrimp, delicate rice noodles, and fragrant fresh herbs wrapped in soft rice paper for a delicious bite.
Ingredients
- Rice paper sheets
- Cooked shrimp, peeled and deveined
- Cooked rice noodles
- Fresh herbs (such as mint, cilantro, and basil)
Instructions
- Step 1: Soften a sheet of rice paper by dipping it briefly in warm water until pliable, then lay it flat on a clean surface.
- Step 2: Place a small amount of shrimp, rice noodles, and fresh herbs near the bottom edge of the rice paper, then fold in the sides and roll tightly to enclose the filling.
Tips & Variations
- Try adding thinly sliced vegetables like cucumber or carrots for extra crunch and color.
- Serve with a dipping sauce such as hoisin-peanut or nuoc cham for authentic flavor.
- If shrimp is not preferred, substitute with cooked chicken or tofu.
Storage
Fresh spring rolls are best eaten immediately but can be stored in an airtight container lined with damp paper towels in the refrigerator for up to 1 day. To prevent them from drying out, keep rolls covered until serving and consume soon after removing from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these spring rolls ahead of time?
You can prepare the ingredients ahead, but assembling the rolls just before serving ensures the rice paper stays soft and doesn’t become too sticky or dry.
How do I prevent rice paper from sticking together?
Place a damp cloth between rolled spring rolls if storing them to keep moisture and prevent sticking. Work gently to avoid tearing the delicate rice paper.
PrintVietnamese Fresh Spring Rolls Recipe
Vietnamese Fresh Spring Rolls are light, healthy, and refreshing appetizers made by wrapping shrimp, rice noodles, and fresh herbs in soft rice paper. These rolls are served fresh and are perfect for a quick snack or a starter to a meal, offering a delicate balance of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 8 spring rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Ingredients
- 8 sheets rice paper
- 16 medium cooked shrimp, peeled and deveined
- 100 grams rice vermicelli noodles, cooked and drained
- Fresh herbs: 1 cup cilantro leaves, 1 cup mint leaves, 1 cup Thai basil leaves
- Optional: lettuce leaves for added crunch
Instructions
- Soften Rice Paper: Fill a large shallow dish or bowl with warm water. Dip one sheet of rice paper into the water for about 10-15 seconds until it becomes soft and pliable but not too soggy. Remove carefully and place on a clean, damp kitchen towel or cutting board.
- Prepare Filling: Arrange 2 shrimp halves lengthwise in the center of the rice paper. Then add a small handful of the cooked rice noodles on top of the shrimp, followed by a mix of fresh herbs and optionally some lettuce for crunch.
- Roll Tightly: Fold the sides of the rice paper inward, then starting from the edge closest to you, roll the paper tightly over the filling, tucking it firmly as you go to create a neat and compact spring roll. Repeat this process with the remaining rice paper sheets and ingredients.
Notes
- Use lukewarm water to soften the rice paper – cold water will not soften it properly and hot water can make it too sticky.
- Be careful not to soak the rice paper for too long, or it will tear easily.
- Customize your fillings with vegetables like julienned carrots, cucumber, or bean sprouts for extra crunch and flavor.
- Serve with a dipping sauce such as hoisin-peanut sauce or nuoc cham for an authentic Vietnamese touch.
- Prepare all ingredients ahead of time to streamline rolling and avoid the rice paper drying out.
Keywords: Vietnamese spring rolls, fresh spring rolls, rice paper rolls, shrimp spring rolls, healthy appetizer, gluten free appetizer
