Vietnamese · Free recipe
Fresh Vietnamese Spring Rolls
Translucent rice paper wraps around poached shrimp, cool vermicelli, crisp lettuce, and handfuls of mint and Thai basil, so every bite snaps with herbs. A thick peanut-hoisin dipping sauce spiked with lime and chili garlic sauce brings the richness these light rolls invite.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Method
-
Poach the shrimp in simmering salted water for 2 to 3 minutes until pink and curled, then chill in ice water and slice each in half lengthwise.
-
Cook the vermicelli according to the package, usually 3 to 4 minutes, rinse under cold water, and drain very well.
-
Whisk the peanut butter, hoisin, lime juice, and chili garlic sauce, adding warm water until the sauce pours slowly like thick cream.
-
Dip one rice paper round in warm water for about 5 seconds; it should still feel slightly firm when you lay it on a damp towel, since it keeps softening.
-
Place three shrimp halves cut-side up across the center, then top with lettuce, a small bundle of noodles, cucumber, carrot, and herbs.
-
Fold the bottom edge over the filling, tuck in the sides, and roll away from you firmly so the shrimp show through the wrapper.
-
Repeat with the remaining wrappers, covering finished rolls with a damp towel, and serve with the dipping sauce.
Zest note from the test kitchen
Place the shrimp down first so they end up pressed against the outer wrapper, where their pink stripes look neat and the roll holds its shape.
