Spring On Your Plate

easy-asian Fresh Spring Rolls (Vietnamese Style)

Makes 8 rolls

Prep: 45 minutes
Cook: 5 minutes

Shopping List:

  • 55 gr or 2 ounces rice vermicelli
  • 8 rice wrappers (22 cm or 8.5 inch diameter)
  • 8 large cooked shrimp – peeled, deveined and cut in half
  • 4 gr or 1⅓ tablespoons chopped fresh Thai basil
  • 5 gr or 3 tablespoons chopped fresh mint leaves
  • 9 gr or 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped


  • 20 ml or 4 teaspoons fish sauce
  • 60 ml or ¼ cup water
  • 30 ml or 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 25 gr or 2 tablespoons white sugar
  • 3 ml or ½ teaspoon garlic chili sauce
  • 45 ml or 3 tablespoons hoisin sauce
  • 3 gr or 1 teaspoon finely chopped peanuts

TlenterolletjesO MAKE:

  1. Bring a medium saucepan of water to boil.
  2. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  3. Fill a large bowl with warm water.
  4. Dip one wrapper into the hot water for 1 second to soften.
  5. Lay wrapper flat.
  6. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 5 cm or 2 inches uncovered on each side.
  7. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
  8. Repeat with remaining ingredients.
  9. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  10. In another small bowl, mix the hoisin sauce and peanuts.
  11. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Note 1: The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets or in larger supermarkets.

Note 2: For those of you who are willing to add a bit more effort to make the rolls even that much more “authentic Vietnamese” here are some suggestions: along with the shrimp, add some boiled pork that’s thinly sliced. As well as some sprouts, shredded carrot and a long thinly sliced piece of cucumber. And for an easy and excellent peanut dipping sauce, mix 1 part crunchy peanut butter to 2 parts hoisin sauce. Whisk over medium heat until blended, adding a few splashes of water to make the sauce less thick. This sauce truly makes the dish!


Amount Per Serving Main recipe
Calories: 82
Total Fat: 0.7g
Saturated Fat: 0.1g
Cholesterol: 11mg
Sodium: 305mg
Total Carbohydrates: 15.8g
Dietary Fiber: 0.6g
Protein: 3.3g

Gastric Bypass, Gastric Sleeve and Lap-band persons can eat only 2 rolls max !

PDF of this recipe: 20150321-EA-Spring-Rolls-Vietnamese-Style

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