An easy step-by-step tutorial for making homemade Vietnamese 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.
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.
- 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
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.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
For more great Asian recipes, check out my Pinterest board!