Vietnamese Spring Rolls

Name: Vietnamese Spring Rolls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 spring rolls
Ingredients: ½ (6.75 ounce) package dried rice noodles; 8 rice wrappers (8.5 inch diameter); 8 fresh mint leaves; 8 cooked medium shrimp, sliced in half lengthwise; 1 ½ cups bean sprouts; 3 tablespoons fish sauce, or to taste; ½ cup cilantro leaves

Rating: 4.07 stars

27 Ratings
24 Reviews
4 Photos

I love these, they're really addictive and healthy!

By ItalianGirlCristina

Gallery

Recipe Summary

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

8 spring rolls

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

½ (6.75 ounce) package dried rice noodles
8 rice wrappers (8.5 inch diameter)
8 fresh mint leaves
8 cooked medium shrimp, sliced in half lengthwise
1 ½ cups bean sprouts
3 tablespoons fish sauce, or to taste
½ cup cilantro leaves

Directions

Step 1
Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice wrapper sheets one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the center of each wrapper. Place two shrimp halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 bean sprouts. Season to taste with fish sauce, and garnish with cilantro leaves.

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Step 2
Roll them, burrito style, by folding the bottom of the wrapper over the filling in the center. Fold in the left and right sides, then roll the entire thing away from you tightly.

Nutrition Facts

Per Serving:

145 calories; protein 5.2g; carbohydrates 29.7g; fat 0.4g; cholesterol 19.5mg; sodium 890.5mg. Full Nutrition

Reviews (24)

Most helpful positive review

KC192

06/30/2009

VERY IMPORTANT: there are 2 kinds of spring roll wrappers! DO NOT get the kind made of wheat flour from the freezer section that look like egg roll wrappers! Rice wrappers are thin clear and feel just like a dry noodle. In fact the asian store I went to stocked the wrappers in the noodle aisle. You just have to moisten the wrapper in hot water for a second or two NOT 20. It will feel hard but by the time you layer the ingredients it will have softened. Great recipe! Read More

Helpful

(57)

Most helpful critical review

tdoan

01/24/2011

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce. Read More

Helpful

(108)

27 Ratings

5 star values: 11
4 star values: 10
3 star values: 4
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

tdoan

01/24/2011

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce. Read More

Helpful

(108)

KC192

06/30/2009

Helpful

(57)

momof4

11/03/2006

wonderful recipe- just like my favorite vietnamese restaurant! Try wrapping them in additional mint and butterleaf lettuce leaves before dipping them in peanut sauce mmmm..makes a wonderful healthy meal- Read More

Helpful

(35)

NiniBean

08/25/2008

Excellent directions for handling the rice wrappers. I filled them with shredded Chinese cabbage and finely sliced shrimp jalapenos scallion carrots peppers and alfalfa sprouts cilantro and mint. Made a tasty dipping sauce with juice of one lime mixed with Hoisin sauce. They were a big hit with my dinner guests. This is an interesting substitute for a salad course. Read More

Helpful

(21)

KMckaig

01/25/2010

Firstly great simple directions on rolling rice wrappers. I got better the more carefully I followed them. The recipe is perfect but I did add grated carrots and julienned English cucumbers. I like "Best Peanut Sauce" on this site for dipping. Read More

Helpful

(15)

megnrn

02/07/2008

Excellent. Very easy to make and even kept fresh for a day or so in the fridge. I did watch a video on u-tube on how to assemble them. (the visual helped me). Read More

Helpful

(10)

heyjude5135

11/16/2006

I was glad to learn how to make spring rolls! Always wanted to know how to do it! I would change a couple of the ingredients though. I would skip the rice noodles and fish sauce! Instead next time I think I will add some sliced cucumbers and shredded carrots! I just gave each roll a little dash of the fish sauce and they turned out rather salty! That's why I would skip the fish sauce! But thanks for sharing the recipe! Read More

Helpful

(10)

reynan

12/03/2008

i've been to vietnam recently... your recipe tastes exactly the one i ate there! good!!! Read More

Helpful

(8)

joypip

05/23/2007

These are good. Fresh and healthy. I have been making spring rolls for a few years and I always put in carrot and a fresh basil leaf. Great to dip in peanut or hoisin sauce. Read More

Helpful

(7)

More Reviews

Reviews for Photos of Vietnamese Spring Rolls

1 of 24

All Reviews

Take it from a vietnamese cook, you NEVER add fish sauce to a spring roll. You use a mixture of peanut butter, hoisin sauce, water, sauteed minced garlic for a dipping sauce.

Excellent. Very easy to make and even kept fresh for a day or so in the fridge. I did watch a video on u-tube on how to assemble them. (the visual helped me).

i've been to vietnam recently... your recipe tastes exactly the one i ate there! good!!!

These are good. Fresh and healthy. I have been making spring rolls for a few years and I always put in carrot and a fresh basil leaf. Great to dip in peanut or hoisin sauce.