Description
Fresh Vietnamese Spring Rolls are a light and healthy appetizer featuring tender shrimp, crisp vegetables, fresh herbs, and delicate rice vermicelli wrapped in translucent rice paper sheets. Served with a creamy peanut dipping sauce or a tangy nước chấm, these spring rolls are a perfect blend of textures and flavors that make an elegant and refreshing dish for any occasion.
Ingredients
Shrimp and Noodles
- 18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen)
- 3 ounces thin rice vermicelli (maifun)
Vegetables and Herbs
- 1 large carrot (peeled and cut into thin matchsticks)
- 1 to 1 1/2 Persian cucumber (cut into matchsticks)
- 1 large red bell pepper (cut into matchsticks)
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce (bottom tough stems removed)
Wraps
- 12 large 22cm circular rice paper sheets
- Warm water for rolling spring rolls
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 to 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)
- 1 teaspoon toasted sesame oil
Nước Chấm (Vietnamese Dipping Sauce)
- 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)
- 1 clove garlic (minced)
Instructions
- Prepare the Dipping Sauce: Choose either the peanut dipping sauce or nước chấm. For the peanut sauce, mix peanut butter, rice vinegar, soy sauce, maple syrup, toasted sesame oil, and start with 1/4 cup of water, adding more until desired consistency is reached. For nước chấm, dissolve sugar in warm water, then add fish sauce, lime juice, sliced Thai chili, and minced garlic. Taste and adjust seasonings accordingly. Prepare sauce ahead of time to allow flavors to develop.
- Cook the Shrimp: Bring a medium saucepan of water to a boil. Add shrimp and boil for 2 minutes until opaque. Drain and let cool for 5 minutes. Peel off shells. Lay each shrimp flat on a board, press down gently, then slice in half horizontally with a knife parallel to the cutting board.
- Prepare the Noodles: Bring a large pot of water to boil and then turn off the heat. Submerge rice vermicelli in hot water for 5–8 minutes or as per package instructions until softened. Drain and rinse under cold water. Cut noodles with kitchen scissors several times to shorten them for easier eating.
- Set Up Spring Roll Station: Fill a large bowl with lukewarm water for dipping rice paper sheets. Transfer prepared vegetables, herbs, shrimp, and noodles into separate bowls and arrange on your workspace. Moisten a chopping board by wetting your hand and brushing water over it or covering with a damp paper towel to prevent sticking.
- Roll the Spring Rolls: Quickly dip a rice paper sheet into lukewarm water to soften (a few seconds). Lay the softened sheet on the damp board. Place a piece of butter lettuce near the bottom edge followed by small amounts of noodles, carrot, cucumber, red bell pepper, and mint leaves. Arrange 3 shrimp halves about 1 1/2 to 2 inches below the top edge with the orange side facing down. Fold the bottom edge over the filling, then fold in left and right sides, and roll tightly to enclose the filling. Repeat with remaining ingredients, re-moistening the board if dry.
- Serve: Serve the spring rolls fresh with the prepared dipping sauce.
Notes
- When cutting the cucumber and vegetables into matchsticks, aim for uniform thickness to ensure even rolling and bite size pieces.
- Remove tough stems from butter lettuce to make rolling easier and more pleasant to eat.
- Adjust water quantity in the peanut sauce gradually to reach a creamy dipping consistency without thinning it too much.
- If you prefer a sweeter peanut sauce, substitute maple syrup with brown sugar as desired.
- Use warm water to dissolve sugar in the nước chấm sauce for better integration of flavors.
- Boiling shrimp briefly ensures they remain tender and do not overcook, maintaining a delicate texture.
- Cutting noodles into shorter lengths makes them easier to handle in the wraps and provides a better eating experience.
- You can store prepared spring rolls wrapped in damp paper towels and covered with plastic wrap in the refrigerator for a few hours but best eaten fresh.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Vietnamese
