Spring Rolls with Nuoc Cham Dipping Sauce
Delight in the fresh, vibrant flavors of these homemade Spring Rolls with Nuoc Cham Dipping Sauce, a perfect fusion of textures and taste. These Vietnamese-inspired rolls are filled with a colorful medley of crisp vegetables, fragrant fresh herbs like mint, cilantro, and Thai basil, tender rice vermicelli noodles, and your choice of succulent shrimp or golden tofu for a vegetarian twist. Wrapped in delicate rice paper and served with a tangy-sweet nuoc cham dipping sauce made with fish sauce, lime juice, and a hint of chili, these rolls are light, healthy, and irresistibly delicious. Perfect as an appetizer, snack, or light meal, this recipe is quick to prepare and ideal for entertaining or a refreshing treat anytime. Garnish with crushed peanuts for an extra crunch and serve fresh for the ultimate culinary experience!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 250 grams Shrimp (or tofu, sliced into strips for vegetarian option)
- 2 large Carrots, julienned
- 1 large Cucumber, julienned
- 1 large Red bell pepper, julienned
- 30 leaves Fresh mint leaves
- 30 sprigs Fresh cilantro
- 30 leaves Fresh Thai basil
- 12 pieces Lettuce leaves
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1.5 tablespoons Brown sugar
- 3 tablespoons Water
- 2 cloves Garlic, minced
- 1 small Red chili, finely chopped
- 2 tablespoons Peanuts, chopped (optional, for garnish)
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until softened, then draining and rinsing them under cold water. Set aside.
If using shrimp, bring a pot of water to boil and cook the shrimp for 2-3 minutes until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise. For tofu, sauté the strips in a pan with a small amount of oil until golden and set aside.
Arrange all your filling ingredients (vermicelli, shrimp or tofu, vegetables, herbs, and lettuce) in separate bowls or on a platter for easy assembly.
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until pliable but not overly soft. Lay the wrapper flat on a clean, damp kitchen towel or cutting board.
On the bottom third of the wrapper, place a lettuce leaf. Add a small bundle of vermicelli noodles, a few pieces of carrot, cucumber, and red bell pepper, 2-3 shrimp halves or tofu strips, and a few mint, cilantro, and basil leaves.
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly into a neat cylinder, keeping the filling secure. Repeat with the remaining wrappers and filling ingredients.
To make the nuoc cham dipping sauce, whisk together the fish sauce, lime juice, brown sugar, water, minced garlic, and chopped chili in a small bowl. Adjust flavors to taste by adding more lime juice for tanginess or sugar if you prefer a sweeter sauce.
Serve the spring rolls fresh with the nuoc cham dipping sauce on the side. Garnish the sauce with chopped peanuts if desired.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4483 mg | 195% | |
| Total Carbohydrate | 233.1 g | 85% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 34.4 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 309 mg | 24% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
