How To Make Vietnamese Spring Rolls
Quick to prepare and can be served as an entree or healthy appetizer, this is my step-by-step tutorial for making homemade Vietnamese spring rolls at home.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 spring roll rice paper wrappers
- 24 cooked shrimp (peeled and deveined halved horizontally)
- 12 leaves leafy green lettuce
- 4 ounces vermicelli rice noodles (prepared according to package directions)
- 1 avocado (pitted and sliced)
- 1/2 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 cup cilantro sprigs
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or lime juice
- 1 teaspoon sesame oil
- crushed peanuts (optional)
Instructions
- 1
Boil 8 cups of water and keep warm.
- 2
Whisk together hoisin dipping sauce and set aside.
- 3
To soften the rice paper, fill a shallow pie plate with boiling water. Add one rice paper at a time and soak for 5 seconds then move to a plate to fill and roll. (Careful not to over-soak!)
- 4
Working from the center of the roll, place one lettuce leaf and top with a couple tablespoons of vermicelli noodles. Top noodles with a small amount of shredded carrots and cabbage, one slice avocado, three shrimp halves and a couple sprigs of cilantro.
- 5
Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
- 6
Place on a platter seam side down and continue rolling remaining 11 sheets.
- 7
Serve chilled or at room temperature with reserved dipping sauce.