Vietnamese Rice Paper Rolls (Fresh Spring Rolls) Recipe
Vietnamese Rice Paper Rolls, also known as Fresh Spring Rolls, are a light and refreshing appetizer featuring vermicelli noodles, shrimp, and crisp vegetables wrapped in delicate rice paper. Served with flavorful dipping sauces like peanut sauce, sweet chili, or traditional Vietnamese fish sauce, these rolls are a perfect blend of fresh textures and savory flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1.5 oz dried vermicelli noodles (2 small bundles)
- 12 sheets of 22cm/8.5″ round rice paper
- 18 medium shrimp (cleaned, cooked and cooled)
- 12 butter lettuce leaves
- 2 cups red cabbage (shredded)
- 1 carrot (peeled and cut into 2-inch matchsticks)
- 4 oz bean sprouts
- 48 mint leaves
Dipping Sauces (optional)
- Peanut Sauce
- Sweet Chili Sauce
- Vietnamese Fish Sauce (Nuoc Cham)
Instructions
- Prepare Vermicelli Noodles: Place the dried vermicelli noodles in a bowl or a 4-cup measuring cup and cover with warm water. Let them soak for 2 minutes until softened, then drain and transfer to a bowl. Set aside.
- Prep Vegetables and Shrimp: Peel and cut the carrot into 2-inch matchsticks. Shred the red cabbage. Remove any tough stems from the butter lettuce leaves if necessary. Slice each cooked shrimp in half lengthwise.
- Prepare Rice Paper: Fill a large bowl or container with warm water, large enough to fully submerge the rice paper sheets. You will be dipping each wrapper for only 2 seconds, so if the bowl is small, you can gently spin the wrapper to soak all parts evenly.
- Assemble the Roll Base: Place a cleaned butter lettuce leaf on a flat surface. Top it with some softened vermicelli noodles, then add carrots, shredded cabbage, and bean sprouts. Roll this into a small bundle and set aside seam side down.
- Soften Rice Paper and Wrap: Dip a rice paper wrapper into the warm water for 2 seconds and submerge fully. Shake off excess water and lay it flat on a clean surface. Place 3 shrimp halves, cut side up, on the top third of the wrapper. Arrange 4 mint leaves around and between the shrimp. Position the lettuce bundle on the bottom third, seam side down. Starting from the bottom, roll the wrapper up and over the lettuce bundle, then fold the edges inward and continue rolling to enclose the shrimp and mint. The sticky rice paper will seal itself.
- Repeat and Serve: Continue assembling the remaining rolls with the ingredients. Serve immediately with your choice of dipping sauces such as Peanut Sauce, Sweet Chili Sauce, or Vietnamese Fish Sauce (Nuoc Cham).
- Storage Tip: Rolls can be refrigerated for up to 4 hours if covered. Beyond this time, the rice paper may start to break down and become delicate, causing tearing.
Notes
- Soaking the vermicelli noodles for only 2 minutes keeps them tender but not mushy.
- Submerging the rice paper wrapper for just 2 seconds prevents it from becoming too soft and tearing during rolling.
- Use fresh mint leaves to add a bright, aromatic flavor balance to each roll.
- Serve rolls immediately for best texture and flavor; if storing, keep them wrapped tightly to maintain moisture.
- Customize fillings with other vegetables or proteins, such as tofu or chicken, for variation.
Keywords: Vietnamese spring rolls, rice paper rolls, fresh spring rolls, vermicelli noodles, shrimp rolls, healthy appetizer, Vietnamese appetizer
