Rating: 4.5 stars 4.6
749 Ratings
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  • 2 star values: 9
  • 1 star values: 8

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.

Recipe Summary

45 mins
5 mins
50 mins
8 spring rolls


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

  • 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.

  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

  • In another small bowl, mix the hoisin sauce and peanuts.

  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

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

82 calories; protein 3.3g; carbohydrates 15.8g; fat 0.7g; cholesterol 10.8mg; sodium 305.4mg. Full Nutrition