Homemade fresh Vietnamese Spring Rolls are easy to make and perfect for summer gatherings or a light dinner tonight.
You’ll love the sauce options including a traditional Vietnamese dipping sauce and a 2-ingredient peanut sauce that we also use for Shrimp Lettuce Wraps. Watch the video tutorial and see how easy it is to make Fresh Spring Rolls.
Ingredients
For Spring Rolls
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
For Dipping Sauce1/3 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
Method
Making Spring Rolls
* 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.
* 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.
* Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,
* 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.
* Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.
* Add shrimp on the second half, placing the shrimp cut-side up.
* Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.
* 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.
For Vietnamese Dipping Sauce* In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste.
To make Peanut Dipping Sauce
* In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.