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Vietnamese Fresh Spring Rolls

"These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."
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Ingredients

50 m servings 82 cals
Original recipe yields 8 servings (8 spring rolls)

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Directions

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  • Prep

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  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  4. In another small bowl, mix the hoisin sauce and peanuts.
  5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Footnotes

  • Cook's Note:
  • The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.

Nutrition Facts


Per Serving: 82 calories; 0.7 g fat; 15.8 g carbohydrates; 3.3 g protein; 11 mg cholesterol; 305 mg sodium. Full nutrition

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Reviews

Read all reviews 448
  1. 614 Ratings

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Most helpful positive review

I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "...

Most helpful critical review

I believe you are missing a few things, but it's ok overall. Carrot or jicama or even daikon for crunch is much needed in your recipe. I would double the shrimp in your rolls, so every bite has ...

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I'm Vietnamese so I was impressed when I saw such a great version of one of my favorite dishes. For those of you who are willing to add a bit more effort to make the rolls even that much more "...

This was so similar to a cooking class recipe that I lost that I just had to try it. I simplified the recipe by mixing the softened rice noodles with fish sauce (for flavor), and omitting the b...

These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill...

Brought this to a neighborhood gathering and simplified it since I only had a few minutes to get it ready. I bought the rice vermicelli and rice wrappers at the local asian store. I also found...

So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for softening Rice Paper: alternate between sheets of wet paper towels. Within 3 minutes they will be soft...

Spring rolls are my absolute favorite Vietnamese food. Apparently, people have different versions of the dipping sauce. In our family (and yes, we're Vietnamese), we make a peanut-hoisin dippi...

These rolls were great the same day I made them. They still tasted good the next day, but they started to get a little sticky. If you are serving them to company, make them fresh.

An explosion of flavour! My suggestions: Soak the rice 'Angel Hair' noodles in hot water until soft and white, if you boil them, they turn out soggy. Rinse the noodles in cold water, drain and t...

These came out so pretty! Unless you have monster prawns, I'd double or triple the shrimp (you need 2-3 per roll of the 20-per-pound shrimp). My grocery store (Kroger) sells rounds of pre-made c...