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Vietnamese Spring Rolls

Cool, refreshing and healthy! Vietnamese Spring Rolls are easier to make than you think. Choose between ginger-soy sauce or hoisin-peanut sauces dip or both! 

Vietnamese Spring Rolls served with a vinegar-soy sauce dip

I have been dying to try to make these Vietnamese Spring Rolls for a long time. However, I was a bit skeptic because they seem difficult to make especially with the delicate-looking rice paper wrapper to work with. But I was totally wrong. They were not that hard to do after all.

The first time I had these was in this quaint Vietnamese restaurant next to the building where I used to work. That was some years ago, but even now I cannot forget how cool and refreshing they tasted and how healthy I felt just after eating them probably because of all that fresh herbs and vegetable:-).  So when I chance upon some rice paper wrappers at my local grocery store, I knew I just have to try making them myself.

Vietnamese Spring Rolls cut into halves

Vietnamese Spring Rolls vs. Filipino Spring Rolls

Vietnam and the Philippines are not that far from each other but Vietnamese and Filipino spring rolls are a world apart. Here are some of their characteristics that make each a special dish  :
Ingredients
-Vietnamese spring roll contains various vegetables but is notable for its rice noodles and shrimps. Ingredients are, traditionally, julienned-cut.
-Filipino spring rolls, on the other hand, contain meat, usually pork, alongside the vegetables. The meat and vegetables are minced.
Preparation and Cooking
-Vietnamese spring roll: Raw julienned vegetables, alongside the cooked rice noodles and shrimps, are assembled, wrapped and served as is.
-Filipino spring roll: Ingredients are assembled and wrapped raw, then fried.
Wrapper
-Vietnamese spring roll uses a thin and transparent rice paper wrapper which is soaked in warm water to soften.
-Filipino spring roll uses a flour wrapper. This is used in other Filipino delicacies like turon. 

Simple Vietnamese Spring Rolls Recipe

How to wrap and roll?

Some people just chop and mix all ingredients together and place some filling on the wrapper then roll it any way they like. But I think it would look nicer to make it a bit orderly.

  1. First is, pour some warm water in a shallow bowl or deep plate. How big? It should be big enough the whole wrapper can be soaked in it. You could also use 2 wrappers per roll since I did mine with only one, some of them broke after wrapping.
  2. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly-like.
  3. Lay the soaked rice paper wrapper flat on a plate.
  4. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper, layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. The trick is not to put too much filling so it will not be too difficult to roll.
  5. Then tuck the ends inside and roll as tight as you can. That is it!

I usually just make a simple (and healthier) dip made of vinegar, soy sauce, ginger, and garlic. But my sister-in-law also gave me this Hoisin-Peanut dipping sauce to try just by mixing all below ingredients.:

  • 1/4 cup Hoisin sauce
  • 2 Tbsp peanut butter
  • 1 tsp rice vinegar
  • 1/2 tsp sesame oil

I will have to try this one next time.

Vietnamese Spring Rolls Recipe

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Simple Vietnamese Spring Rolls Recipe
4.5 from 2 votes

Vietnamese Spring Rolls

Cool, refreshing and healthy! Vietnamese Spring Rolls are easier to make than you think Choose between ginger-soy sauce or hoisin-peanut sauces dip or both!
Print Rate
Course: Main Course,Side Dish
Cuisine: Asian,Vietnamese
Servings: 10 rolls
Calories: 60kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

INGREDIENTS

SPRING ROLLS

  • 10 pieces rice paper wrapper
  • 10 pieces prawns - - shelled and deveined
  • 1/2 cucumber - - cut into thin, julienned
  • 1 carrot - - cut into thin, julienned
  • 1.7 ounces vermicelli noodles - or rice noodles
  • 1 bunch of mint - or cilantro/ parsley or basil (or all)
  • 10-12 lettuce - or any salad leaves - cut into smaller pieces

VINEGAR-SOY SAUCE DIP

INSTRUCTIONS

  • Start with preparing vermicelli or rice noodles by cooking in boiling water as per package instructions.
  • Cook shrimps in a pan or skillet by adding 1/2 cup of water, you may add 1 tsp of salt to add a bit of taste. Cover the pan and let it simmer until all shrimps turn pink. Cut each shrimp in half, lengthwise.
  • Wrap and roll. Pour some warm water in a shallow bowl or deep plate. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly-like. Lay the soak rice paper wrapper flat on a plate. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper, layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. Then tuck the ends inside and roll as tight as you can.
  • To make the sauce, just mix all ingredients until sugar is dissolved.
Nutrition Facts
Vietnamese Spring Rolls
Amount Per Serving
Calories 60
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 5mg 2%
Sodium 239mg 10%
Potassium 104mg 3%
Total Carbohydrates 11g 4%
Dietary Fiber 0g 0%
Sugars 1g
Protein 2g 4%
Vitamin A 56.1%
Vitamin C 6.4%
Calcium 1.9%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

This recipe was originally published in November 2014. Updated in October 2019 to include new photos and a little adjustment in the recipe itself.

Cool, refreshing and healthy! Vietnamese Spring Rolls are easier to make than you think. Choose between ginger-soy sauce or hoisin-peanut sauces dip or both! | www.foxyfolksy.com #recipe #vietnamesefood #asianfood #foxyfolksy #springrolls #healthy

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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