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Fresh Vietnamese Spring Rolls

Fresh Vietnamese Spring Rolls are light, refreshing, and packed with crisp vegetables, fresh herbs, and tender shrimp.They’re easy to assemble, naturally customizable, and perfect for parties, meal prep, or quick weekday meals.Served cold with a flavorful dipping sauce, they deliver big taste with minimal effort.
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Ingredients Method Notes

Ingredients
  

  • Rice paper wrappers
  • Cooked shrimp peeled, deveined, and sliced in half lengthwise
  • Rice vermicelli noodles cooked and cooled
  • Romaine lettuce leaves
  • English cucumber cut into thin matchsticks
  • Carrots julienned
  • Fresh mint leaves
  • Fresh cilantro
  • Fresh Thai basil
  • Warm water for softening rice paper
Optional Dipping Sauce
  • Hoisin sauce
  • Peanut butter
  • Soy sauce or tamari
  • Lime juice
  • Minced garlic

Method
 

  1. Cook the rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
  2. Prep all vegetables and herbs, making sure everything is clean and fully dry.
  3. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5–7 seconds.
  4. Place the wrapper flat on a clean surface and let it soften for about 30 seconds.
  5. Layer lettuce, noodles, cucumber, carrots, herbs, and shrimp in the center of the wrapper.
  6. Fold the bottom edge over the filling, tuck in the sides, and roll tightly until sealed.
  7. Repeat with remaining ingredients. Keep finished rolls covered with a damp towel.
  8. Serve immediately with dipping sauce or refrigerate briefly before serving.

Notes

  • Do not over-soak rice paper; it will continue softening after dipping.
  • Avoid overfilling to prevent tearing and messy rolls.
  • Rolls are best enjoyed fresh but can be stored for up to 24 hours when wrapped individually.
  • Keep rolls from touching to prevent sticking during storage.
  • These are meant to be served cold or at room temperature, not reheated.