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A plate of fresh Vietnamese Spring Rolls with herbs and dipping sauce

Fresh Vietnamese Spring Rolls

Bright, fresh, and impossibly light, these Vietnamese spring rolls come together quickly and are endlessly customizable, perfect for weeknights or entertaining.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Vietnamese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Spring Rolls
  • 8 pieces rice paper wrappers Choose fresh, round wrappers that are thin but not brittle.
  • 8 large shrimp, cooked and halved lengthwise Use large shrimp for visual appeal and easy eating; can substitute with marinated tofu.
  • 1 cup cooked vermicelli noodles Rinse in cold water after cooking to stop cooking process.
  • 1 cup shredded lettuce
  • 1/2 cup grated carrots
  • 1/2 cup fresh mint leaves Keep fresh until assembly.
  • 1/2 cup fresh cilantro leaves Keep fresh until assembly.
  • 1/4 cup Thai basil leaves Keep fresh until assembly.
  • 1/4 cup chopped peanuts Optional garnish.
For the Dipping Sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce Use GF soy sauce for gluten-free.
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 clove garlic, minced
  • 1 small chili, minced Optional for spice.

Method
 

Preparation
  1. Prepare all your ingredients and have them ready on a clean surface.
  2. Soften a rice paper wrapper by dipping it into warm water for about 15–20 seconds until it becomes pliable.
  3. Lay the softened wrapper on a damp kitchen towel or cutting board with its rough side up.
  4. Arrange the fillings in the center of the wrapper in a compact manner.
  5. Fold the sides of the wrapper over the filling, then roll tightly from bottom to top.
  6. Repeat with the remaining ingredients.
Dipping Sauce Preparation
  1. Prepare the dipping sauce by whisking hoisin, peanut butter, soy sauce, lime juice, fish sauce, sugar, minced garlic, and chili until smooth.
  2. Adjust consistency with warm water if needed.
Serving
  1. Serve the spring rolls with the dipping sauce on the side. Arrange on a plate and garnish with chopped peanuts.
  2. Cut rolls diagonally to showcase the shrimp, if desired.

Notes

Chill shrimp and herbs until the last minute to keep the rolls crisp. Store rolls in an airtight container lined with a damp paper towel for up to 24 hours.