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Growing up in Chicago, my kitchen was always filled with the comforting aroma of my babcia’s Polish dishes. But it wasn’t until a family trip to a bustling Vietnamese neighborhood that I discovered the magic of fresh Vietnamese spring rolls. I remember standing in awe as a skilled vendor swiftly wrapped vibrant vegetables and herbs into delicate rice paper, creating a dish that was both an art form and a culinary delight. Ever since that day, these spring rolls have held a special place in my heart and have become a family favorite, especially during our summer picnics by Lake Michigan. They’re a perfect blend of freshness and flavor, much like the joy of discovering something new while holding onto cherished traditions.
Why You’ll Love This Recipe
These fresh Vietnamese spring rolls are not only a feast for the eyes but also a delight for the taste buds. They’re incredibly versatile, allowing you to customize them with your favorite ingredients. Plus, they’re naturally gluten-free, making them a great option for those with dietary restrictions. The combination of crunchy vegetables, fresh herbs, and tender shrimp wrapped in soft rice paper is nothing short of refreshing. Whether you’re looking for a light lunch or a crowd-pleasing appetizer, these spring rolls are sure to impress.
Ingredients
- 8 rice paper wrappers
- 8 large shrimp, cooked and halved lengthwise
- 1 cup cooked vermicelli noodles
- 1 cup shredded lettuce
- 1/2 cup grated carrots
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup Thai basil leaves
- 1/4 cup chopped peanuts (optional)
- 1/4 cup hoisin sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 small chili, minced (optional)
Step-by-Step Instructions
- Prepare all your ingredients and have them ready on a clean surface. This will make the assembly process smoother.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it becomes pliable.
- Lay the softened wrapper on a damp kitchen towel or cutting board.
- Place a small handful of lettuce, vermicelli noodles, carrots, mint, cilantro, and basil in the center of the wrapper. Add two shrimp halves on top.
- Fold the sides of the wrapper over the filling, then roll it up tightly from bottom to top, like a burrito. Repeat with the remaining ingredients.
- For the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, fish sauce, sugar, garlic, and chili until smooth.
- Serve the spring rolls with the dipping sauce on the side.
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
- Keep your work surface slightly damp to prevent the rice paper from sticking.
- Don’t overfill the rolls; this makes them difficult to wrap.
- For a vegetarian version, swap the shrimp for tofu or mushrooms.
- Serve immediately after making to enjoy the freshest taste and texture.
When I make these fresh Vietnamese spring rolls, my go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for slicing the veggies and herbs with precision. It makes prep work a breeze and ensures everything is uniformly cut for the perfect roll. Additionally, using a Silicone Utensils Set is excellent for stirring up the dipping sauce without scratching my favorite mixing bowls.
Variations and Substitutions
Feel free to get creative with your spring rolls! Swap out shrimp for grilled chicken or tofu for a different protein. You can also add sliced avocado or cucumber for extra creaminess and crunch. If you’re looking for a spicy kick, add a slice of jalapeño or a dash of sriracha to the filling.
Serving Suggestions
These spring rolls are best served fresh, accompanied by the savory peanut dipping sauce. Pair them with a light, crisp white wine or a refreshing iced green tea. For a complete meal, serve alongside a simple Asian-inspired salad or a bowl of miso soup.
FAQs
Can I make these spring rolls ahead of time?
While these spring rolls are best enjoyed fresh, you can prepare them a few hours in advance. Wrap them individually in damp paper towels and store them in an airtight container in the fridge.
What if my rice paper tears?
If your rice paper tears, don’t worry! Simply double wrap the roll with another sheet of rice paper to keep everything intact.
How do I store leftovers?
Leftover spring rolls can be stored in the fridge for up to 24 hours. Keep them wrapped in damp paper towels to prevent them from drying out.
Final Thoughts
These fresh Vietnamese spring rolls are a delightful way to bring a taste of Vietnam into your home. They’re fun to make, delicious to eat, and perfect for sharing with family and friends. I hope you enjoy making them as much as my family and I do. Remember, cooking is all about experimenting and having fun, so feel free to tweak the recipe to suit your taste. Share your creations with us, and let’s keep the love for food alive!
👉 I hope you loved making these fresh Vietnamese spring rolls—they’re like a burst of sunshine on a plate! If you’re looking for more refreshing recipes, why not try my Summer Salad with Lemon Vinaigrette, Chicken Lettuce Wraps, or Thai Noodle Salad? 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: 7 Easy Steps in 15 minutes
Delight in the vibrant flavors of fresh Vietnamese spring rolls, perfect for a light meal 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 surface.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, or until it becomes pliable.
- Lay the softened wrapper on a damp kitchen towel or cutting board.
- Place a small handful of lettuce, vermicelli noodles, carrots, mint, cilantro, and basil in the center of the wrapper. Add two shrimp halves on top.
- Fold the sides of the wrapper over the filling, then roll it up tightly from bottom to top, like a burrito. Repeat with the remaining ingredients.
- For the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, fish sauce, sugar, garlic, and chili until smooth.
- Serve the spring rolls with the dipping sauce on the side.