Vietnamese Fresh Spring Rolls

Bursting with a colorful medley of crisp vegetables, aromatic herbs, tender shrimp, and vermicelli noodles, they offer a delightful textural symphony within each bite.

fuxing zhu
December 25, 2024

Hello, Food Lovers! 🍽️

Welcome to the 8th issue of VERYWELL FOOD!

In this issue, we’re diving into the vibrant world of Vietnamese Fresh Spring Rolls—a fresh, healthy, and utterly delicious dish that’s sure to brighten up your meal rotation! 🌿🥢

With fresh veggies, tender shrimp (or your protein of choice!), and a tangy dipping sauce, this recipe is a feast for both the eyes and the taste buds! 😋

So, grab your ingredients, roll up your sleeves, and let’s roll into this flavorful adventure! Ready? Let’s get started! 🌯🎉

Recipe of the Week 🍲

Crafted with a delicate finesse, Vietnamese Fresh Spring Rolls stand as a testament to the art of light, vibrant, and refreshing cuisine.

📝 Ingredients:

12 rice paper wrappers (bánh tráng)
8 large shrimp, peeled and deveined
4 ounces rice vermicelli noodles
1/2 pound pork belly or tenderloin (optional)
1 large carrot, julienned
1 cucumber, julienned
1 cup fresh bean sprouts
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 cup fresh Thai basil leaves
4 large lettuce leaves (such as butter lettuce), torn into pieces
1/4 cup hoisin sauce
2 tablespoons peanut butter
2 tablespoons water
1 tablespoon soy sauce
1 garlic clove, minced
1–2 teaspoons Sriracha (optional, for heat)
2 tablespoons crushed peanuts (for garnish)

📝 Instructions:

Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove and let cool. Slice each shrimp in half lengthwise.
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
Julienne the carrot and cucumber. Wash and dry the lettuce, cilantro, mint, and Thai basil leaves.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it softens but is still slightly firm. Remove and place it on a clean, flat surface.
Place a few pieces of lettuce in the center of the wrapper. Add a small handful of rice vermicelli, a few julienned carrots, cucumber, bean sprouts, and fresh herbs on top.
Add 2-3 shrimp halves (pink side down for presentation) and slices of pork (if using) above the vegetables.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly away from you, tucking in the filling as you go. Repeat with the remaining wrappers and fillings.
In a small saucepan, combine the hoisin sauce, peanut butter, water, soy sauce, and minced garlic. Cook over medium heat, stirring until smooth. Adjust the consistency with more water if needed. Add Sriracha for heat, if desired. Pour into a serving bowl and top with crushed peanuts.

Meal Prep Tips ⏱️

For a vegetarian version, replace the shrimp and pork with tofu or omit them entirely.
To keep the rolls from sticking together, place them on a plate lightly brushed with oil or lined with lettuce leaves.
These rolls are best enjoyed fresh, but you can store them in the refrigerator covered with a damp towel for up to 2 hours.