Vietnamese Fresh Spring Rolls Recipe

Vietnamese Fresh Spring Rolls Recipe

Vietnamese Fresh Spring Rolls Recipe

Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Cuisine American
Servings 6
Calories 82 kcal


  • 56 gm Rice Vermicelli
  • 8 Rice Wrappers As Required
  • 8 Shrimp Peeled
  • 2 Lettuce Leaves
  • 3 tbsp Fresh Mint Leaves, Chopped
  • 3 tbsp Fresh Cilantro Leaves
  • 1⅓ tbsp Chopped Fresh Thai Basil


  • ¼ cup water
  • 2 tbsp Lime Juice
  • 2 tbsp White Sugar
  • 4 tsp Fish Sauce
  • 1 clove Garlic
  • ½ tsp Garlic Chili Sauce
  • 3 tbsp Hoisin sauce
  • 1 tsp Chopped Peanuts


  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

For The Sauces:

  • Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.
  • Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.

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