Vietnamese Spring Rolls
Crisp lettuce, fresh herbs, shrimp, and rice noodles wrapped in delicate rice paper, served with a creamy peanut dipping sauce. Quick, healthy, and satisfying, these spring rolls are perfect for lunch, light dinners, or entertaining guests.
Equipment
- Large pot – 1
- Colander – 1
- Mixing bowls (2)
- Knife – 1
- Cutting board – 1
- Rice paper holder or large shallow bowl – 1
Ingredients
- 5 ounces rice vermicelli noodles
- 30 –40 large shrimp peeled and deveined, if preferred
- 4 –5 leaves Boston or red leaf lettuce
- ¼ cup fresh cilantro leaves
- ¼ cup fresh Thai basil leaves
- 1 small cucumber cut into wedges (optional)
- ½ cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 teaspoon fish sauce optional
- 1 garlic clove minced
- 1 teaspoon granulated sugar
- ⅔ cup water
- 2 tablespoons chopped peanuts for garnish
- 10 –12 sheets rice paper 8–8.5-inch diameter
Instructions
- Prepare the Rice Noodles: Start by bringing a large pot of water to a rolling boil. Once the water is hot, add the rice vermicelli noodles and cook according to the package instructions—usually 3 to 5 minutes. Stir gently to prevent sticking. Once the noodles are tender but still slightly firm, drain them in a colander and rinse under cold running water for at least one minute. This stops the cooking process and prevents the noodles from clumping. Spread the noodles out on a plate or tray to air dry slightly while you prepare the other ingredients.
- Make the Peanut Dipping Sauce: In a small mixing bowl, combine the creamy peanut butter and hoisin sauce. If you like a hint of umami, add a splash of fish sauce. Mix until smooth. Next, add the minced garlic and sugar, whisking thoroughly to dissolve the sugar and evenly distribute the flavors. Slowly pour in 2/3 cup of water, a little at a time, while continuously whisking. Initially, the sauce may look slightly curdled, but keep whisking until it turns silky and smooth. Taste and adjust seasoning as needed; you can add more hoisin for sweetness or fish sauce for saltiness.
- Cook the Shrimp: Rinse the pot from the noodles and fill it with fresh water. Add a pinch of salt and bring to a boil. Once boiling, add the shrimp. Cook for 2–3 minutes for fresh shrimp or slightly longer if using frozen. The shrimp should turn pink and opaque when fully cooked. Remove the shrimp with a slotted spoon and immediately rinse under cold water to stop cooking. If your shrimp aren’t peeled, peel them after cooling. For larger shrimp, slice them in half lengthwise so they fit neatly inside the spring rolls.
- Prepare the Vegetables and Herbs: Wash and dry the lettuce leaves, cilantro, and Thai basil. Tear the lettuce into manageable pieces that will fit inside the rice paper without tearing it. Slice the cucumber into thin wedges if using, making sure they are uniform so they roll smoothly. Arrange all vegetables and herbs on a plate for easy access while rolling. This prep step ensures a smooth and fast rolling process.
- Hydrate the Rice Paper: Fill a shallow bowl or rice paper holder with warm water. Take one rice paper sheet and dip it into the water for just a few seconds—don’t soak it too long, or it will become too soft and tear easily. The paper should be flexible but not overly wet. Lay the hydrated rice paper flat on a clean plate or work surface.
- Assemble the Spring Roll – Layering: Begin by placing the shrimp on the back third of the rice paper, the side farthest from you, with the cut side facing up so it will be visible when rolled. On the front third, closest to you, arrange a small handful of lettuce, a few cucumber wedges, cilantro sprigs, and Thai basil leaves. Keep the filling neat and evenly distributed, leaving space at the sides for folding.
- Assemble the Spring Roll – Folding: Fold the left and right sides of the rice paper inward toward the center to enclose the filling. Then, starting from the lettuce side, roll the paper tightly over the filling, pressing gently but firmly to hold everything together. Continue rolling until the shrimp side is on the outside, beautifully displayed through the translucent rice paper. The roll should be compact but not squeezed, allowing a perfect bite of shrimp, noodles, and herbs in every mouthful.
- Repeat for Remaining Rolls: Repeat the hydration, filling, and rolling steps with the remaining rice paper sheets, shrimp, noodles, and vegetables. Arrange the finished spring rolls on a serving plate, seam side down, to prevent them from unrolling. If not serving immediately, cover them with a damp kitchen towel to keep them moist and pliable.
- Garnish and Serve: Transfer the peanut dipping sauce to a small bowl and sprinkle with chopped peanuts for extra texture and flavor. Serve the spring rolls immediately while the rice paper is fresh and tender. Encourage dipping each roll generously into the peanut sauce for a creamy, savory complement to the crisp vegetables and sweet shrimp.
Notes
- Use fresh, high-quality shrimp for the best flavor; medium or large shrimp work perfectly.
- Rice paper should be hydrated briefly in warm water—over-soaking makes it fragile.
- Herbs like cilantro and Thai basil add aromatic freshness and elevate the flavor.
- The peanut dipping sauce can be adjusted in sweetness, saltiness, or creaminess to taste.
- Prepare all ingredients ahead of time for a smooth, fast rolling process.
- Spring rolls are best eaten immediately but can be stored short-term with care.
