Description
Bright, fresh, and light Vietnamese spring rolls filled with crisp vegetables, fragrant herbs, and protein, served with a savory dipping sauce.
Ingredients
- Rice paper wrappers
- Rice vermicelli noodles
- Cooked shrimp or tofu
- Lettuce
- Carrots
- Cucumber
- Bell peppers
- Mint
- Cilantro
- Basil
- Peanut sauce or hoisin sauce for dipping
Instructions
- Cook the shrimp or tofu and rice vermicelli according to package directions. Let cool before assembling.
- Soften a rice paper wrapper in warm water for 10–15 seconds until pliable. Lay flat on a clean surface.
- Place a small amount of vermicelli, followed by shrimp or tofu, and then vegetables and herbs in the lower third of the wrapper, keeping it centered.
- Fold the bottom edge over the fillings, tuck in the sides, and roll tightly upwards until sealed.
- Repeat with remaining wrappers and ingredients. Serve on a platter with peanut sauce or hoisin sauce for dipping.
Notes
For best freshness, assemble the rolls no more than a few hours before serving. Store assembled rolls in an airtight container lined with a slightly damp paper towel to keep them from drying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook, Assembly
- Cuisine: Vietnamese