Traditional Vietnamese Spring Rolls

Name: Traditional Vietnamese Spring Rolls
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 pieces rice paper wrappers; 200 g shrimp (cooked and peeled); 1 cup lettuce leaves (shredded); 1 cup carrot (julienned); 1 cup cucumber (julienned); 1/2 cup fresh mint leaves; 1/2 cup fresh cilantro leaves; 1/4 cup peanut butter (smooth); 2 tbsp soy sauce (low sodium); 1 tbsp hoisin sauce; 1 tbsp rice vinegar; 1 tbsp lime juice (fresh); 1 tbsp honey; 1 tsp ginger (grated); 1 clove garlic (minced); 2 tbsp water (adjust for consistency)

35 min 4 servings Medium

All Recipes

Traditional Vietnamese Spring Rolls

Fresh and healthy, these Vietnamese Spring Rolls are filled with shrimp and vegetables, perfect with a tangy peanut sauce.

Prep

30 min

Cook

5 min

Total

35 min

Servings

Difficulty

Medium

Spring rolls, known as 'rouleaux de printemps' in French, are a delightful and refreshing appetizer originating from Vietnam. These rolls are filled with a combination of shrimp, fresh vegetables, and herbs, all wrapped in delicate rice paper. They are typically served cold and are perfect for a light, healthy meal or snack. The beauty of spring rolls lies in their versatility. You can customize the filling to include your favourite ingredients, making them a great way to use up leftover vegetables or protein. The accompanying peanut sauce adds a rich, nutty flavour that complements the fresh ingredients perfectly.

Ingredients

Servings

Spring Rolls

Peanut Sauce

Instructions

Prepare the peanut sauce

In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, honey, ginger, and garlic. Add water as needed to achieve a smooth, dipping consistency.

Pro tip: Adjust the sauce thickness by adding more water if necessary.

Prepare the filling ingredients

Julienne the carrot and cucumber, shred the lettuce, and set aside the herbs. Ensure the shrimp are cooked and peeled.

Pro tip: Use a mandoline slicer for evenly julienned vegetables.

Soak the rice paper

Fill a shallow dish with warm water. Dip each rice paper wrapper briefly in the water to soften, about 5-10 seconds. Remove and place on a damp cloth.

Pro tip: Do not over-soak the rice paper as it can become too fragile and tear.

Assemble the spring rolls

Place a few pieces of shrimp, lettuce, carrot, cucumber, mint, and cilantro on the bottom third of the rice paper. Fold the sides over the filling and roll tightly.

Pro tip: Keep the rolls tight to prevent them from falling apart.

Repeat with remaining ingredients

Continue with the remaining wrappers and filling until all ingredients are used.

Serve

Serve the spring rolls immediately with the peanut sauce on the side for dipping.

Pro tip: For a fresh taste, serve the rolls as soon as they are made.

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Tips & Tricks

<ul><li>Use fresh herbs for the best flavour.</li><li>Soak the rice paper briefly to avoid tearing.</li><li>Roll tightly to keep the filling secure.</li><li>Serve immediately for the freshest taste.</li></ul>

Serving Suggestions

Serve these spring rolls as a starter at your next gathering, pairing them with a tangy peanut sauce for dipping. They also make a fantastic light lunch when paired with a simple salad. To make ahead, prepare the filling ingredients and store them separately. Assemble the rolls just before serving to ensure the rice paper remains fresh and doesn't dry out. Leftover rolls are best stored in an airtight container in the refrigerator for up to one day, though they are best enjoyed fresh.