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Vietnamese Fresh Spring Rolls


  • 2 ounces rice vermicelli

  • 8 rice wrappers (8.5 inch diameter)

  • 8 large Shrimp - cooked, peeled, deveined and cut in half

  • 2 leaves lettuce, chopped

  • 3 tablespoons chopped fresh mint leaves

  • 3 tablespoons chopped fresh cilantro

  • 1 ⅓ tablespoons chopped fresh Thai basil


  • ¼ cup water

  • 2 tablespoons fresh lime juice

  • 2 tablespoons white sugar

  • 4 teaspoons fish sauce

  • 1 clove garlic, minced

  • ½ teaspoon garlic chili sauce

  • 3 tablespoons hoisin sauce

  • 1 teaspoon finely chopped peanuts


  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 5 minutes.

  2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat; place 2 shrimp halves in a row across the center, add some vermicelli, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.

  3. For the sauces: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined. Mix hoisin sauce and peanuts in a separate small bowl.

  4. Serve rolled spring rolls with fish sauce and hoisin sauce mixtures.

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