Vietnamese Fresh Spring Rolls Recipe

These fresh spring rolls are delicious! Don't be intimidated by the rice paper wrappers. Soak them one at a time in warm water until they are JUST soft then remove it to a paper towel and fill. The wrap will continue to soften. By the time you are finished adding the ingredients, it will be ready to roll. If you don't have ALL the ingredients called for in this recipe, please don't let that stop you from using what you do have and enjoying every bite.

I make these often. They are called "Summer Rolls" by Vietnamese. I bake chicken breasts (instead of shrimp) with minimal salt as the sauce has salt. I omit cilantro. I use peanut sauce. The proper way to eat them is to spoon in the sauce with small spoons into the open end before each bite. Add carrots to recipe. Shreded or sliced thin. Butter or romaine lettuce is best. Makes a healthy lunch for work the next day.

People ask about how to keep them from sticking together. I just made this up, but it works. Cut up some lettuce into thin strips about 1/2" wide and put the lettuce on a plate. Lay the completed spring rolls on the bed of lettuce and use a few strips between them to keep them separate. Of course, you can serve them on the lettuce strips as well

I’ve made these many times as I cannot get these at any local restaurants in our small-ish community. At first I made strictly by the recipe and they are very good. This is an easy recipe to adjust to your tastes. I really like them with shrimp but have also used leftover rotisserie chicken, thinly sliced leftover rare beef, etc. I slice my veggies and meat first. Then I find that by bringing the water to a full boil b4 tossing in the rice noodles they cook almost instantly. I then strain them out, saving the hot water, and do a quick dip in cold water. Then plop them on a kitchen towel to dry a little more. I quickly dip the rice papers into the reserved hot water, lay it directly on the counter and fill/roll one at a time. With a little practice I’ve realized that less is best with filling them up and rolling tightly. I’ll make 4 just for a evening snack and use dumpling sauce or ginger dressing as a dip.

I guess the second time is the charm. A year ago I tried this and the rice paper gave me fits. This time I layed the wrappers on something where I could see the edges of it. On a quartz counter they tend to disappear. This time I put them on a plastic cutting board. I just used plain soy sauce. Yes very good

This is my go to, to order when I go to my favorite Vietnamese restaurant. I make these sometimes with shredded chicken and the green part of the salad onion. I tone it down on the sugar and add extra garlic Thia sauce as I like it a little spicier. My kids prefer the peanut housing sauce. Cucumber is a great addition as well. A tip on the rice paper...warm wet fingertips!

Close. Missing a few items like carrots and wrap them in plastic wrap individually. Either eat the day of or the next. Three days you are testing fate. Think about it, would you eat three day old shrimp in our fridge…..?????

Very good, just need to figure out how to keep the rice paper from sticking to the plate.

I am still having a little trouble with the rice paper and I had a simple peanut/hoisin sauce, but this was fabulous and really tasty and satisfying. I left herbs whole, which prob tore up rice paper, so chopping makes sense. Yummy!!

These are easy to make if you plan it right. I used the hot water from the pan I used to soak vermicelli in. The water is a bit cloudy but still works and you save energy to heat extra water. I don't eat fish so you can use Soya/no soy sauce instead. Also didn't have peanuts so substitute them with Pine nuts. I also used some other ingredients like daikon, carrots spring onions chives. Very versatile and adaptable to where ever you live.

These were awesome and the sauce was great. I added only half the amount of lime juice since it was already pretty tart. I also made a peanut dipping sauce which was just 1/4 cup peanut butter, 1/4 cup hoisin sauce and agave to taste (for sweetness and more liquid texture).

Love these things

I love spring rolls at restaurants so I was pretty excited to make them at home and this recipe delivered great results. The spring rolls turned out beautifully, very refreshing with umami filling on the inside. I paired it with some awesome Vietnamese beer and oh boy we had a great time at dinner. This recipe is a keeper for sure.

I make this all the time so giod

So simple but tastes like it took hours.

Seriously, this recipe is amazing.

This is not an authentic recipe. True Vietnamese spring rolls (also referred to as summer rolls or fresh spring rolls by AMERICANS) use shrimp AND PORK LOIN, CULANTRO not cilantro, no mint, THAI basil, and includes julienned cucumbers and bean sprouts. We DON’T chop the herbs but lay them parallel with the roll. VIETNAMESE call them spring rolls because what Americans call egg rolls are actually MEAT ROLLS because the primary ingredient is MEAT, not vegetables. And for rolling, you always fold the bottom up first, roll once and THEN fold in the sides and roll the rest of the way up making sure to seal the edges once rolled so that it doesn’t fall apart. And these are typically served with peanut sauce (a hoisin and PEANUT BUTTER based sauce) not the NOUC CHAM (fish sauce based dipping sauce). Also, when you’re rolling, you want to tuck it as tight as possible without tearing the wrapper. This also helps to keep the ingredients tucked and easier to bite. And we eat them as a light meal or a side dish, not as a snack.

I was surprised that the rice paper wrap wasn't more difficult after reading the other reviews but you just have to be careful and take your time with that part. I did everything the way the recipe says except I had to substitute with Genovese basil and with orange mint for regular mint. I also made the sauces exactly like it says. My husband and I both thought they lacked flavor more than anything. I probably won't make them again because it was too much work for a dish that tasteless.

Tastes homemade, but so easy.

I used parchment paper(waxy side up) to lay the rice wrapper.