Vietnamese Spring Rolls
Delight your taste buds with these vibrant and refreshing Vietnamese Spring Rolls, a perfect fusion of fresh herbs, crisp vegetables, tender shrimp, and delicate vermicelli rice noodles, all wrapped in translucent rice paper for an irresistible handheld treat. Ideal as an appetizer or light meal, these spring rolls are packed with layers of flavor and texture that embody the essence of Vietnamese cuisine. Paired with a creamy and savory peanut dipping sauce made with hoisin, soy sauce, and a hint of sesame, every bite is a satisfying combination of earthiness and umami. Ready in just 35 minutes, this recipe is light, healthy, and customizable, making it perfect for parties or weeknight dinners. Whether you're a fan of Asian-inspired recipes, looking for a gluten-free option, or simply craving something fresh and delicious, these homemade Vietnamese Spring Rolls are sure to impress!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 120 grams Vermicelli rice noodles
- 250 grams Shrimp, cooked and deveined
- 6 leaves Lettuce leaves
- 24 leaves Fresh mint leaves
- 24 sprigs Fresh cilantro
- 24 leaves Fresh Thai basil
- 1 medium Carrot, julienned
- 1 small English cucumber, julienned
- 60 ml Hoisin sauce
- 2 tablespoons Peanut butter, creamy
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 30 ml Water
- 2 tablespoons Peanuts, crushed (optional)
Instructions
Start by preparing the vermicelli rice noodles according to the package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until softened, then draining them and setting aside.
Prepare the shrimp by slicing them in half lengthwise if they’re not already. Set aside.
Wash and pat dry all fresh herbs and vegetables. Julienne the carrot and cucumber into thin strips.
Fill a wide bowl with warm water. Working one at a time, dip a rice paper wrapper into the water for 5-10 seconds until it becomes pliable but not overly soft. Lay it flat on a clean damp surface, such as a cutting board or large plate.
Arrange a piece of lettuce on the bottom third of the wrapper, leaving about an inch of space on the edges.
Add a small handful of vermicelli noodles, followed by a few slices of shrimp, and a few strips of carrot and cucumber. Add about 2 mint leaves, 2 cilantro sprigs, and 2 basil leaves.
Fold the bottom edge of the rice paper over the filling. Fold in the sides, and then roll tightly from bottom to top until sealed. Repeat for the remaining wrappers and filling.
To make the peanut dipping sauce, combine the hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and water in a small bowl. Mix until smooth. Sprinkle crushed peanuts on top, if desired.
Serve the spring rolls immediately with the peanut dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1719 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 246.9 g | 90% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.6 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1899 mg | 40% | |
*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.
