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Fresh Vietnamese Spring Roll Recipe

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 250
Enjoy these fresh and healthy Vietnamese spring rolls filled with vibrant vegetables, shrimp or tofu, and herbs, served with a tangy dipping sauce.

Ingredients

Wrapper

  • 10-12 pieces spring roll wrappers (8 1/2 inch in diameter)

Protein

  • 12 oz shrimp (cooked, peeled) or baked tofu (cut into 1/2 inch strips)

Noodles

  • 4 ounces vermicelli noodles (cooked according to directions)

Vegetables

  • 1-2 pieces Turkish cucumber (cut into strips)
  • 1 piece daikon radish (cut into strips (or use red radishes))
  • 1 piece bell pepper (cut into strips)
  • 1 cup purple cabbage or matchstick carrots

Herbs and Others

  • 1 avocado sliced avocado
  • 1/4 cup mint leaves
  • 1/4 cup thai basil leaves

Dipping Sauce

  • 3 tbsp water
  • 1 tbsp sugar
  • 1 tbsp fresh lime or lemon juice
  • 1 tbsp fish sauce or vegan fish sauce (slices of bird’s eye / Thai chilies)

Instructions 

  • Prepare all filling ingredients and have them ready to roll.
  • Fill a large bowl with lukewarm water. Submerge one rice paper until tender, about 10 seconds.
  • Place the softened rice paper on a damp towel, add veggies, noodles, shrimp or tofu, and herbs. Roll tightly and set seam side down. Repeat with remaining rice papers.
  • Serve with Sweet chili Sauce or Vietnamese Nuoc Cham.
  • To make Nuoc Cham, stir all sauce ingredients in a small bowl.

Notes

Keep the rolls moist by covering with a damp cloth until serving.
Calories: 250kcal
Cost: $15
Course: Appetizer
Cuisine: Vietnamese
Keyword: Spring Rolls