Vietnamese Spring Rolls


For Spring Rolls 

10-12 rice paper wrapper
18-20 pcs shrimps
½ cucumber, cut into thin, long strips
1 carrot, cut into thin, long strips
50 g vermicelli or rice noodles
1 bunch of mint or cilantro/ parley or basil (or all)
10-12 lettuce or any salad leaves, cut into smaller pieces

Dipping Sauce

2 Tbsp finely chopped ginger
¼ cup rice vinegar
⅛ cup soy sauce
1 clove garlic
2 tsp sugar
⅛ cup water
1 tsp sesame oil


  1. Start with preparing vermicelli or rice noodles by cooking in boiling water as per package instructions.
  2. Cook shrimps in a pan or skillet by adding ½ cup of water, you may add 1 tsp of salt to add a bit of taste. Cover the pan and let it simmer until all shrimps turn pink. Peel once cooled and cut each shrimp into half, lengthwise.
  3. Wrap and roll. Pour some warm water on a shallow bowl or deep plate. Dip and soak the rice paper wrapper (1 or 2 at a time) until it becomes soft and jelly like. Lay the soak rice paper wrapper flat on a plate. Next is, line 3-4 halves of shrimps at the bottom third of the wrapper , layer with cucumbers and carrots then some vermicelli noodles and lastly the greens. Then tuck the ends inside and roll as tight as you can.
  4. To make the sauce, just mix all ingredients until sugar is dissolved.

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