Quick to prepare and can be served as an entree or healthy appetizer, this is my step-by-step tutorial for making homemade Vietnamese fresh spring and summer rolls at home.
One of my favorite ways to beat the heat during the summer is serving no-cook Vietnamese fresh rolls for dinner! By combining a few fresh veggies, whatever protein I have on hand and fresh herbs from my garden, we are never more than 20 minutes from a non-stop ticket to deliciousness.
If you’ve love ordering summer rolls when you go out to eat but have never made them at home, I urge you to give them a try! Recently I shared a Facebook Live video to show just how EASY it is to make them yourself!
When it comes to the filling, get creative! We love using leftover Asian meatballs or shredded pulled pork but they would be just as delicious without any meat at all.
Of course we all know it’s all about the dipping sauce, am I right? Sweet hoisin, tangy lime juice and toasted sesame oil provide the perfect balance of flavors to make each bite better than the last.
No forks required.
How To Make Vietnamese Spring Rolls
Ingredients
- 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)
- ½ cup shredded red cabbage
- ½ cup shredded carrots
- ½ cup cilantro sprigs
Hoisin Dipping Sauce
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar or lime juice
- 1 teaspoon sesame oil
- crushed peanuts (optional)
Instructions
- Boil 8 cups of water and keep warm.
- Whisk together hoisin dipping sauce and set aside.
- 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!)
- 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.
- Fold in the sides then bring bottom up over the filling and tuck while rolling tightly.
- Place on a platter seam side down and continue rolling remaining 11 sheets.
- Serve chilled or at room temperature with reserved dipping sauce.
Recipe Video
Notes
Nutrition
For more great Asian recipes, check out my Pinterest board!
The recipe calls for rice noodles but the video didn’t show this.
They are optional! Some times I use some times I dont. :)
I’m thinking about making these for dinner. Will leftovers keep for lunch the next day? Thanks!
The wrappers will be a bit too hard to keep overnight I’m afraid. You can try wrapping them in a moist paper towel though!
How many are in one serving?
3 rolls! Sorry about that – I edited the recipe to show that.
Extremely delicious..the rolls turned out crispy and yummy.
thank you :)
I’m so happy to hear that!!
I lived on these while pregnant I worked for a Vietnamese couple she kept me well fed! Love these thanks you for sharing the recipe
Oh my gosh how wonderful!!!!
Those veggies look great!
So summery!
These look downright delicious Liz!
Aww thank you lady!
I’m so excited to try making these…they look delish!
Let me know how they turn out!!