How to make Fresh Spring Rolls
By Isabella Quinn
Prep
40 min
Cook
5 min
Total
45 min
Servings
15
Level
Easy
Large 21-25 count shrimp are what I buy for these fresh Vietnamese spring rolls, since each one makes a neat pink layer through the rice paper once it’s halved. The rolls have cool vegetables and soft rice noodles, with two dipping sauce options for a light summer meal.
I boil the shrimp, cool it straight away in ice water, then split each piece lengthwise, and place the cut side up inside the wrapper, where it shows through once the roll is finished. I like seeing the shrimp lined up on the outside.
The noodles need to be tender without turning mushy, and I rinse them in cold water once they’re softened to stop further cooking. Use a clean cutting board that's lightly wet, not soaked. I start rolling from the lettuce side and finish over the shrimp after tucking in both sides.
For the Vietnamese sauce, I stir in a small bowl until the sugar dissolves. On rushed days, I shake sesame ginger dressing and peanut butter together in a tightly closed mason jar. I put the finished rolls on a platter under a damp kitchen towel, then cut them diagonally for serving.
Why you'll love this recipe
- Large shrimp show through the wrapper in a clean pink row, and 21-25 count pieces are easy to halve.
- Butter lettuce gives the filling a soft layer that holds the noodles in place while you roll.
- Carrots and cucumber bring crunch without another cooking step for the filling.
- The same rolls work with a traditional Vietnamese dipping sauce or a quick peanut sauce made from two ingredients.
- Fifteen rice paper sheets turn one pound of shrimp into a platter sized for a summer lunch or dinner.
- Cilantro sprigs can be swapped for either fresh chives or mint leaves when that’s what you have.
Ingredients
- •1 lb large shrimp (21-25 count, peeled and deveined, keep shells for boiling)
- •3 oz vermicelli rice noodles
- •½ head butter lettuce (15 leaves)
- •2 carrots (peeled and julienned)
- •½ English cucumber (julienned, or use 3 small cucumbers)
- •1 cup cilantro sprigs
- •15 round rice paper sheets (8.5-inch diameter)
- •⅓ cup water (preferably filtered)
- •¼ cup fish sauce (Three Crabs brand)
- •¼ cup granulated sugar (or to taste)
- •2 Tbsp lime juice (freshly squeezed from 1 lime)
- •2 tsp rice wine vinegar
- •2 tsp chili garlic sauce (or to taste, add more for a spicier sauce)
- •1 large garlic clove (grated or finely minced, or use 2 small cloves)
- •2 tsp sesame oil
- •1 Tbsp shredded carrot
- •1 cup sesame ginger dressing (Newman's Own brand)
- •2 Tbsp creamy peanut butter (heaping)
Instructions
- 1
Boil the shrimp according to the 3-minute boiled shrimp method, then immediately cool it in ice water.
- 2
Drain the cooled shrimp and cut each piece in half lengthwise.
- 3
Cook the noodles according to the package directions until softened, taking care not to overcook them.
- 4
Drain the noodles in a colander, rinse them with cold water, and let them drain until assembly.
- 5
For the saucepan method, bring water to a boil, add the noodles, turn off the heat, and let them sit in the hot water for 5-7 minutes.
- 6
Julienne the cucumber and carrots, remove the stiff stems from the lettuce leaves, and coarsely chop the cilantro.
- 7
Fill a shallow round bowl wider than the wrappers with very warm or hot water.
- 8
Submerge one rice paper wrapper for about 10-15 seconds, or until softened, then place it on a clean, lightly wet cutting board.
- 9
Layer lettuce, a generous pinch of noodles, carrots, cucumber, and cilantro sprigs on one half of the wrapper.
- 10
Arrange the halved shrimp on the second half with the cut side facing up.
- 11
Roll from the lettuce side, tuck in the sides, then roll over the shrimp to finish with the shrimp visible through the wrapper.
- 12
Transfer the finished rolls to a serving platter and cover them with a damp kitchen towel.
- 13
Cut the rolls in half diagonally to serve.
- 14
Combine the Vietnamese dipping sauce ingredients in a small mixing bowl, stirring until the sugar dissolves and adjusting the sugar and sesame oil to taste.
- 15
Combine the sesame ginger dressing and peanut butter in a mason jar, cover tightly, and shake until smooth and well combined.
FAQ
Nutrition (per serving)
Calories
103
Protein
6g
Fat
1g
Carbs
17g
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