Vietnamese Fresh Spring Rolls
Light rice paper rolls packed with shrimp, noodles, herbs, lettuce, cucumber, and a creamy peanut dipping sauce.
Prep
30 minutes
Cook
5 minutes
Level
Medium
Serves
4
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Instructions
- 1
Cook rice vermicelli, rinse it under cool water, and drain well.
- 2
Slice shrimp, cucumber, and carrots into thin pieces.
- 3
Dip one rice paper wrapper in warm water until pliable.
- 4
Layer lettuce, noodles, vegetables, herbs, and shrimp in the center.
- 5
Roll tightly and serve with peanut butter and hoisin sauce whisked together.
Tips
Do not soak rice paper too long; it keeps softening as you fill it.
Place shrimp near the outside layer for the prettiest rolls.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Wrap rolls individually in lettuce or parchment and refrigerate for up to 1 day.
- Store dipping sauce separately in a small container.
Substitutions
- Use tofu, chicken, or avocado instead of shrimp.
- Use basil or Thai basil if mint is unavailable.
What to Serve With
- Serve with peanut sauce and lime wedges.
- Add a bowl of pho-style broth for a bigger meal.
Common Mistakes
- Do not stack finished rolls directly on each other because they can stick.
- Do not fill all the way to the edges or the rolls will split.
Recipe FAQ
Can I make spring rolls ahead?
They are best fresh, but you can cover them with a damp towel for a few hours.
Why are my wrappers tearing?
They may be oversoaked or overfilled. Dip briefly and use a smaller amount of filling.
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