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How to Make Vietnamese Fresh Spring Rolls – Step by Step Recipe

How to make Spring Rolls - Step by Step Recipe

First things first, you are going to see my hands a lot in this post. This is a -very detailed- step by step recipe, with a looot of pictures so I tried to make my hands look pretty with fuchsia nail polish. Hope you’ll like it.

How to make Spring Rolls - Step by Step Recipe

Second, don’t be afraid of making your own spring rolls. I mean, scroll down and look at the pics (but then come back, I’m not done talking). Looks easy, doesn’t it? well, it actually is! I’m not gonna lie to you, the first two rolls might be a bit messy. But they will still be good, fresh and tasty, and you’ll get ‘the trick’ very quickly, I promise.
I can imagine those spring rolls very well at a dinner party, the kind with a buffet. Or as a light and satisfying lunch.
All right, let’s get started!

How to make Spring Rolls - Step by Step Recipe

How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe

51

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

Yield: Makes about 7 rolls

Serving Size: 1 roll

How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe

Cal: 195 - Protein: 8.7g - Fat: 2.08 - Carbs: 36g - Fiber: 2.2g - Sugar: 2.8g
WW Old Point: 4 pts - Points+: 7 pts

Ingredients

  • About 14 round rice paper wrappers (this brand is my favorite)
  • About 1 cup fresh mint leaves
  • About 7 oz - 200 g cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
  • About 14 lettuce leaves
  • About 2 cups cooked rice vermicelli, cooled down
  • About 3 cups fresh bean sprouts
  • For the sauce
  • 4 tbsp rice vinegar
  • 4 tbsp fish sauce
  • 1 cup water
  • 1 tbsp sugar
  • 1 garlic clove, crushed (optional)
  • 1 tbsp grated carrots (optional)

Directions

  1. Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).
  2. Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. That's the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
  3. Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
  4. Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
  5. Serve your homemade spring rolls with the sauce and enjoy!

Notes

The quantity needed for each ingredient is approximate because it's pretty hard to measure exactly how much I use for each roll. I usually prepare all the ingredients in different bowls and keep making some rolls until the first ingredient runs out. Consequently, the nutrition facts are also approximate.

http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/

posted in Appetizers, Fish & Seafood, Recipes, Side dishes, Summer Recipes, Tips & Tricks, Under 300 cal,

147 Comments

  • kate says:

    Q: If you prepare it for a party, how do you keep it fresh? Mine fall apart when guests tried to take them. Fresh rolls got stuck one to another. Complete disaster.

    • marie says:

      Yes, spring rolls can get pretty sticky! What I would do is wrap them individually with plastic wrap or at least make sure they don’t touch. Sorry it was a disaster!

  • Jana Hungate says:

    These are totally not true vietnamese spring rolls! You are missing so many awesome ingredients like
    fresh beansprouts
    mint
    cilantro
    carrots
    cucumber.
    These rolls seem so plain and kudos for the instruction and pics but this roll seems unsatisfying to me.
    Also pay attention to the kind of rice vermicelli you use. some of those rice noodles will not be ready to eat after 4 minutes.
    Chinese cabbage is another ingredient you may use in place of lettuce and I like flavor on my prawn so I lightly sprinkle them with ginger and sesame oil.

    • marie says:

      It’s a base you can build on and add whatever you want, as said in the instructions 🙂

    • Kim says:

      I believe she had mint I the ones she made. And as mentioned earlier, there can be variation how they are made “originally” depending on the region

  • Amber says:

    Quick question, how long will the rolls keep in a container in the fridge? Or can you make them in bulk and freeze them untill you are ready to eat them

    • marie says:

      I wouldn’t freeze them, they’d get all soggy. To store them in the fridge, wrap them individually. They will stay fresh for a day or two.

  • Luisa says:

    OMG great job you made it sound so easy I will certainly do this thank you

  • vinda harale says:

    Thanks so much for posting. My family enjoyed these rolls.

  • Trollolololo says:

    Habubidabubidabruuuuuuuh

  • Kim says:

    Thank you very much for the great tutorial.

    Looking forward to making these tomorrow for my little picknick with my wife.

    I only have the 1/4 size rice papers, so I’ll be making a open fresh spring roll, well… Try 😊

    Thanks from Denmark, Europe

  • Sarah says:

    Can you freeze these for later?

  • Pappe says:

    Thank you for this great recipe, especially for mentioning the exact products you used. Helped me a lot, tasted great!

  • Cheandre says:

    Hi,
    If I make these a day prior how do I keep the rice paper moist? My rice paper goes all hard..

    • marie says:

      I would recommend wrapping the rolls and soaking the rice paper at the last minute. I know it’s not necessarily convenient but they’re really best eaten fresh. What you could do is prep all the other ingredients the day before and wrap the rolls when you’re ready to eat. That would save you a lot of time.

  • Viktoriya says:

    Hello, how in advance can these be made?

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