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Home / Courses / Appetizer & Snack / Vietnamese Style Spring Rolls

Vietnamese Style Spring Rolls

By: 👩‍🦳 Linda · Published: 🖨 January 12, 2011 · Updated: 💻October 3, 2017 · 🗨 31 Comments

Recipe ▼

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year.

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year. | Food to gladden the heart at RotiNRice.com

I spent a wonderful day out and about town with my house guest yesterday. For lunch we stopped by our regular Vietnamese restaurant for a steaming bowl of pho (Vietnamese rice noodle soup). The noodles were delicious and they came in huge bowls. Instead of busting our diet in a day, we decided to save the spring rolls for the next day by making them ourselves at home. Vietnamese Style Spring Rolls are relatively easy to make and are perfect for a light and healthy lunch. With a Vietnamese grocery store conveniently located just down the street from the restaurant, we drove there after lunch to pick up the necessary ingredients.

As I did not make a shopping list, I forgot two things that I normally put in my version of these spring rolls. I forgot the mint leaves which I had to leave out altogether and the cucumber which I substituted with blanched zucchinis. Though the rice noodles in Vietnamese spring rolls are normally left plain, I prefer to flavor them lightly with salt, pepper, ad sesame oil to make it tasty for kids who usually do not use dips with their rolls. I also left out the fish sauce for the dip but feel free to add some if you prefer.

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year. | Food to gladden the heart at RotiNRice.com

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year. | Food to gladden the heart at RotiNRice.com

Vietnamese Style Spring Rolls

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year.
Course : Appetizer
Cuisine : Vietnamese
Print Recipe Pin Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings : 6
Calories : 324kcal

Ingredients
  

  • 24 medium shrimps (peeled and deveined)
  • 4 oz thin rice noodles (soaked) (113g)
  • Salt and pepper to taste
  • 1 tsp sesame oil
  • 12 rice wrappers (round 8.5-inch diameter)
  • 6 sprigs Thai basil (stems removed)
  • 12 small Romaine lettuce leaves (stem removed)
  • 1 small carrot (julienned)
  • 1 small small cucumber (julienned)

Dipping Sauce

  • ¼ cup garlic chili sauce
  • 2 tbsp lime juice
  • 2 tsp sugar
  • 1 tbsp soy sauce
  • ½ tsp sesame oil

Instructions
 

  • Bring a medium pot of water to boil. Lightly salt the water. Add shrimps and cook for about 2 minutes or until shrimps curl and turn pink. Remove and drain. Add rice noodles and cook for about 3 minutes. Remove and drain. Toss noodles with salt, pepper, and sesame oil.
  • Slice shrimps into half lengthwise but not all the way, leaving the last ½ inch of tail end uncut.
  • This allows shrimp to be splayed so that it is easier for it to be rolled in wrapper.
  • Combine all dipping sauce ingredients in a small bowl.

To assemble spring roll

  • Fill a large shallow bowl with warm water. Dip one rice wrapper into warm water and remove quickly. Lay wrapper on a cutting board. Rice wrapper will soften. Place 3 to 4 basil leaves about 1/3 way from the edge. On top of basil, place one lettuce, 3 to 4 strips julienned carrots and cucumber, a small amount of rice noodles, and another 3 to 4 basil leaves followed by 2 full shrimps.
  • Fold wrapper onto shrimp, roll so that the basil at the bottom is now on top. Fold in sides and finish rolling. Repeat with remaining ingredients.
  • Slice roll diagonally in half and serve with dipping sauce.

Nutrition

Calories: 324kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year. | Food to gladden the heart at RotiNRice.com

These tasty Vietnamese Style Spring Rolls are perfect for lunch in the summer months. They also work beautifully as appetizers any time of the year. | Food to gladden the heart at RotiNRice.com

Enjoy…..and have a wonderful day! 😎


3.4K shares

Categories: 🗂 Appetizer & Snack, Gluten Free, Side Dish, Southeast Asian Tags: 📋 Vietnamese

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Comments

  1. Hyosun Ro says

    January 12, 2011 at 9:12 pm

    The most beautiful spring roll pictures I’ve ever seen! I love spring rolls too and should try to make them more often. They are healthy and easy to make as you said.

    Reply
  2. rebecca says

    January 12, 2011 at 9:48 pm

    oh wow adore fresh spring rolls what a fun thing to make with a friend wish i could have one now!

    Reply
  3. Belinda @zomppa says

    January 12, 2011 at 9:59 pm

    One of my favorite dishes!!

    Reply
  4. kristy says

    January 12, 2011 at 10:12 pm

    Biren, you’re making me hungry! It’s not easy to get those rice skin here. I would love some sweet red sauce on this. Salivating! Yumm..yumm.yumm… Hope you’re having a nice day.
    Cheers, Kristy

    Reply
  5. Zoe says

    January 12, 2011 at 10:47 pm

    I love these spring rolls. I can eat tonnes of them. They are super refreshing for all occasions.

    Reply
  6. Anncoo says

    January 12, 2011 at 10:56 pm

    OW Biren, Thumbs up for these beautiful spring rolls. I love Vietnamese spring rolls too because it is very healthy and yummy.

    Reply
  7. denise @ quickies on the dinner table says

    January 13, 2011 at 12:07 am

    Hi Biren 🙂 I agree with Hyosun – these are some of the prettiest pictures of spring rolls I have ever seen!

    I love how you seasoned the bean threads for the filling – I have eaten Vietnamese spring rolls a few times and do find them bland without the dip. Yours is a really marvellous idea!

    Reply
  8. Cherine says

    January 13, 2011 at 1:28 am

    Your spring rolls are wonderful. Would love to pick one and dip it with the sauce!

    Reply
  9. lequan says

    January 13, 2011 at 1:54 am

    My family makes this all the time. These make a great light, healthy meal or snack. We usually use fish sauce as the dipping sauce or another sauce made of a combination of plum sauce and hoisin sauce, plus a bit of water so the sauce isn’t too thick or sweet. I’ll have to try your sauce next time we have these. Your wraps look gorgeous. Now you’re making me crave Vietnamese wraps.

    Reply
  10. Peggy says

    January 13, 2011 at 4:59 am

    These spring rolls are gorgeous! Definitely love all of the fresh flavors in them!

    Reply
  11. DongXing says

    January 13, 2011 at 6:54 am

    Hi Biren, these spring rolls look so appetising and fresh. We love these spring rolls although my children ate them plain because they do not like the fish sauce. Flavouring the rice noodles first is a great tip!

    Reply
  12. 5 Star Foodie says

    January 13, 2011 at 8:08 am

    Such pretty spring rolls, they sound wonderfully refreshing and delicious!

    Reply
  13. Stella says

    January 13, 2011 at 8:47 am

    Hey Biren! Ooh, and bowl of hot Pho sounds so good right now, but, then again, so these homemade spring rolls. They look delicious! And I love that you put some crunchy cabbage in there. I’ve never actually seen cabbage in a spring roll, but it totally makes sense;-)

    Reply
  14. Stella says

    January 13, 2011 at 8:53 am

    Oops, that’s lettuce. It looked like cabbage (smile)!

    Reply
    • Biren says

      January 13, 2011 at 8:59 am

      That’s ok Stella. I actually forgot to mention that I used Boston bib lettuce instead of Romaine as that was the third item I forgot to buy at the store!

      Reply
  15. Faith says

    January 13, 2011 at 9:36 am

    Such beautiful spring rolls! Your idea of using blanched zucchini to substitute for the cucumber was genius! I’m glad to hear you’re having a great time with your houseguest!

    Reply
  16. Devaki @ weavethousandflavors says

    January 13, 2011 at 3:29 pm

    These are the BEST Biren and what a great splash of summer in this cold that’s gotten old 🙂

    Reply
  17. tigerfish says

    January 13, 2011 at 4:08 pm

    I actually prefer the Chinese springs rolls to these cos the Chinese spring rolls are usually fried! Hee heee…yep, I sound unhealthy. But with the sore throat I am having now, these Vietnamese rolls really sounds good!

    Reply
  18. Magic of Spice says

    January 13, 2011 at 4:27 pm

    These are the most gorgeous spring rolls I have ever seen…and your photos are exquisite! Love this recipe 🙂

    Reply
  19. Mina Joshi says

    January 13, 2011 at 5:23 pm

    Biren

    A belated Happy New Year to you. I love the presentation of the spring rolls.
    An award waits for you at http://www.givemesomespice.com/2011/01/award-and-several-tags.html

    Reply
  20. Katty's Kitchen says

    January 13, 2011 at 5:54 pm

    Gorgeous photos! I love spring rolls–it’s the only way I’ll eat shrimp. Fab post!

    Reply
  21. redkathy says

    January 13, 2011 at 9:57 pm

    Biren, The spring rolls are beautiful! I have never tried a spring roll can you believe that. Lots of Chinese egg rolls but never spring rolls. Looks like I better broad my foodie habits. Thanks for sharing this one. Bookmarked!

    Reply
  22. Kristi Rimkus says

    January 13, 2011 at 11:33 pm

    Hi Biren! I love these light spring rolls and have always wanted to make them myself. Now I can give it a try. As always, I just love your pictures.

    Kristi

    Reply
  23. penny aka jeroxie says

    January 14, 2011 at 1:15 am

    I love the simplicity of the vietnamese roll. 🙂

    Reply
  24. Suchitra says

    January 14, 2011 at 3:42 am

    wow, looks amazing- especially the way you have perfectly wrapped it and presented it -awesome!

    Reply
  25. Blackswan says

    January 14, 2011 at 7:42 am

    Lovely presentation! This is perfect especially when u’ve got guests coming to your place & u’ve no time to prepare a big feast. Excellent!

    Reply
  26. Sharon says

    January 14, 2011 at 7:51 am

    WOW! What gorgeous presentation! You take really great photos too. It looks absolutely superb and delicious! Oh, I would so love to try some right now 😀

    Reply
  27. Nutmeg Nanny says

    January 14, 2011 at 10:29 am

    Wow these look amazing! I’m loving all the flavors combined into one little roll…yum!

    Reply
  28. Lea Ann says

    January 15, 2011 at 3:02 pm

    Beautiful rolls Biren!

    Reply
  29. Jodee Weiland says

    August 18, 2014 at 6:21 pm

    This looks wonderful! I love spring rolls…love the shrimp in this recipe. Thanks for sharing!

    Reply
    • Linda says

      August 19, 2014 at 7:44 am

      You are welcome, Jodee and thank you for stopping by. These rolls are wonderful especially during the warmer months. 🙂

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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