Here’s a fresh and classic Vietnamese Spring Rolls recipe—light, healthy, and full of flavor:
Ingredients (Makes 8 rolls)
For the Rolls:
- 8 rice paper wrappers
- ½ cup cooked shrimp, sliced in half lengthwise (or cooked chicken/tofu)
- ½ cup rice vermicelli noodles, cooked and cooled
- 1 cup lettuce leaves, torn
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves (optional)
- 1 small carrot, julienned
- ½ cucumber, julienned
For the Dipping Sauce (Nuoc Cham style):
- 3 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 small garlic clove, minced
- 1 small chili, finely chopped (optional)
- 2 tbsp water
Instructions
1. Prepare Ingredients
- Cook vermicelli according to package instructions, drain, and cool.
- Prepare vegetables and herbs, keeping them fresh and dry.
- Slice shrimp or protein into thin, manageable pieces.
2. Soften the Rice Paper
- Fill a large shallow dish with warm water.
- Dip one rice paper wrapper for 5–10 seconds until pliable (it will continue softening on a plate).
3. Assemble the Rolls
- Place softened wrapper on a clean surface.
- Lay lettuce leaf near the bottom, then add vermicelli, shrimp, carrot, cucumber, and herbs.
- Fold bottom over the filling, fold sides inward, then roll tightly toward the top.
- Repeat with remaining wrappers and ingredients.
4. Make the Dipping Sauce
- In a small bowl, combine fish sauce, lime juice, sugar, garlic, chili, and water. Stir until sugar dissolves.
5. Serve
- Serve rolls fresh with dipping sauce on the side.
- Best eaten immediately, but can be stored covered in the fridge for a few hours.
These are refreshing, light, and perfect as an appetizer or meal.
I can also give a fried version called Vietnamese Egg Rolls (Chả Giò) that’s crunchy on the outside but still packed with similar fresh flavors inside. Do you want that version too?
