🥢 Fresh Spring Rolls (Vietnamese-Style)
Ingredients
(Makes 8 rolls)
For the rolls
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8 rice paper wrappers
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1 cup cooked shrimp (sliced in half lengthwise) or cooked chicken/tofu
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1 cup rice vermicelli noodles, cooked according to package
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1 cup lettuce leaves, torn into pieces
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½ cup fresh herbs (mint, cilantro, Thai basil)
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½ cup julienned vegetables (carrot, cucumber, bell pepper)
Optional: bean sprouts
For the dipping sauce (Nuoc Cham-inspired)
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3 tbsp fish sauce (or soy sauce for vegetarian)
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2 tbsp lime juice
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1 tbsp sugar
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1 clove garlic, minced
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1 small chili, finely chopped (optional)
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2 tbsp water
Instructions
1. Prepare ingredients
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Cook vermicelli noodles according to package, rinse with cold water, and drain.
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Slice shrimp, chicken, or tofu into thin strips.
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Prepare lettuce, herbs, and vegetables into manageable pieces.
2. Soften rice paper
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Fill a large shallow bowl with warm water.
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Dip one rice paper wrapper in water for 5–10 seconds until pliable but not too soft (it will continue softening on the surface).
3. Assemble the rolls
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Lay softened wrapper flat on a clean surface.
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Place a small amount of noodles, protein, vegetables, and herbs near the bottom third of the wrapper.
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Fold the bottom over the filling, then fold in the sides and roll tightly like a burrito.
4. Make the dipping sauce
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Whisk together fish sauce, lime juice, sugar, garlic, chili, and water until sugar dissolves. Adjust to taste.
5. Serve
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Serve rolls fresh with dipping sauce on the side.
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Optional: garnish with crushed peanuts or sesame seeds.
💡 Tips
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Keep a damp towel over assembled rolls to prevent drying out.
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Don’t overstuff; too much filling can tear the rice paper.
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For a fried spring roll version, use a wheat-based wrapper and deep fry until golden and crispy, then serve with sweet chili sauce.
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Fresh spring rolls are best eaten the same day.
If you want, I can also give a crispy fried spring roll recipe with a pork and vegetable filling — the kind you usually get as an appetizer at Chinese restaurants.
Do you want me to do that too?
