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Growing up in the bustling neighborhood of Chicago, the kitchen was always the heart of our home. I remember my babcia, with her apron tied snugly around her waist, teaching me the secrets of her Polish pierogi while the aroma of simmering onions filled the air. Those early lessons in the kitchen were not just about cooking; they were about family, tradition, and love. Fast forward to today, and my kitchen is still the hub of our family life, now shared with my husband, our two kids, Ella and Peter, and sometimes even my grandmother Elizabeth, who still makes the best apple cake this side of the Atlantic. But today, I want to share a recipe that’s a bit of a departure from my Polish roots—a dish that’s fresh, vibrant, and perfect for a light dinner or a hearty appetizer: fresh Vietnamese spring rolls.
These spring rolls are a delightful blend of textures and flavors, with fresh herbs and crisp vegetables wrapped in delicate rice paper. They’re a family favorite in our house, especially when we’re looking for something light yet satisfying. And the best part? They’re incredibly versatile and easy to make, even on a busy weeknight. So, let’s dive into this recipe that has become a staple in our home, bringing a taste of Vietnam to our Chicago kitchen.
Why You’ll Love This Recipe
There are so many reasons to fall in love with fresh Vietnamese spring rolls. Firstly, they’re incredibly easy to make, requiring no special cooking skills—just a bit of patience and practice. They’re also highly customizable, allowing you to use whatever fresh vegetables and herbs you have on hand. Plus, they’re naturally gluten-free, making them a great option for those with dietary restrictions. Not to mention, they’re a fantastic way to get your kids involved in the kitchen. Ella and Peter love helping me roll these up, and it’s a fun way to teach them about different cultures and flavors.
Ingredients
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded lettuce or cabbage
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/2 cup julienned carrots
- 1/2 cup cucumber, cut into thin strips
- 1/4 cup crushed peanuts (optional)
- 1/4 cup hoisin sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 1 clove garlic, minced
- 1/4 cup warm water
Step-by-Step Instructions
- Prepare all your ingredients and have them ready on a clean work surface. This includes cooking the vermicelli noodles according to package instructions and slicing the shrimp.
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, sugar, garlic, and warm water until smooth. Set aside as your dipping sauce.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds to soften. Lay it flat on a clean surface.
- Arrange a small amount of lettuce, mint, cilantro, basil, carrots, cucumber, noodles, and shrimp on the lower third of the rice paper.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining ingredients.
- Once all the rolls are assembled, cut them in half if desired, and serve with the dipping sauce.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
When making fresh Vietnamese spring rolls, the key is to not overfill them. A little goes a long way, and overstuffing can make them difficult to roll. Also, make sure your work surface is clean and slightly damp to prevent the rice paper from sticking. If you’re new to rolling, don’t worry if your first few attempts aren’t perfect—practice makes perfect!
Amazon Affiliate Cooking Tools
When I make this recipe, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife. It makes slicing the vegetables and shrimp a breeze. I also love using the Silicone Utensils Set for mixing the dipping sauce—easy to clean and gentle on my non-stick pans.
Variations and Substitutions
Feel free to get creative with your fresh Vietnamese spring rolls. You can substitute the shrimp with cooked chicken, tofu, or even thinly sliced beef. For a vegetarian version, omit the shrimp entirely and load up on extra veggies. If you’re looking for a spicy kick, add some sliced jalapeños or sriracha to the filling.
Serving Suggestions
These spring rolls are perfect on their own, but they also pair wonderfully with a light soup or salad. For a complete meal, serve them with a side of steamed jasmine rice and a refreshing cucumber salad. A chilled glass of white wine or iced tea makes for a perfect accompaniment.
FAQs
Can I make these spring rolls ahead of time?
Yes, you can make them a few hours in advance. Just be sure to cover them with a damp cloth or plastic wrap to prevent them from drying out.
What if my rice paper tears?
If your rice paper tears, simply wrap it with another sheet. It might be a bit thicker, but it will hold together just fine.
Final Thoughts
I hope you enjoy making these fresh Vietnamese spring rolls as much as my family and I do. They’re a fun, interactive way to bring a taste of Vietnam into your home, and they’re sure to be a hit with both kids and adults alike. Don’t forget to share your creations and any twists you’ve tried. Cooking is all about experimenting and enjoying the process, after all!
👉 I hope you loved making these fresh Vietnamese spring rolls—they’re like a little taste of summer wrapped up in a delicious bundle. If you’re in the mood for more culinary adventures, why not try my Crispy Chicken Tenders, Thai Peanut Noodles, or Lemon Herb Grilled Shrimp? Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Fresh Vietnamese Spring Rolls: 5 Amazing Recipes
These fresh Vietnamese spring rolls are a delightful blend of textures and flavors, perfect for a light dinner or appetizer.
Keep the screen of your device on while you follow the steps.
- Prepare all your ingredients and have them ready on a clean work surface. This includes cooking the vermicelli noodles according to package instructions and slicing the shrimp.
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, sugar, garlic, and warm water until smooth. Set aside as your dipping sauce.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds to soften. Lay it flat on a clean surface.
- Arrange a small amount of lettuce, mint, cilantro, basil, carrots, cucumber, noodles, and shrimp on the lower third of the rice paper.
- Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat with the remaining ingredients.
- Once all the rolls are assembled, cut them in half if desired, and serve with the dipping sauce.