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Vietnamese Shrimp Spring Rolls

Cook Time:
40 mins
Prep Time:
20 mins
8 spring rolls

Chef notes

These shrimp spring rolls are quintessential to Vietnamese cuisine and found everywhere in Vietnam. This recipe is for the classic shrimp version, but you can use it as a base for any filling combination — think: tofu, grilled pork, shredded chicken. You'll find they're great for any occasion, an easy dinner, a dish for parties or even a late-night snack.

Technique tip: Take care not to oversoak the rice papers.


Spring Rolls
  • 4 ounces rice vermicelli noodles
  • 1 medium carrot, peeled and julienned
  • 2 cups shredded lettuce
  • 8 (8-inch) round rice paper sheets
  • 1/2 cup Vietnamese basil leaves
  • 1/2 cup fresh cilantro leaves
  • 8 ounces cooked, peeled shrimp, cut in half lengthwise
Hoisin-Peanut Dipping Sauce
  • 1/2 cup hoisin sauce
  • 3 tablespoons creamy peanut butter
  • 4 tablespoons water
  • 1 tablespoon rice vinegar


For the spring rolls:


Cook the rice vermicelli noodles in boiling water for about 5 minutes, or until al dente. Shock them in ice water to stop the cooking process and drain them well. 


Combine the noodles, carrot and lettuce to make the filling.


Soak the rice paper in warm water for about 15 seconds, until it starts to soften and then place it on your cutting board. Place about a half cup of the vegetable filling in the center of the wrapper and top it with the basil, cilantro and two shrimp pieces.


Roll from the bottom up containing the filling with your fingers. Once the bottom skin rolls over once, push down to flatten it a little. Fold in two sides snugly, and then roll up the parcel. Lay it seam-side down on a serving plate.


Repeat steps 3-4 with remaining rice paper sheets.


Serve spring rolls with the hoisin-peannut dipping sauce.

For the hoisin-peanut dipping sauce:

Prepare sauce by combining all ingredients, then serve with the spring rolls.