Fresh Vietnamese Spring Rolls

Name: Fresh Vietnamese Spring Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Vietnamese
Ingredients: 18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen); 3 ounces thin rice vermicelli (maifun); 1 large carrot (peeled and cut into thin matchsticks); 1 to 1 1/2 Persian cucumber (cut into matchsticks (see note 1)); a large red bell pepper (cut into matchsticks); 1/2 cup loosely packed mint leaves; 12 pieces of butter lettuce (bottom tough stems removed (see note 2)); 12 large 22cm circular rice paper sheets; warm water for rolling spring rolls; 1/2 cup creamy peanut butter; 1/2 cup filtered water; 2 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 1/2 to 2 tablespoons maple syrup (can sub with brown sugar (see note 4)); 1 teaspoon toasted sesame oil; 1/3 cup warm water; 3 tablespoons sugar; 2 tablespoons fish sauce (can add more to taste); 1 tablespoon lime juice; 1 Thai chilli (sliced); a clove of garlic (minced)

Instructions

Prep:30minCook:20min

These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Below, I have listed dipping sauce options. Traditionally, the spring rolls are served with nước chấm, a fish sauce-based dipping sauce. I've found that they taste good with peanut sauce too. The spring rolls are best consumed the day they are made.

Updated at: Fri, 11 Apr 2025 04:06:47 GMT