Vietnamese Fresh Spring Rolls
Delight your taste buds with these vibrant and healthy Vietnamese Fresh Spring Rolls, a perfect fusion of crisp, refreshing flavors and effortless elegance. Wrapped in delicate rice paper, each roll is a colorful medley of tender shrimp, crunchy lettuce, vermicelli noodles, fresh herbs like mint, cilantro, and Thai basil, along with julienned cucumber and shredded carrots. These no-fry, handheld delights come together quickly and are paired with a creamy, savory peanut dipping sauce made with hoisin, soy sauce, and a hint of rice vinegar for a flavor-packed finish. Perfect for appetizers, light meals, or party platters, these gluten-free and low-fat rolls celebrate the art of fresh, wholesome Vietnamese cooking.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, peeled, deveined, sliced in half lengthwise
- 120 grams Rice vermicelli noodles
- 12 leaves Fresh lettuce leaves
- 24 leaves Fresh mint leaves
- 24 sprigs Fresh cilantro
- 24 leaves Fresh Thai basil leaves
- 1 cup Shredded carrots
- 1 piece Cucumber, julienned
- 4 cups Water (for soaking rice wrappers)
- 1 cup Peanut butter
- 2 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 cup Warm water (for sauce)
- 2 tablespoons Crushed peanuts (optional, for topping the sauce)
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Prepare all the fresh ingredients: wash and dry the lettuce leaves, mint, cilantro, and Thai basil. Julienne the cucumber, and shred the carrots.
Fill a large shallow bowl or pie dish with warm water to soak the rice paper wrappers. Work with one wrapper at a time.
Dip a rice paper wrapper into the warm water for 5-10 seconds until softened but still slightly firm. Carefully lay it out flat on a cutting board or clean surface.
On the bottom third of the wrapper, layer a piece of lettuce, a small bunch of rice vermicelli noodles, a few mint leaves, cilantro sprigs, Thai basil, shredded carrots, and julienned cucumber.
Place two shrimp halves above the filling, with the cut side facing down to showcase a nice presentation through the rice paper.
To roll, fold the sides of the rice paper wrapper inward, then roll it tightly from the bottom upward, enclosing the filling. Repeat with the remaining wrappers and fillings.
For the peanut dipping sauce, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, and warm water in a bowl until smooth. Adjust consistency with more water if needed.
Optionally, sprinkle the sauce with crushed peanuts for extra texture.
Serve the fresh spring rolls with the peanut dipping sauce. Enjoy immediately.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 32.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 44.8 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2680 mg | 57% | |
*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.
