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Vietnamese Rice Paper Rolls (Spring Rolls) Recipe

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4.3 from 88 reviews

Vietnamese Rice Paper Rolls, also known as Spring Rolls, are fresh and light appetizers featuring soft rice paper filled with cooked prawns, vermicelli noodles, fresh vegetables, and aromatic herbs. Served with a flavorful peanut dipping sauce and traditional Nuoc Cham chili sauce, these rolls are easy to prepare and perfect for a healthy snack or starter.

  • Total Time: 20 minutes
  • Yield: 3 servings

Ingredients

For the Rolls

  • 10 sheets of 22cm (8.5″) round rice paper
  • 15 medium-sized cooked prawns/shrimp
  • 50 g (1.5 oz) dried vermicelli noodles
  • 1 cucumber, finely sliced into thin strips (optional)
  • 1/2 carrot, finely sliced into thin strips (optional)
  • 20 basil or mint leaves
  • Soft leaf lettuce leaves

For the Peanut Dipping Sauce

  • 2–3 tbsp peanut butter
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 clove garlic, minced
  • 1 tbsp white vinegar or lime juice
  • 100 ml milk

Instructions

  1. Cook and prepare prawns: Boil the shrimp in boiling water until cooked through. Drain and let them cool. Peel the shrimp and cut each crosswise into 2 slices. Set aside.
  2. Soak vermicelli noodles: Place the dried vermicelli noodles in hot water for 2 minutes until softened, then drain and set aside.
  3. Prepare vegetables: Wash the cucumber and carrot thoroughly and slice them into fine thin strips.
  4. Prepare rice paper for rolling: Pour warm water into a large plate or container that’s larger than the rice paper sheets.
  5. Soften rice paper: Soak one rice paper sheet at a time in the warm water for about 2 seconds and immediately remove when softened to avoid tearing.
  6. Assemble the rolls: Lay the softened rice paper flat on a clean surface. Layer a lettuce leaf, then vermicelli noodles, followed by carrot and cucumber strips about one-third from the bottom.
  7. Add herbs: Place 3 basil or mint leaves next to the vegetables on the rice paper.
  8. Add shrimp: Arrange 3 shrimp pieces along the top edge of the filling.
  9. Roll the paper: Fold the bottom edge of the rice paper over the filling, fold the sides inward toward the center, and then tightly roll up from the bottom. The sticky rice paper will seal itself.
  10. Repeat: Continue the process to make the remaining rolls with the rest of the ingredients.
  11. Serve: Serve the rice paper rolls immediately with peanut dipping sauce and traditional Vietnamese Nuoc Cham chili sauce.

Notes

  • Ensure prawns are fully cooked and cooled before slicing to maintain texture and flavor.
  • Soaking rice paper for only a couple of seconds prevents it from becoming too soft and tearing during rolling.
  • The peanut dipping sauce can be adjusted in consistency by adding more or less milk.
  • You can substitute white vinegar with fresh lime juice for a fresher citrus flavor.
  • Serve rolls fresh as rice paper can dry out and become chewy if left out too long.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Halal

Find it online: https://ellarecipe.com/vietnamese-rice-paper-rolls-spring-rolls-recipe/