Go Back
Print
Vietnamese Shrimp Spring Rolls

Vietnamese Shrimp Spring Rolls (Fresh Summer Rolls)

Vietnamese shrimp spring rolls made with rice paper, vermicelli noodles, lettuce, and fresh herbs. A light, healthy, and easy recipe.
Course Appetizer, Lunch, Snack, Starter
Cuisine Thai, Vietnamese
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12 spring rolls
Calories per serving 285 kcal

Ingredients

  • 12 rice paper wrappers
  • 12 large cooked shrimp peeled and halved lengthwise
  • 4 oz rice vermicelli noodles (115 g)
  • 1 small head romaine lettuce
  • ½ cup fresh mint leaves
  • ½ cup fresh cilantro leaves (optional)

For Serving (optional)

  • peanut dipping sauce
  • sweet chili sauce
  • hoisin sauce
  • nuoc cham Vietnamese dipping sauce

Instructions

  1. 1) Cook the vermicelli noodles according to the package instructions. Drain and rinse under cold water. Set aside.

  2. 2) Fill a large shallow bowl with warm water.

  3. 3) Dip one rice paper wrapper into the water for 5 to 10 seconds, just until it begins to soften.

  4. 4) Place the wrapper on a clean work surface. Add a lettuce leaf, a small portion of vermicelli noodles, several mint leaves, a few cilantro leaves if using, and 2 shrimp halves.

  5. 5) Fold the bottom edge of the wrapper over the filling. Fold in the sides and roll tightly to form a neat spring roll.

  6. 6) Repeat with the remaining wrappers and filling ingredients.

  7. 7) Arrange the Vietnamese shrimp spring rolls on a serving platter and serve immediately with your favorite dipping sauce.