Vietnamese Fresh Spring Rolls

These light Vietnamese fresh spring rolls offer a refreshing alternative to the traditional deep-fried version and have become a beloved dish for many households. They make an excellent light appetizer, especially when paired with one or both dipping sauces included in the recipe. They are also ideal for gatherings since they can be prepared in advance.

You can recreate restaurant-style Vietnamese spring rolls at home using this straightforward method.

What Are Spring Rolls?

Spring rolls are a type of appetizer made by wrapping a savory filling inside a very thin sheet made from flour and water. The wrapper becomes crisp and delicate, often breaking easily when touched. Compared with egg roll wrappers, spring roll skins are much thinner and more fragile.

Vietnamese fresh spring rolls, known as gỏi cuốn, are typically filled with shrimp, pork, rice vermicelli noodles, and fresh herbs and vegetables, all wrapped in rice paper.

Serving Suggestions for Spring Rolls

For more ideas on pairing and serving, you can explore a wide range of Vietnamese-inspired dishes. Some popular options that go well alongside spring rolls include homemade pho, Vietnamese chicken rice congee, and roasted pork bánh mì sandwiches.

How to Store Fresh Spring Rolls

Because rice paper tends to dry out quickly and can crack, it is best to enjoy the rolls shortly after making them. If you need to store leftovers, individually wrap each roll tightly in plastic wrap and keep them refrigerated. They will stay good for up to three days.

Feedback from Home Cooks

Many home cooks have shared positive experiences with this recipe. One cook mentioned adding extra vegetables like shredded carrots and daikon for additional crunch and texture.

Another reviewer noted that ingredients were easy to find at a nearby Asian grocery store and appreciated how simple the recipe was to prepare. They also replaced the dipping sauces with a peanut sauce, which worked very well with the rolls.

A different cook highlighted how easy the assembly process was and mentioned that the rolls held together nicely while tasting just like those served in restaurants.

Ingredients

Spring rolls

2 ounces rice vermicelli noodles
8 rice paper wrappers, about 8.5 inches in diameter
8 large cooked shrimp, peeled, deveined, and sliced in half
2 lettuce leaves, chopped
3 tablespoons fresh mint, finely chopped
3 tablespoons fresh cilantro, chopped
1 and 1/3 tablespoons Thai basil, chopped

Sauces

1/4 cup water
2 tablespoons fresh lime juice
2 tablespoons white sugar
4 teaspoons fish sauce
1 garlic clove, minced
1/2 teaspoon chili garlic sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Cooking Instructions

Start by gathering all required ingredients.

Bring a pot of lightly salted water to a boil. Add the rice vermicelli noodles and cook them uncovered, stirring occasionally, until they become tender but still slightly firm, about 3 to 5 minutes. Drain the noodles and set them aside to cool.

Prepare a large bowl filled with warm water. Quickly dip a rice paper wrapper into the water for about one second until it softens.

Place the softened wrapper on a flat surface. Arrange two shrimp halves, a portion of noodles, lettuce, mint, cilantro, and basil in a line across the center, leaving space on both sides of the wrapper.

Fold the left and right edges of the wrapper inward, then roll it tightly from the bottom over the filling until fully sealed. Repeat the process with the remaining ingredients.

To make the first dipping sauce, mix water, lime juice, sugar, fish sauce, minced garlic, and chili garlic sauce in a small bowl and set aside.

In another bowl, combine hoisin sauce with chopped peanuts to create the second dipping sauce.

Serve the fresh spring rolls with both sauces for dipping and enjoy immediately.