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Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

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Paula

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot 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 the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
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Reviews

Kats11
2358
2/6/2004

I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "authentic" here are some suggestions: along with the shrimp, add some boiled pork that's thinly sliced. As well as some sprouts, shredded carrot and a long thinly sliced piece of cucumber. And for an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly MAKES the dish! Hope this was helpful!

MANDT2
504
1/25/2004

This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the basil and mint. I added grated fresh carrots to the rolls for extra color and flavor. One of the tips I learned in the cooking class was to layer the ingredients for color and a good presentation. On the bottom end of the softened wrapper, place a leaf of lettuce, cut into two pieces, so that it lies flat. Top with shredded carrots, then rice noodles, then cilantro leaves. Just above this stack of ingredients, lay the split shrimp in a line. By doing this, the shrimp will be visible through the transparent wrapper, when the rolls are served. Diagonally slice off the uneven ends of the roll, and make a diagonal cut through the roll, dividing it into two pieces. By doing this, the beautiful green, orange, and white fillings are displayed. I served my rolls with a peanut dipping sauce. It was very, very good! The next day, I mixed the leftover rice noodles with fish sauce, shredded carrots, cooked shrimp, cilantro, peanut sauce, and chopped lettuce for a tasty and easy cold main dish.

CAKEBAKER61
393
12/4/2003

These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill. The wrap will continue to soften. By the time you are finished adding the ingredients, it will be ready to roll. If you don't have ALL the ingredients called for in this recipe, please don't let that stop you from using what you do have and enjoying every bite.