Vietnamese Spring Roll

 

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Fresh Spring Rolls Recipe with Best Dipping Sauce

4.96 from 61 votes

Prep Time: 40 minutes

 

Cook Time: 5 minutes

 

Total Time: 45 minutes

These homemade fresh Vietnamese Spring Rolls are easy to make and perfect for a light summer lunch or dinner. You’ll love the Spring Roll dipping sauces.

Author: Natasha Kravchuk

Skill Level: Easy

Cost to Make: $18-$22

Keyword: fresh spring rolls, vietnamese spring rolls

Cuisine: Vietnamese

Course: Appetizer, Main Course

Calories: 103

Servings: 15 spring rolls

Ingredients

Fresh Spring Roll Ingredients:

• 1 lb Large Shrimp, 21-25 count, peeled and deveined (keep the shells to boil shrimp)
• 3 oz Vermicelli Rice Noodles
• 1/2 Butter Lettuce, 15 leaves
• 2 Carrots, peeled and julienned
• 1/2 English Cucumber julienned, or 3 small cucumbers
• 1 cup Cilantro sprigs
• 15 Round Rice Paper Sheets, 8.5” diameter
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Vietnamese Spring Roll Dipping Sauce:

• 1/3 cup water, preferably filtered
• 1/4 cup fish sauce, three crabs brand
• 1/4 cup granulated sugar, or to taste
• 2 Tbsp lime juice, freshly squeezed from 1 lime
• 2 tsp rice wine vinegar
• 2 tsp chili garlic sauce, or to taste (more will make it spicier)
• 1 large garlic clove, grated of finely minced (or 2 small cloves)
• 2 tsp sesame oil
• 1 tbsp shredded carrot

Peanut Dipping Sauce:

• 1 cup sesame ginger dressing, Newmans Own brand
• 2 heaping Tbsp peanut butter

Instructions

How to Make Spring Rolls:

1. Boil Shrimp according to our boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.

2. Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.

3. Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,

4. Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened(depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.

5. Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.

6. Add shrimp on the second half, placing the shrimp cut-side up.

7. Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.

8. To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.

How to Make Vietnamese Dipping Sauce:

1. In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste. 

How to Make Peanut Dipping Sauce:

1. In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.