Fresh Spring Rolls

Dive into the refreshing world of Vietnamese cuisine with these vibrant spring rolls, a perfect blend of fresh herbs, delicate noodles, and savory fillings.

Total: 30 minDifficulty: EasyYield: 8 servings

FusionSeafoodDinner

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Fresh Spring Rolls

Dive into the refreshing world of Vietnamese cuisine with these vibrant spring rolls, a perfect blend of fresh herbs, delicate noodles, and savory fillings.

Total: 30 minDifficulty: EasyYield: 8 servings

FusionSeafoodDinner

Full recipe Frame mode

The Key Move

Hydrate the rice paper wrappers correctly for a pliable, translucent roll.

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The Setup

Pie Plate
9-inch
Cutting Board

The Mise en Place

5 of 8

Your prep station before cooking begins

Units

The Protein (0/1)

½ lbcooked shrimp(Peeled and deveined)

The Pantry (0/2)

8 wrappersrice paper wrappers

2 ozvermicelli rice noodles(Cooked according to package directions)

Other (0/5)

¼ cupsfresh mint(Roughly chopped)

¼ cupsfresh cilantro(Roughly chopped)

Rice paper is tearing.

You're soaking it for too long. Reduce the soaking time by a second or two.

Rice paper is too sticky.

Make sure your work surface is clean and slightly damp. Avoid overcrowding the filling.

The Method

PREPARE

Prep ahead

Cook vermicelli noodles according to package directions. Drain and set aside.

ARRANGE

Prep ahead

Set up your filling station: cooked shrimp (½ lb), vermicelli noodles, mint, cilantro, lettuce (4 leaves), cucumber (½ cucumber), and carrots (½ cups).

FILL

Fill a shallow dish or pie plate with warm water.

DIP

Time-sensitive

Dip one rice paper wrapper into the warm water for a few seconds, until it becomes pliable but not too soft. About 5-10 seconds.

Rice paper is translucent and flexible.

PLACE

Lay the softened rice paper wrapper on a clean, flat surface.

LAYER

Layer a lettuce (4 leaves) leaf, a few shrimp halves (cut side up), a small amount of vermicelli noodles, mint, cilantro, cucumber (½ cucumber), and carrots (½ cups) in the center of the wrapper.