Vietnamese Fresh Spring Rolls
Vietnamese Fresh Spring Rolls
Ingredients
For the Spring Rolls
- 4 ounces rice vermicelli noodles, cooked according to package directions, drained
- 1 pound large shrimp, cooked, peeled, deveined, halved lengthwise
- 1/2 pound pork belly, cooked, thinly sliced (or use lean pork loin)
- 12 rice paper wrappers, 8 1/2-inch or 9-inch diameter
- 6 green leaf lettuce, leaves, torn into smaller pieces
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro sprigs
- 1 cup bean sprouts
- 1/2 English cucumber, julienned
- 1 carrot, julienned
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 1/4 cup warm water
- 1/2 teaspoon sriracha, or to taste
- 2 tablespoons chopped roasted peanuts, for garnish
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare all the spring roll fillings. Cook the rice vermicelli noodles according to package directions, drain, and set aside. If using raw shrimp and pork, cook them thoroughly. Peel and devein the shrimp, then halve them lengthwise. Thinly slice the cooked pork. Wash and julienne the cucumber and carrot. Wash and tear the lettuce leaves into manageable pieces, and pick the mint and cilantro leaves.
⏱️ 20 min
- 2
Make the peanut dipping sauce. In a small bowl, whisk together the creamy peanut butter, hoisin sauce, rice vinegar, soy sauce, granulated sugar, minced garlic, and warm water until smooth. If the sauce is too thick, add a little more warm water, 1 teaspoon at a time, until it reaches your desired consistency. Stir in the sriracha, if using. Set aside.
⏱️ 5 min
- 3
Set up your rolling station. Have a shallow dish or pie plate filled with warm water ready for soaking the rice paper wrappers. Arrange all your prepared spring roll fillings (noodles, shrimp, pork, lettuce, mint, cilantro, bean sprouts, cucumber, carrot) on a clean work surface within easy reach.
⏱️ 5 min
- 4
Soak a rice paper wrapper. Dip one rice paper wrapper into the warm water for about 15 to 20 seconds, or until it is pliable but not overly soft or sticky. Lay the softened wrapper flat on your clean work surface.
⏱️ 1 min
- 5
Assemble the spring roll. Place a piece of lettuce near the bottom edge of the wrapper. On top of the lettuce, add a small amount of rice vermicelli noodles, a few mint leaves, cilantro sprigs, bean sprouts, julienned cucumber, and carrot. Arrange 2-3 shrimp halves and a few slices of pork just above the lettuce and other fillings, making sure the shrimp's pink side is visible through the wrapper.
⏱️ 2 min
- 6
Fold and roll the spring roll. Fold the bottom edge of the wrapper tightly over the fillings. Then, fold in the left and right sides of the wrapper. Continue to roll the wrapper tightly from the bottom upwards, creating a snug, cylindrical spring roll. Repeat with the remaining wrappers and fillings.
⏱️ 15 min
- 7
Serve immediately. Arrange the fresh spring rolls on a platter. Garnish the peanut dipping sauce with chopped roasted peanuts and fresh cilantro. Serve the spring rolls with the dipping sauce on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Fresh Spring Rolls
Ingredients
For the Spring Rolls
- 4 ounces rice vermicelli noodles, cooked according to package directions, drained
- 1 pound large shrimp, cooked, peeled, deveined, halved lengthwise
- 1/2 pound pork belly, cooked, thinly sliced (or use lean pork loin)
- 12 rice paper wrappers, 8 1/2-inch or 9-inch diameter
- 6 green leaf lettuce, leaves, torn into smaller pieces
- 1/2 cup fresh mint leaves
- 1/4 cup fresh cilantro sprigs
- 1 cup bean sprouts
- 1/2 English cucumber, julienned
- 1 carrot, julienned
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 1/4 cup warm water
- 1/2 teaspoon sriracha, or to taste
- 2 tablespoons chopped roasted peanuts, for garnish
- 1 tablespoon fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare all the spring roll fillings. Cook the rice vermicelli noodles according to package directions, drain, and set aside. If using raw shrimp and pork, cook them thoroughly. Peel and devein the shrimp, then halve them lengthwise. Thinly slice the cooked pork. Wash and julienne the cucumber and carrot. Wash and tear the lettuce leaves into manageable pieces, and pick the mint and cilantro leaves.
⏱️ 20 min - 2
Make the peanut dipping sauce. In a small bowl, whisk together the creamy peanut butter, hoisin sauce, rice vinegar, soy sauce, granulated sugar, minced garlic, and warm water until smooth. If the sauce is too thick, add a little more warm water, 1 teaspoon at a time, until it reaches your desired consistency. Stir in the sriracha, if using. Set aside.
⏱️ 5 min - 3
Set up your rolling station. Have a shallow dish or pie plate filled with warm water ready for soaking the rice paper wrappers. Arrange all your prepared spring roll fillings (noodles, shrimp, pork, lettuce, mint, cilantro, bean sprouts, cucumber, carrot) on a clean work surface within easy reach.
⏱️ 5 min - 4
Soak a rice paper wrapper. Dip one rice paper wrapper into the warm water for about 15 to 20 seconds, or until it is pliable but not overly soft or sticky. Lay the softened wrapper flat on your clean work surface.
⏱️ 1 min - 5
Assemble the spring roll. Place a piece of lettuce near the bottom edge of the wrapper. On top of the lettuce, add a small amount of rice vermicelli noodles, a few mint leaves, cilantro sprigs, bean sprouts, julienned cucumber, and carrot. Arrange 2-3 shrimp halves and a few slices of pork just above the lettuce and other fillings, making sure the shrimp's pink side is visible through the wrapper.
⏱️ 2 min - 6
Fold and roll the spring roll. Fold the bottom edge of the wrapper tightly over the fillings. Then, fold in the left and right sides of the wrapper. Continue to roll the wrapper tightly from the bottom upwards, creating a snug, cylindrical spring roll. Repeat with the remaining wrappers and fillings.
⏱️ 15 min - 7
Serve immediately. Arrange the fresh spring rolls on a platter. Garnish the peanut dipping sauce with chopped roasted peanuts and fresh cilantro. Serve the spring rolls with the dipping sauce on the side.
⏱️ 2 min