How to make Vietnamese Spring Rolls

Making these Vietnamese Spring Rolls was probably the most fun I’ve ever had making dinner.  And I usually have a lot of fun when I make dinner.  However, this was quite the learning and tasting experience.

And what better way to bring in Spring with these beautiful Spring Rolls?

These are pretty simple to make– most of the time goes into the prep.  You can get veggies of your choice, but I decided on cucumber, carrot, red bell pepper and lettuce.  I picked these ingredients mostly for the nice crunch and the pretty colors!

You will also need to prepare the rice vermicelli noodles and prep the shrimp.  And by “prep” the shrimp, I mean “de-vein” the shrimp.

And by “de-vein”, I mean “de-poop” the shrimp.

This brought back memories of my family Christmas. Every holiday, my paw-paw (grandma) makes a shrimp stir fry.  A few of my cousins get the task of peeling and de-pooping the shrimp.

When I was younger, I truly believed we were taking out the veins. I don’t remember when I found out that it was shrimp poop, but I do know it made me a whole lot more thorough!

It is very easy to clean them, and not scary.  I promise!

Moving on, once everything was prepped, I set up the rolling station.  You need a flat surface for the wrapper and your veggies, noodles and shrimp readily available.

Now for the toughest part– the wrappers.  It was quite hilarious for us first-timers.  They can get overly sticky if you soak them too long or if you take too long to wrap.

It took us a few tries to get the rolls right. Some got too sticky, and some were clearly rolled by a man.  He even said… why does mine look like a frog??

Can you guess which is hers, which is his?

For the wrappers, I used the Three Ladies Brand spring roll wrappers.  When you first open the package, they are firm like chips.  Once you place them in warm water, they become more malleable and chewy.

We experimented with soak time and found that 4 seconds was just enough.  I used my shallow stir-fry pan to soak the wrappers.

Here is a step-by-step guide to making Vietnamese Spring Rolls!

Step #1:

Soak the wrapper for 4 seconds and lay it on a flat surface.  (I used a wood cutting board, but I read that a plastic cutting board will stick less.)

Step #2:

Now, imagine your wrapper is split into thirds, horizontally.  Place the shrimp on the top third of the wrap.

Step #3:

Place lettuce, cucumber, carrots, pepper and other desired veggies on the bottom third of the wrap.

Step #4:

Place vermicelli noodles, basil, mint and cilantro on top of the veggies.  (I used these WAI WAI Rice Vermicelli Noodles).

Step #5:

Start to roll from the bottom.  Keep rolling tightly until you cover the shrimp.

Step #6:

Fold the ends in, as if you are rolling a burrito.

Step #7:

Roll the rest and place on the plate, shrimp side up!

Continue until you’ve made enough spring rolls for the day.  I think they are best the day-of, so make them fresh!

I can’t forget about this TO DIE FOR peanut sauce I made to go with.  It only has five ingredients and was so easy to make!  It’s amazing what peanut butter, hoisin, soy, ginger and lemon can do.

This might be one of the best things I have ever made. I think my boyfriend would agree.  He was practically licking the bowl. (Okay, he WAS licking the bowl.)

Here is the recipe for this 5 ingredient easy peanut sauce!

This was such a fun dinner to make– perfect for date night or a girls night!  Just remember to roll tightly and quickly, and have loads of fun with it!

If you don’t want to make the rolls, an equally delicious alternative are these Vietnamese “Spring Roll in a Bowl”!

If you don’t want to make the rolls, an equally delicious alternative are these Vietnamese “Spring Roll in a Bowl”!

Print Recipe

5 from 3 votes

How to make Vietnamese Spring Rolls

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Vietnamese Spring Rolls - a delicious, interactive and fun meal to make!

Prep Time45 mins

Cook Time15 mins

Total Time1 hr

Course: Appetizer

Cuisine: Asian

Servings: 12

Author: The Fresh Find

Ingredients

• 1 lb. large shrimp
• 100 g 3.5oz rice vermicelli noodles
• 12 rice wrappers/papers
• 6 romaine leaves
• 2 large carrots or 1 c. shredded carrots
• 2 green onions
• 1 cucumber deseeded
• 1 red bell pepper
• 1 bunch Thai basil
• 1 bunch mint
• 1 bunch cilantro

Instructions

• Cook rice vermicelli noodles (Soak noodles in warm water for 20 minutes. Boil 5 cups of water, drop noodles in and cook for 1 minute. Drain and rinse in colander.)
• Peel and prep shrimp.
• Chop cucumbers, carrots and pepper into thin matchsticks.
• Tear romaine leaves into pieces apprx 1”x 4”.
• Rinse and chop desired garnishes
• Set up station!
• Place warm water in a shallow pan (I use my round stir fry pan) and dip wrapper into shallow pan for 4 seconds.
• Remove wrapper and place on flat surface
• Place the shrimp (I halved them) on the top third of the wrap.
• Place lettuce and other desired veggies on the bottom third of the wrap.
• Place vermicelli noodles, basil, mint and cilantro on top of the veggies.
• Start to roll from the bottom. Roll tightly until you cover the shrimp.
• Fold the ends in, as if you are rolling a burrito.
• Roll the rest and place on the plate, shrimp side up!