Description
These Vietnamese Fresh Spring Rolls are a light, refreshing appetizer made with rice vermicelli noodles, fresh herbs, shrimp, and crisp lettuce wrapped in delicate rice paper. Served with two flavorful dipping sauces—a tangy fish sauce blend and a sweet hoisin peanut sauce—they offer a delightful balance of textures and flavors. Perfect for parties or light meals, they can be prepared ahead of time, making them both convenient and crowd-pleasing.
Ingredients
Spring Rolls:
- 2 ounces rice vermicelli noodles
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp, peeled, deveined, and cut in half
- 2 leaves lettuce, chopped
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 1 ⅓ tablespoons chopped fresh Thai basil
Sauces:
- ¼ cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons white sugar
- 4 teaspoons fish sauce
- 1 clove garlic, minced
- ½ teaspoon chili garlic sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
Instructions
- Prepare Ingredients: Gather all ingredients and ensure shrimp are cooked, peeled, deveined, and halved. Chop the fresh herbs and lettuce.
- Cook Noodles: Bring a large pot of lightly salted water to a rolling boil. Add rice vermicelli noodles and cook uncovered, stirring occasionally, for 3 to 5 minutes until tender yet firm. Drain and set noodles aside to cool.
- Soften Rice Wrappers: Fill a large bowl with warm water. Dip one rice wrapper into the water for 1 second to soften it without making it too soggy.
- Assemble Spring Rolls: Lay the softened wrapper flat on a clean surface. Place 2 shrimp halves, a portion of cooled noodles, chopped lettuce, mint, cilantro, and Thai basil in a line across the middle of the wrapper, leaving about 2 inches of space uncovered on each side.
- Roll the Spring Rolls: Fold the two opposing uncovered sides of the wrapper inward over the filling, then tightly roll one of the other edges to enclose the ingredients completely. Repeat with remaining wrappers and fillings.
- Make Fish Sauce Dip: In a small bowl, combine water, fresh lime juice, white sugar, fish sauce, minced garlic, and chili garlic sauce. Stir until sugar dissolves and set aside.
- Make Hoisin Peanut Sauce: In another small bowl, mix hoisin sauce with finely chopped peanuts and set aside.
- Serve: Plate the fresh spring rolls alongside both dipping sauces and enjoy immediately or cover and refrigerate for later serving.
Notes
- Be careful not to soak the rice wrappers too long or they will tear when rolling.
- You can substitute cooked chicken or tofu for shrimp if desired.
- The fresh herbs provide essential flavor, so do not skip or substitute with dried herbs.
- To prepare ahead, wrap each roll individually in plastic wrap and refrigerate; assemble sauces just before serving.
- Fish sauce, rice vermicelli noodles, and rice wrappers are widely available at Asian markets and many grocery stores.
- Prep Time: 45 mins
- Cook Time: 5 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
