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!

PS: My sister is visiting us in Sydney, we’re having a great time!!

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
  • About 1 cup fresh mint leaves
  • About 7 oz 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/

How to make Spring Rolls - Step by Step Recipe

 

posted in Appetizers, Asian Inspired, Recipes, Seafood, Side dish, Summer Recipes, Tips & Tricks, Under 300 cal,

108 Comments

  • BEST. TUTORIAL. EVER!

    I was never able to get these done right… I usually only end up making a big mess as the rice paper thingies rip and tear on me.

    Yours are like A.B.S.O.L.U.T.E.L.Y perfect. Pure eye candy.

    • Jen says:

      If the paper tears, it’s usually because they have been soaked for too long :)

      • Donna says:

        Another way to wet the egg roll wrapper is to place it in between damp paper towels and to not let them sit out and dry out.

    • Marie says:

      Oooh Sonia, you’re so sweet thank you!!! I hope you’ll try again soon! :)

      • Stacey says:

        I have been making these for awhile and my family love them. If you go to the Chinese store you can get these round disc’s that look like plastic canvas, you put the rice paper between two of them and then dip in a frying pan for 10 seconds, flip over, take one off and stuff and roll on the other, works great. I also like to put in shredded carrot, green onions and BBQ pork in mine. The wrapping does take a bit of practice but keep at it. Thanks for the sharing your recipe.

    • Diane says:

      I kid you not …. I have tried and tried to make these for YEARS. This is the FIRST TIME EVER they ALL came out picture perfect. I am truly impressed and grateful for your post. I’m still in “Wow.” Thank You, thank you, THANK YOU!!! –Diane

    • bEV says:

      THE REASON THEY DON’T RIP IS THAT YOU USE 2 WRAPPERS.
      i’VE MADE THESE FOR YEARS AND THEY ARE SO GOOD.
      bUT 2 WRAPPERS ARE THE TRICK.

      • Susie says:

        Also, you can put hot tap water water in a large skillet to soak the wraps. They lie flat and soften faster and more evenly.

    • Laurie says:

      All spring roll wrappers are not the same/equal…some are better to work with than others…you can also use two wrappers instead of one if you have a package of bad ones that tear. The best ones I have found are “The Three Ladies” brand…which pictures three ladies on the front of the package.

    • Peter says:

      great, did as you said…forgot the noodles..was great anyway with sticky rise on the side.

  • Jen says:

    Hey :) Great tutorial, just a tip, if your paper is breaking, it’s probably because you have soaked them for too long, you don’t have to soak them till they are completely soft. I recommend you use a plate, rather than a tea towel, then you soak till it’s JUST soft, and as it dries on the plate, it softens up as well :)

    • Marie says:

      Thanks for your tip Jen! :) Actually, I’ve tried using a plate before and I thought it was very sticky thus not really easy. I’ll try again with the plate and soak them just a bit. The breaking part usually happens when I soak the rice paper. I’m definitely not a pro and I try to improve my ‘technique’ every time I make them. It’s a good excuse to make some often ;)

      • Jen says:

        You’re welcome :) Perhaps try with a bigger bowl of water? What I tend to do is drip a bit in (maybe like a 1/6? just one edge of it) and then just rotate it in the bowl of water. All trial and error though :D Also, good on you for having it with the Vietnamese dipping sauce! I know a lot of people who really hate the taste of fish sauce and don’t like it at all haha! :P

        • Marie says:

          Yes, that’s exactly what I do!! The rotation technique is perfect ;) I tried to show on the pics, but I’m not sure you can tell! I hate the smell of fish sauce too, it’s really yucky! But it always gives a nice flavor when mixed with something else, like soy sauce or rice vinegar.

          • Amy Freund says:

            I agree, I made these last night! After trial and error I also discovered that using a LARGE stainless steel bowl filled with hot tap water worked like a charm! I dipped half the wrapper and immediately turned it around and dipped the other half – total immersion time about 2 seconds! I then immediately place it on a large dinner plate and begin adding my ingredients. No matter how vigorous I can be, the wrappers never break! The wrapper is indeed a bit sticky but it easily rolls up no matter how much I tug. I am going to make them again tonight per family request and will try your towel technique! For a low fat version, I gently sauteed them in a tad bit on olive oil, turning once, leaving the sides still soft and raw.. delicious!

          • marie says:

            Thanks for these tips Amy :)

  • Alex says:

    I was wondering if you had the recipe to make the sweet peanut sauce? I love spring rolls with that sauce !

  • Julia says:

    Wow what a beautiful step by step description. You make it look easy. :) These look so light and fresh.

    • Marie says:

      Thanks Julia :-D I promise it’s easy, really. The key is to wrap them really thigh. After one or two, you’ll get the trick and they’ll be perfect.

  • Cristian says:

    Hi Julia, excellent tutorial, but i have a question: how can you avoid rolls to stick each other once they are about to be served?… or should they be served right away once they’re done?do we need oil for that? or is it something else?, Thanks

    Cristian from Santiago, Chile

    • Marie says:

      Hi Cristian! Actually, my name is Marie ;) I’m glad to know that I have a reader from Chile!
      It’s true that they tend to be a bit sticky. If you want to serve them right away, you can line them on a serving plater, avoiding them to touch each other. I never add any oil. Otherwise, you can wrap them individually with plastic wrap and store them in the fridge for a later use.

      • Cristian says:

        Thanks for your quick response Marie… now i’ve got that right!! hehehe… i will put it right away on practice !!! Once i made them for my lunch at the office… but i made them late at night and let them rest in the fridge without the plastic wrap you suggested.. and i ended having pizza for lunch… :(… they all went atomic fusion on the plate… but… i’ve learned my lesson and now i can put a nice plastic wrap on them.. THANKS AGAIN!!!

        • Marie says:

          ‘atomic fusion’ ahaha you’re funny! you’re welcome, enjoy your spring rolls!!

          • Shannon says:

            If I may… I think letting them sit in the fridge overnight is key to them not being sticky. I cradle each spring roll in a piece of green leaf lettuce, so only the lettuce from each is touching.

            Great tutorial! These are such a mystery to so many people. Your pictures make it so easy. I bet a lot more spring rolls will be made in suburbia as a result!

          • Marie says:

            Thanks Shannon! Another reader said they were sticky when he left them in the fridge overnight… I think you’re right, the key is to prevent them from touching, one way or another. I like that you use a lettuce leaf for that!

  • Aija says:

    This and Thai Warm Beef Salad are my favourite dishes. Thanks so much for the step-by-step.

    • Marie says:

      You’re welcome Aija :) I’ve never tried Warm Beef Salad. Is that a bit like a Vietnamese bun bo? That sounds yummy!

      • Aija says:

        Similar to Bun Bo Xao, but the big difference is no noodles. Here’s the ingredients I use.
        1 large rump steak, cut into thin strips
        1 cos lettuce, washed
        3 spring onions, cut crossways
        2 tbsp garlic, finely chopped
        4-6 chillies, cut crossways (seeded if you don’t like it hot)
        1 Lebanese cucumber, sliced
        2 tomatoes, cut into wedges
        1 onion (red or white), cut lengthways
        6 tbsp fresh lime juice
        3/4 cup mint leaves
        3/4 cup chopped coriander
        1 carrot, grated or sliced in very fine julienne style
        1 tbsp palm sugar
        6 tbsp fish sauce

  • jodi spragins says:

    great recipe, and love your blog!

    i adore the font you are using for your headings and navigation, would you mind sharing what it is and where you got it?

  • Kelly says:

    Hi Marie

    I love making fresh rice paper rolls too. I’m not to fond of prawns so I poach chicken and use that instead with fresh mint, coriander, grated carrot, lettuce and cucumber cut into match sticks. Yummy!

    I find if I use a damp, clean teatowel instead of dry like you’ve used here or a plate, they don’t stick. Also if the can’t be eaten right away, a damp clean teatowel over top stops them from sticking or drying out before being consumed :)

    The dipping sauce on this recipe looks great, will have to give it a go the next time I make them!

    Kelly

  • These look great! I’ve always been nervous to make my own spring rolls but now I’m motivated :) Thanks

  • Sarah says:

    Do you have any tips for cooking the vermicelli? I can never get this step right.

    • Marie says:

      Humm not really… I cook them like regular wheat pasta. I bring some water to a boil, cook the vermicelli for about 3-4 minutes and then drain them. I rinse them with cold water immediately to cool them.

      • Liz says:

        When I cook the thin rice vermicelli noodles I boil water in a kettle, then place the noodles in a bowl and poor the bowling water onto the noodles. Let them sit for only 3 minutes, then drain and rinse with cool water to cool down. I’ve recently switched to a thicker rice vermicelli called Dong Guan Rice Vermicelli by Double Happiness Brand. I think I found these in Superstore. Since they are a bit thicker they take about 7 to 8 minutes to cook, however I use the same method, but using a lid over top this time.

        Also, since I eat salad rolls often, I often make a large amount of dipping sauce. Here is the recipe I have been using. This makes enough to fill a 1kg container. I keep the Kraft peanut butter container and use it for storing the sauce in the fridge.

        Peanut Sauce:
        1 bottle hoisin sauce
        1/2 cup peanut butter
        1/4 cup sesame oil
        2 tbsp. lime juice
        2 cloves garlic (crushed)
        2/3 cup water
        peanuts (optional)

        Mix everything together and use as a dipping sauce for salad rolls.

        • Marie says:

          Thanks for your tips and this sauce recipe Liz!

        • Alyssa says:

          What size bottle of hosin sauce do you use? They have bottles and jars in all shapes and sizes at the Asian market I go to.
          This sauce recipe sounds great, I’m excited to try it!

          • jess says:

            i have found that the best “peanut sauce” to be a watered down hoisin sauce with peanuts on top. just add hot water until the sauce reaches a brown color

  • Karen says:

    What a great tutorial and your nails look great! Thanks for sharing!

  • MaryEsther Provencio says:

    Cilantro leaves, crab meat, and shredded carrots: add these to your rolls. Also, soften wraps in a pie plate! Great tutorial. Agree with some others about the peanut sauce.

  • Marie says:

    Any idea how long these would keep before serving? Could I make these the night before?Covered in moist cheese cloth maybe?

    • Marie says:

      Yes absolutely, they keep very well overnight! You might want to wrap them individually, or cover them with a tea towel. I personally use a large airtight container.

  • Carissa says:

    I can’t wait to try these! They look so delicious…and your nails are lovely :-)

  • Alyssa says:

    Thanks for all the detailed step by step pictures! I’m planning on making these for dinner using chicken instead of shrimp (cuz I’m poor haha). Do you have any suggestions for side dishes?

    • Marie says:

      It’s very good with chicken too! I usually eat them as a whole meal but you could serve them with a miso soup, stir-fry veggies or an Asian inspired salad with carrots, cucumber, mint and coriander!

      • Alyssa B says:

        Oh dear. I made these last night (served with egg drop soup. Thanks for the recommendations.) and the insides were great, but the outsides were an awful texture. Very gluey and chewy. My husband said they were like eating a worm.
        My pack of rice papers said to soak for 5 seconds, but I could barley bend them, so I kept soaking them till they were really soft, for about a minute total. Do you know what went wrong? Did I soak them for too long, or not long enough?

        • Marie says:

          Oh no I’m sorry I didn’t work for you :( I’ve never had this kind of problem before. My guess is that you may have soaked them for too long. Some people suggested in the comments that you only have to soak them quickly until they are just soft and as they dry on the tea towel, they will soften up.

  • Ellen says:

    Hi,
    Marie, well done. Beautiful fresh rolls and enjoyed reading all the comments above. This is one of my favourite dishes to prepare for pot luck gathering with friends. My friends always very eager to taste the rolls without dipping, so I created my own method of making this Vietnamese rolls: I mix the dipping sauce ingredients, hoisin sauce and soaked Rice Vermicelli together to taste. Then arrange and wrap the ingredients as you showed above. I include only 2 shrimp halves. I am going to make these for a friend’s birthday party next week. I will try to make the peanut sauce from Liz. Thanks.

  • Ashley says:

    I’m Asian, and for my family, we just lay everything out, and pre soak the rice paper and have the rice paper plates, (they kinda look like a flat strainer, but plastic) and we roll them ourselves. But I love the idea of pre rolling them!

  • Heidi says:

    Absolutely love it come payday I’m going to try, why not? Do you think I could use the small salad shrimp instead of big ones? They are sometimes easier to find and cheaper where I live…

  • Kim Dux says:

    I like to use fresh basil leaves instead of mint..personal preference tho.. and always love the spicy peanut sauce.

  • Gan says:

    Totally gorgeous end result and the meticulous step-by-step guide is much appreciated! I’m going to create a veggie (no shrimp) version ASAP.

  • annie liew says:

    hi marie, i tried making this today and it was a success..! your detailed instructions were very very helpful and that dipping sauce..OMG..! delicious..!

  • Jess says:

    I work at a Vietnamese restaurant and this is a very good recipe ! We also add pork and cilantro and it tastes great!

    An alternative sauce that we use is a watered down hoisin sauce topped with peanuts and let me tell you it’s amazing ! You should all try it ! Just add hot water to the hoisin sauce until it becomes brown (as opposed to almost black).

    • Marie says:

      Thanks Jess! Is it the same as pho sauce?

      • jess says:

        yes! its the black sauce used to add flavor to pho. i was so surprised when i found out how easy it was to make this “peanut sauce”.
        i went to other vietnamese restaurants where they make the peanut sauce with peanut butter and other ingredients and i didnt like the consistency or taste. coincidentally this version is way easier to make!

  • jolene bahri says:

    I thought I would never be able to do these. Following these exquisite recipe and tutorial I made awesome spring rolls, husband is going to adore me… I love you! Thanks millions.

    • marie says:

      Awww I’m so glad you were successful!! Thanks for letting me know Jolene, and enjoy!

      • jolene says:

        I made the awesome rolls again, and this time made like 14. I have had them in the fridge for several days, wrapped in aluminum. Yes, the paper is a little stiff or sticky, but they seem to still be good. Any ideas on how long they will keep.. refridgerated. I hate to throw them away.

        • marie says:

          Hey Jolene! I have no idea how long they keep in the fridge because we always eat them all the same day or the next day. I guess it depends on how long the ingredients you used keep. I wouldn’t keep cooked shrimps more than 2-3 days for example. I say, eat them all today ;) Hope this helps!

  • Vinita says:

    Hi im frm india, may I knw veg version of spring roll?

  • Ivy says:

    I made spring rolls made from both rice and wheat flour for the first time today. Can I fry them?

  • Leslie W says:

    Thanks for the step by step pictorial so much easier for those of us who are a little slow on the uptake at times. Also like Kim Dux’s basil idea and Liz’s peanut sauce recipe. Your fuchsia nail polish looks great Ha!

  • ALI says:

    Hi Marie, thanks for the helps. By the way, I just want to ask if there is a good substitute for the rice paper? :D thanks

    • marie says:

      No worries :) I would be very different but you could use lettuce leaves instead of the rice paper

      • A.Mee says:

        Great post! I love the peanut sauce too, and have discovered a super easy way to make it. Just mix about 2 T of creamy peanut butter into 3/4 c. of Asian salad dressing (I use Ken’s fat free), then enough water to get the consistency you want -that’s it! You can adjust the flavor by adding more of one or the other ingredients, and rice wine vinegar adds a nice kick too, but the two ingredients are all you really need. I came up with this when I didn’t have one of the many ingredients for the trad peanut sauce – so proud of myself -ha-ha!

  • ying says:

    i want to try making this. but in my country its very difficult to find mint leaves and fish sauce. i think that the rolls can be done without mint leaves but is the sauce the same without fish sauce? is there a sucstitute?

    • marie says:

      Don’t worry about the mint leaves. You can easily leave them out or replace them with an herb that you like and that’s available where you live. As for the fish sauce, if you can’t find any, you could try another sauce. Maybe some peanut sauce as other readers mentioned?

  • danni says:

    A tip we learnt when we went to a Vietnamese restaurant and chose a DIY wrap set – dry rice papers were given to us, together with a water spray bottle, and ingredients separately on another plate.

    What we had to do was, place a rice paper (or two) on a plate in front of us, spray with the water spray bottle, leave it to soak for about 5 min (I waited until it was soft enough to roll, as the water would continue to soften the paper from the inside), then choose your ingredients and wrap! That way it won’t stick on the plate (it didn’t stick, for me), and yet is not as messy as soaking the papers in a bowl of water.

  • oona says:

    My friend and I had a blast last night making these for dinner and a movie in at home! Thanks for the super detailed explanation. We did ours without the noodles because we’re both trying to go low carb after a way too merry Xmas and New Years! Any more of your recipes that you could suggest as a low carb/no carb alternative would be awesum and much appreciated by our waistlines!

  • LINDA says:

    gracias!!! me encanto la receta marie!!!

  • Susan Wuthrich says:

    Thank you, Marie. Iv”e been wanting to make this but I don”t know the ingredients. This is one of my favorites. You made my day, you”re just great.:)

  • azlynn says:

    I actually prefer these with hoisin sauce, which is easy to obtain from most grocery stores. I use the fish sauce for the deep fried spring rolls.

    • marie says:

      It’s great with hoisin sauce too!

      • Caroline says:

        Easiest way to soak is to use 9-10 inch round cake pan. then you can put it all in at once. You don’t have to let it soften in the water, if you use hot tap water and dunk thoroughly by the time you fill it with your stuffing it’s usually soft enough to roll.

  • Maureen D says:

    I find that if I use a wet chop stick kind of pushed up into the roll as I roll it, It comes out very tight. Much easier than using my hands. If you don’t have chopsticks, keep your fingers wet.

  • Maureen D says:

    Thanks for this recipe. I made them for the first time today. I was having a hard time wrapping them up using just one sheet. Then I saw this and switched to 2. SO mush easier! I found that if I use a wet chop stick kind of pushed up into the roll as I roll it, it comes out very tight. Much easier than using my hands. If you don’t have chopsticks, keep your fingers wet.

  • Em says:

    I went to school in Vietnam from age 8 to 11- we made spring rolls in Vietnamese culture one week xD I absolutely insisted on buying all the ingredients on the way home so I could make them for my Mum for dinner- they’re so much fun, and very happy memories :)

  • Eka says:

    Well, this seems good to start a business here…. I am going to try my luck first by practicing at home, if it is good and I am going to think about it…. Thanks…. :)

  • Christina says:

    A friend sent me this page after I posted on FB asking for cold lunch ideas. I will definitely be making these! :D Also, I love your blog and will be back again!

  • HOAng Giang says:

    I’m Vietnamese, I think this’s just a other type of spring roll, the traditional one is rolled with dried rice paper, minced meat, egg and some vegetable like carrot, mushrooms, fungus and the indispensable component is something we called “mien”, “mien” seems like a type of dried rice noodle, it’s very easy to find it in Vietnam but I’m not sure in other counttry, after rolled the spring roll must be fried. you can search the way to make traditional víetnamese spring roll in google.

    • marie says:

      That’s interesting! Thanks for sharing, I will definitely check this out. I always thought this was an authentic Vietnamese recipe as that’s what we are served at Vietnamese restaurant!

  • Melba says:

    Hi there! Do you use Twitter? I’d like to follow you if hat would bbe ok.
    I’m absolutely enjoying your blog and look forward to new posts.
    Melba recently posted…MelbaMy Profile

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