Vietnamese Spring Rolls
These fresh spring rolls are sometimes called fresh summer rolls. They are made with a soaked rice paper wrapper, and stuffed with fresh herbs, veggies, and sometimes shrimp. Choose your favorite herbs and vegetables to make your own perfect roll. Serve these with a creamy peanut-sauce inspired dip, made allergy safe with SunButter!
Servings: 16 rolls
Calories: 121kcal
Ingredients
Spring Rolls
- 10 shrimp precooked, sliced in half lengthwise
- 16 rice paper wrappers
- 1/2 ounce rice vermicelli noodles optional (I prefer extra veggies in mine!), soaked to package directions and drained
- 8 leaves butter lettuce
- fresh herbs cilantro, basil, spring onions
- 1 cup carrots julienne cut
- 1 cup red cabbage very thinly shredded
- 1 cup cucumber julienne cut
- 1 red bell pepper julienne cut
Creamy Dipping Sauce
- 1/2 cup SunButter No Sugar Added Organic or Creamy varieties also work!
- 1/2 cup water
- 2 tablespoons fish sauce or sub coconut aminos
- 1 tablespoon lime juice
- 1-3 teaspoons sriracha based on desired heat level
Instructions
Creamy Dipping Sauce
- Add all ingredients into a blender, and process until smooth. Pour into a serving dish, cover with plastic wrap, and refrigerate until ready to serve.
Spring Rolls
- If using shrimp, precook it, or purchase cooked shrimp. Cut the shrimp lengthwise so they are thin enough to roll with the vegetables.
- Soak these fine rice noodles (sometimes called glass noodles) in a large bowl of hot water. It usually takes about 10-15 minutes for them to soften. Drain, and set aside to use with the fillings.
- Prepare all your fillings and set up a wrapping station. Add water to pie plate or tart pan to soak the rice paper. Precook shrimp and rice vermicelli noodles, if using.
- Dip a piece of rice paper into the water. Do not over soak it. It does not have to be soft when you remove it. Hold it in the water for about 2-3 seconds, and then place it on a cutting board. The water will continue to soak in as you wrap the spring rolls. If you over soak the rice paper, the spring rolls will tear when rolling.
- Add a piece of lettuce and 3 half shrimp pieces to each spring roll wrapper. Keep the fillings in the center to allow space to roll the rice paper.
- Add rice vermicelli noodles, herbs, and crisp vegetables. Any combo of veggies work but I like to get a rainbow of colors in these!
- Fold the top part of the wrapper to the bottom part. They will stick together in the center of the roll.
- Roll from left to right in a tight roll. The rice paper is sticky so once you have it rolled, it will hold tight. I’ve made these many times, and the first one never looks nice! Practice with each roll to make the next one look better.
- Serve spring rolls with dipping sauce of choice!
Video
Notes
HOW TO STORE LEFTOVERS
Place leftovers on a plate, and cover tightly in plastic wrap. If needed, use parchment to separate rolls. If they touch, they will stick together and be difficult to pull apart without tearing the delicate rice paper. Keep refrigerated for up to 3 days. If the rice paper is chewy (from water evaporating), spray them with a mist of cold water, and then allow them to sit and soak the water in for a couple of minutes.VEGAN SPRING ROLLS
These are easily adaptable to a vegan roll! Simply skip shrimp, or add a vegan protein, like edamame or fried tofu.Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Cholesterol: 12mg | Sodium: 309mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1894IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 1mg