Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vietnamese Rice Paper Rolls (Spring Rolls) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 2 reviews

  • Author: Sara
  • Total Time: 20 minutes
  • Yield: 7 servings (7-14 rolls depending on how many rice paper sheets used)
  • Diet: Low Fat

Description

These Vietnamese Rice Paper Rolls, also known as Spring Rolls, are fresh, vibrant, and packed with flavors. Featuring tender cooked prawns, crunchy lettuce, mint leaves, and vermicelli noodles wrapped in delicate rice paper, they are served with a creamy, tangy peanut dipping sauce that adds a perfect balance of taste. Ready in just 20 minutes, this recipe makes a light and healthy appetizer or snack, perfect for sharing.

Ingredients

Spring Roll Ingredients

  • 7 – 14 sheets of 22cm/8.5″ round rice paper
  • 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
  • 50g / 1.5 oz dried vermicelli noodles
  • 7 lettuce leaves (soft leaves such as Oak or Butter Lettuce)
  • 14 mint leaves
  • 1 cup bean sprouts

Peanut Dipping Sauce

  • 1 tbsp peanut butter, preferably smooth (crunchy is okay too)
  • 2 tbsp Hoisin Sauce
  • 1 1/2 tbsp white vinegar or lime juice
  • 1/3 cup milk (any fat percentage) or water
  • 1 garlic clove, minced
  • 1/2 tsp crushed chili, sambal oelek, or other chili paste (optional, adjust to taste)

Instructions

  1. Prepare Peanut Sauce: Combine peanut butter, hoisin sauce, vinegar or lime juice, milk or water, minced garlic, and crushed chili (if using) in a bowl. Mix briefly — it won’t fully come together at first. Microwave for 30 seconds, then stir again until the sauce becomes smooth. Set aside and allow to cool. Adjust sourness with more vinegar, saltiness with salt, and spiciness with chili paste if needed. Adjust thickness with additional milk or water once cooled.
  2. Prepare Vermicelli Noodles: Place the vermicelli noodles in a bowl and cover with warm water for 2 minutes, or follow packet instructions. Drain thoroughly after soaking.
  3. Prepare Prawns: Peel cooked prawns, slice each in half lengthwise, and remove the vein carefully.
  4. Prepare Lettuce: Remove the crunchy core from each lettuce leaf, keeping the soft leafy parts intact.
  5. Make Lettuce Bundles: Place some vermicelli noodles and bean sprouts onto a lettuce leaf, then roll it up tightly with the seam side down. Repeat for all leaves.
  6. Prepare Rice Paper: Fill a large bowl with warm water. The bowl does not need to fit a whole rice paper sheet at once.
  7. Soften Rice Paper: Submerge two rice papers together in the warm water for about 2 seconds. If the bowl is too small, submerge sections consecutively, counting 2 seconds per part. Take note of the smooth side as it should end up on the outside of the roll.
  8. Arrange Rice Paper on Work Surface: Place the two softened rice papers on a board or counter with the smooth side down. They will naturally stick together.
  9. Assemble Rolls with Prawns: On the top third of the rice paper, place 3 halved prawns in a row with a mint leaf in between each for a beautiful presentation.
  10. Add Lettuce Bundle: Place one lettuce bundle with the seam side down in the middle of the rice paper beneath the prawns.
  11. Fold and Roll: Fold in the left and right edges of the rice paper over the filling, then starting from the bottom, roll tightly upward to enclose the filling. Continue rolling firmly until sealed. The rice paper is sticky and will seal itself.
  12. Final Presentation: The finished roll should showcase the prawn halves and mint leaves on the smooth, outer side with the seam neatly tucked on the side or underneath.
  13. Serve: Serve the rice paper rolls immediately with the peanut dipping sauce.

Notes

  • Use soft lettuce varieties like Oak or Butter Lettuce for easy rolling and better texture.
  • Adjust the level of chili in the peanut sauce according to personal preference.
  • Rice paper softens quickly; avoid over-soaking to prevent tearing.
  • The peanut dipping sauce can be made ahead and refrigerated. Bring to room temperature and adjust with milk or water before serving.
  • Double layering rice paper sheets can help prevent tearing and make rolls easier to handle.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese

Find it online: https://saraflavors.com/vietnamese-rice-paper-rolls-spring-rolls-recipe/