Vietnamese · intermediate
Vietnamese Fresh Spring Rolls
Rice paper rolls packed with shrimp, herbs, noodles and crunchy vegetables, served with a quick peanut dipping sauce.
- PREP TIME
- 30 min
- COOK TIME
- 5 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Cook the vermicelli according to the package, rinse under cold water and drain well.
- 02
Whisk the peanut butter, hoisin, lime juice and warm water into a smooth dipping sauce.
- 03
Set out all the fillings within reach. Fill a wide bowl with warm water.
- 04
Dip one rice paper sheet for 2–3 seconds, then lay it on a damp board.
- 05
Place three shrimp halves near the middle, cut-side up. Add lettuce, noodles, vegetables and herbs on top.
- 06
Fold the bottom edge over the filling, fold in the sides, and roll up tightly. Repeat with the rest.
- 07
Serve right away with the dipping sauce.
A LITTLE KITCHEN KNOW-HOW
Rolling rice paper
Dip rice paper briefly — it keeps softening on the board — then roll firmly, tucking the sides in, so the roll is tight and does not tear.
Notes from the kitchen
- Keep finished rolls under a damp towel so they do not dry out; eat within a few hours and keep chilled.
- Use tofu instead of shrimp for a vegetarian roll; serve the sauce on the side for anyone avoiding peanuts.
- Hoisin sauce often contains wheat; check the label if you need gluten-free.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 7 g
- Carbohydrates
- 36 g
- calories
- 260 kcal
- protein
- 14 g
