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    You are in: Home / Recipes / Vietnamese Fresh Spring Rolls Recipe
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    Vietnamese Fresh Spring Rolls

    Vietnamese Fresh Spring Rolls. Photo by IngridH

    1/3 Photos of Vietnamese Fresh Spring Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    45 mins

    5 mins

    ElizabethKnicely's Note:

    These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

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    Ingredients:

    Serves: 8

    Yield:

    spring ...

    Units: US | Metric

    Directions:

    1. 1
      Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
    2. 2
      Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
    3. 3
      In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
    4. 4
      In another small bowl, mix the hoisin sauce and peanuts.
    5. 5
      Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

    Ratings & Reviews:

    • on September 02, 2013

      55

      This was really yummy. We would definitely make again. The directions made good sense to someone who has never made spring rolls before; and while it wasn't particularly difficult, rolling these up is a skill that takes a bit of practice. My 10 year old niece says she would definitely make these for her family. Made for ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2013

      55

      These were very tasty. Clearly, though, I need a lesson on how to use spring roll paper. First, don't leave one paper in hot water while you roll up another. Too long and they are just goo. I didn't cook any noodles because I only made 2 for my lunch and used frozen, cooked, ready to eat shrimp. The sauce was excellent.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2013

      55

      This made a really nice, light lunch. I have never used rice paper before, but it was fairly easy to work with. For ZWT9

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Vietnamese Fresh Spring Rolls

    Serving Size: 1 (39 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 64.4
     
    Calories from Fat 5
    75%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 11.7 mg
    3%
    Sodium 398.3 mg
    16%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.9 g
    19%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    rice paper sheets

    chili-garlic sauce

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