If you’re craving a healthy, flavorful meal that’s perfect for summer gatherings or a light dinner, these fresh Vietnamese spring rolls are just the thing! Packed with crisp veggies, tender shrimp, and delicate rice noodles, they’re surprisingly easy to make. Plus, you’ll love the two dipping sauce options—one traditional and one super simple. Let’s dive in!
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Ingredients for Vietnamese Spring Rolls
Here’s what you’ll need to prepare approximately 15 spring rolls:
- Shrimp: 1 lb large shrimp (21-25 count), peeled and deveined (save the shells).
- Rice noodles: 3 oz vermicelli rice noodles.
- Vegetables and herbs:
- 1/2 head butter lettuce (about 15 leaves).
- 2 carrots, peeled and julienned.
- 1/2 English cucumber, julienned (or 3 small cucumbers).
- 1 cup cilantro sprigs.
- Rice paper wrappers: 15 round sheets (8.5-inch diameter).
Ingredients for Dipping Sauces
Traditional Vietnamese Dipping Sauce:
- 1/3 cup water
- 1/4 cup fish sauce (Three Crabs brand recommended)
- 1/4 cup granulated sugar
- 2 tbsp lime juice (freshly squeezed)
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce (or to taste)
- 1 garlic clove, finely minced
- 2 tsp sesame oil
- 1 tbsp shredded carrot
Peanut Dipping Sauce:
- 1 cup sesame ginger dressing (Newman’s Own brand)
- 2 heaping tbsp peanut butter
Step-by-Step Guide to Making Spring Rolls
1. Cook the Shrimp
Boiling shrimp at home ensures the freshest flavor. Here’s how:
- Place the shrimp shells in a medium saucepan with 1 tbsp garlic salt, 1/2 tsp black pepper, and a bay leaf.
- Add 8 cups of cold water and bring to a boil over medium-high heat.
- Add the shrimp and simmer for 2-3 minutes, just until they turn pink.
- Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process.
2. Prepare the Rice Noodles
- Cook 3-4 oz vermicelli rice noodles according to the package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until tender.
- Drain and rinse the noodles with cold water to prevent overcooking. Let them drain well.
3. Prep the Vegetables and Herbs
- Cut the shrimp in half lengthwise using a serrated knife.
- Julienne the cucumber and carrots into thin strips.
- Wash and dry 15 butter lettuce leaves, removing any thick stems to make rolling easier.
- Coarsely chop a small bunch of cilantro.
4. Hydrate the Rice Paper Wrappers
Fill a shallow dish with warm water. Working one at a time, dip each rice paper sheet in the water for 10-15 seconds until soft but not overly soaked.
5. Assemble the Spring Rolls
- Place a softened rice paper wrapper on a lightly wet cutting board.
- Add a lettuce leaf to the bottom half of the wrapper.
- Layer with a small pinch of rice noodles, cucumber, carrots, and cilantro.
- Arrange three shrimp halves cut-side up on the top half of the wrapper.
- Roll tightly, folding in the sides to secure the filling.
- Repeat until all ingredients are used, keeping finished rolls covered to prevent the wrappers from drying out.
How to Make the Dipping Sauces
Traditional Vietnamese Dipping Sauce:
Combine water, fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, minced garlic, shredded carrot, and sesame oil in a bowl. Whisk until well combined.
Peanut Dipping Sauce:
Mix 1 cup of sesame ginger dressing with 2 heaping tablespoons of peanut butter in a Mason jar. Shake vigorously until smooth and creamy.
Serving Tips
To serve, cut the spring rolls in half diagonally to showcase the colorful fillings. Dip generously in your sauce of choice and enjoy the vibrant flavors and textures. Whether you prefer the tangy kick of the traditional sauce or the creamy richness of peanut sauce, these spring rolls are sure to impress!
Final Thoughts
Fresh Vietnamese spring rolls are a refreshing treat that’s easier to make than you might think. Whether you’re hosting a summer party or looking for a quick, healthy dinner, this recipe is a winner. Try it out and let us know which dipping sauce you liked best in the comments below!