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Vietnamese Spring Rolls With Dipping Sauce

Vietnamese Spring Rolls With Dipping Sauce

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These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1170 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  2. Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  3. Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
  4. To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
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Reviews

Milly Suazo
34
8/2/2012

These were very good!! I added thin sliced grilled pork meat because that's my favorite combination, but of course you can just put shrimp by itself. the dipping sauce is not quite the same as the one in my favorite Vietnamese restaurant, but it is good. My advice is to adjust the herbs to your preference, don't use something you don't like because their flavor will come up quite clear in your palate (not subtle like when they are cooked into something).

jprater
15
8/26/2012

Awesome!!! My husband and are no cooks but these turned out to taste like restaurant quality!! We used boiled shrimp from the store and added bean sprouts as well. We also used regular basil (I could not find Thai basil at the store). The video was very helpful as well.

CookMary
8
11/12/2012

I served this to friends and we all loved it. So much that the last one got eaten at 8am for breakfast as we were going away and couldnt stand the thought of wasting it! I subbed oyster sauce for fish sauce, and scallops for shrimp, that's what I had on hand. YUM. Also made it again with matchstick carrots and diced red pepper instead of the shrimp, very good. Very versatile recipe.