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

    Vietnamese Spring Rolls. Photo by dicentra

    1/2 Photos of Vietnamese Spring Rolls

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    swirlycinnacakes's Note:

    You can eat these plain or with a dipping sauce (which I also have a recipe for).

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    Units: US | Metric


    1. 1
      Bring water in a medium saucepan to a rapid boil.
    2. 2
      Submerge cellophane noodles in water until just softened, about 30-45 seconds.
    3. 3
      Remove and reserving hot water, drain.
    4. 4
      Pour the reserved hot water into a wide, shallow pan (pie pan, casserole dish, etc.).
    5. 5
      Assemble all cold/salad ingredients including the shrimp and the cooked cellophane noodles in an assembly line format around an open, flat surface such as a cutting board.
    6. 6
      Place one dried rice paper wrapper into the warm water for a few seconds or until softened. Remove promptly or it will get soggy. Remove, let the water drip off and place on the cutting board.
    7. 7
      Fill with all ingredients, being careful not to overfill.
    8. 8
      Roll it up like a burrito (fold bottom over filling, then tuck each side in, then complete roll to form a neat, tight package), cut diagonally to create two halves and serve immediately.

    Browse Our Top Vietnamese Recipes

    Ratings & Reviews:

    • on March 31, 2011


      So delicious and easy to prepare!! I just happened to have all the ingredients handy, so it worked out perfectly!! Just like the ones you get at a restaurant, especially when dipped in a yummy peanut sauce. My only gripe is the rice papers can be a bit difficult to work with once wet. So rolls 1-4 looked pretty deformed until I got my technique down!! Hahaha, but rolls 5-8 looked perfect! Oh well, they all taste the same regardless of how they look, right? :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2010


      Try these for the first time homemade making just an adjustment I put some avocado on it it was delicious, this recipe is a keeper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2008


      These are great! I used this recipe in combination with a couple of others on Zaar (due to the ingredients available in my fridge). I used baked tofu in place of the shrimp, and a mix of cabbage and carrots. Don't skip the basil. Yum!

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


    Nutritional Facts for Vietnamese Spring Rolls

    Serving Size: 1 (23 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 17.9
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 15.9 mg
    Sodium 77.4 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.3 g
    Sugars 0.4 g
    Protein 1.8 g

    The following items or measurements are not included:

    rice paper sheets



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