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 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.
How To Make Vietnamese Spring Rolls
- 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!