Fresh Vietnamese Spring Rolls Recipes

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FRESH VIETNAMESE SPRING ROLLS



Fresh Vietnamese Spring Rolls image

These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Below, I have listed dipping sauce options. Traditionally, the spring rolls are served with nước chấm, a fish sauce-based dipping sauce. I've found that they taste good with peanut sauce too. The spring rolls are best consumed the day they are made.

Provided by Lisa Lin

Categories     Appetizers

Time 50m

Number Of Ingredients 21

18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen)
3 ounces thin rice vermicelli (maifun)
1 large carrot (peeled and cut into thin matchsticks)
1 to 1 1/2 Persian cucumber (cut into matchsticks (see note 1))
a large red bell pepper (cut into matchsticks)
1/2 cup loosely packed mint leaves
12 pieces of butter lettuce (bottom tough stems removed (see note 2))
12 large 22cm circular rice paper sheets
warm water for rolling spring rolls
1/2 cup creamy peanut butter
1/2 cup filtered water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 to 2 tablespoons maple syrup (can sub with brown sugar (see note 4))
1 teaspoon toasted sesame oil
1/3 cup warm water
3 tablespoons sugar
2 tablespoons fish sauce (can add more to taste)
1 tablespoon lime juice
1 Thai chilli (sliced)
a clove of garlic (minced)

Steps:

  • Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
  • Taste the sauce and adjust the seasonings as necessary.
  • I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
  • Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
  • Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
  • Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
  • Fill a large saucepan or small pot with water and bring it to boil on high heat.
  • Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
  • Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
  • Fill a large bowl with lukewarm water to wet the rice paper sheets.
  • Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
  • Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
  • Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
  • Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
  • Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
  • Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
  • Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
  • Serve the spring rolls with the dipping sauce.

Nutrition Facts : ServingSize 1 spring roll (without sauce), Calories 90 kcal, Carbohydrate 8.6 g, Protein 6.7 g, Fat 0.3 g, SaturatedFat 0.1 g, Cholesterol 45.6 mg, Sodium 129.3 mg, Fiber 1.2 g, Sugar 1.5 g

VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

Full of fresh ingredients, Vietnamese spring rolls make for the perfect healthy and quick, grab-and-go lunch.

Provided by Sarah | Curious Cuisiniere

Categories     Appetizers and Snacks

Time 25m

Number Of Ingredients 9

2 oz rice noodles, (rice sticks)
1/4 lb shrimp, peeled, cooked, and split in half
1/4 lb cooked pork, sliced or shredded
4 large lettuce leaves, hard veins removed
2 carrots, cut into matchsticks
1 large handful fresh cilantro
1 large handful fresh mint
1 large handful fresh Thai basil, (Italian basil can be used in a pinch)
8 rice paper spring roll wrappers

Steps:

  • Cook the rice noodles according to their package directions. Drain and set aside.
  • Mis en place. Get all your roll ingredients chopped and ready before you start on the rolls.
  • Fill a large bowl with warm water. Dip a rice paper wrapper in the bowl, just long enough to cover the entire surface (both sides) with water. (No more than 3-5 seconds.) Place the moistened wrapper on a clean, damp tea towel.
  • Layer your ingredients on the third of the wrapper closest to you, starting with a piece of a lettuce leaf, followed by carrot sticks, a few leaves of each herb, some rice noodles, and a little pork.
  • After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the rice paper, pulling them gently towards you as you bring the paper's edge over. Continue to roll away from you. Once you wrap the roll one full rotation, you will notice that the rice paper begins to stick to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, pop-out-at-you, effect.
  • After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. (You should be about 2/3 of the way through your rice paper by now.) Fold the sides in and continue rolling away from you until all the rice paper has been used.
  • Serve immediately with Hoisin sauce for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours.

Nutrition Facts : Calories 239 calories, ServingSize 2 rolls

VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by ElizabethKnicely

Categories     Rice

Time 50m

Yield 8 spring rolls, 8 serving(s)

Number Of Ingredients 15

2 ounces rice vermicelli
8 rice paper sheets (8.5 inch diameter)
8 large cooked shrimp, peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 garlic clove, minced
2 tablespoons white sugar
1/2 teaspoon chili-garlic sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

  • Bring a medium saucepan of water to a boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the warm water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll up the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 64.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 11.8, Sodium 398.4, Carbohydrate 12.6, Fiber 0.4, Sugar 5, Protein 2.1

FRESH VIETNAMESE SPRING ROLLS



FRESH VIETNAMESE SPRING ROLLS image

Categories     Vegetable     Appetizer

Yield Makes 32 portions

Number Of Ingredients 27

SPRING ROLLS
4 ounces thin rice vermicelli
16 raw medium shrimp, shelled and de-veined (optional)
2 large carrots, shredded
2 teaspoons sugar
16 rounds of rice paper (banh trang), each 8 1/2 inches in diameter
8 large red leaf or Boston lettuce leaves, thick stem ends removed and cut in half
2 cups fresh bean sprouts
1 cup mint leaves, washed and drained
1 cup fresh cilantro leaves, washed and drained
NUOC CHAM DIPPING SAUCE
2 garlic cloves, sliced thinly
1 small chili pepper, sliced
1 tablespoons sugar
2 tablespoons fresh lime or lemon juice
1/4 cup rice vinegar
1/4 cup nuoc mam (Vietnamese fish sauce)
¼ cup water
PEANUT SAUCE
1 tablespoon peanut oil
2 garlic cloves, minced
1 teaspoon chili paste
1 tablespoon tomato paste
1/2 cup water
1/2 teaspoon sugar
2 tablespoons peanut butter
1/4 cup hoisin sauce

Steps:

  • PREPARE NUOC CHAM: Combine garlic, sugar, lime juice, water, vinegar, and fish sauce. Stir to blend. Add chili rounds (to taste). Keep at room temperature for ½ hour before serving. PREPARE PEANUT SAUCE: Heat oil in a medium saucepan. Add the garlic, chili and tomato paste and fry about 30 seconds until the garlic is golden brown. Add the water, sugar, peanut butter and hoisin sauce and whisk to dissolve. Bring to a boil, then reduce heat and simmer 3 minutes. Remove from heat and serve at room temperature. PREPARE SPRING ROLLS: Combine the carrot with the sugar and let stand for 10 minutes to soften. In a medium saucepan, bring several cups of water to boil. Add vermicelli and cook until just softened, 2-3 minutes. Drain and rinse under cold water. Boil the shrimp for 3 minutes, then refresh in cold water. Cut lengthwise in half, then set aside. ASSEMBLY: Lay out the spring roll ingredients before beginning to assemble the rolls. Fill a shallow 9 or 10-inch cake or pie pan with very warm water. Working with 2 sheets of rice paper at a time, immerse the sheets and quickly remove. Spread out flat on a dry towel. The rice paper will become pliable within seconds (too long and they become soggy and tear when rolling). Lay one piece of lettuce over the bottom of the rice paper. Add 1 tablespoon of noodles, 1 tablespoon carrot, bean sprouts and several mint leaves. Roll the paper halfway. Fold both sides of the paper over the filling. Lay 2 shrimp halves, cut side down, along the crease. Place several cilantro leaves above the shrimp. Keep rolling the paper into a cylinder to seal. Place the rolls, seam side down, on a plate and cover with a damp towel so they will stay moist. Slice each roll in half on a bias. Serve rolls with the dipping sauces, preferably in individual dipping bowls. The rolls are dipped into the sauce and eaten out of hand.

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