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.
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.
Key move
Dip each rice-paper sheet in warm water for only a few seconds, then let it finish softening on the board before filling; if it sits too long in the bowl, it turns fragile and tears when you roll.
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The Setup
- Pie Plate9-inch
- Cutting Board
The Mise en Place
5 of 8Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/2)
Other (0/5)
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.
Chef's Notes
Soak rice paper wrappers for only 15-20 seconds until pliable, not mushy. Work quickly!
Don't overfill the wrappers. Leave space at the edges to allow for a neat, tight roll.
Serve with peanut dipping sauce or a nuoc cham-style fish sauce vinaigrette.
Prep all fillings (cook protein, chop veggies) ahead. Assemble just before serving to prevent wrappers from drying out.
The Method
PREPARE
Prep aheadCook vermicelli noodles according to package directions. Drain and set aside.
Vermicelli noodles are cooked and drained.
ARRANGE
Prep aheadSet up your filling station: cooked shrimp (½ lb), vermicelli noodles, mint, cilantro, lettuce (4 leaves), cucumber (½ cucumber), and carrots (½ cups).
All filling ingredients are prepped and arranged within reach.
FILL
Fill a shallow dish or pie plate with warm water.
Shallow dish or pie plate is filled with warm water.
DIP
Time-sensitiveDip 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 wrapper is pliable and translucent.
PLACE
Lay the softened rice paper wrapper on a clean, flat surface.
Softened rice paper wrapper is laid flat on a clean 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.
Fillings are evenly layered in the center of the rice paper wrapper.
FOLD
Fold the sides of the wrapper inward, then tightly roll from the bottom up, like a burrito.
Spring roll is tightly rolled with sides tucked in.
REPEAT
Repeat with the remaining wrappers and fillings.
All spring rolls are assembled.
SERVE
Serve immediately with your favorite dipping sauce (peanut sauce, hoisin sauce, or nuoc cham).
Spring rolls are plated and ready to be served with dipping sauce.
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