Name: Vietnamese Fresh Spring Rolls
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 340 g shrimp (peeled, deveined, and tails removed); 120 g Rice vermicelli (dry); 12 pieces Rice paper wrappers; 12 leaves lettuce (washed and dried); 1 piece carrot (fine matchsticks); 1 piece Cucumber (fine matchsticks); 16 leaves Mint (picked from stems); 16 leaves Thai basil (picked from stems); 2 pieces Shallot (thinly sliced); 2 tbsp Rice bran oil (for frying the shallot); 80 g Peanut butter (smooth); 30 ml lime juice (freshly squeezed); 30 ml Coconut aminos; 15 ml maple syrup

How to prepare

Bring a medium saucepan of water to a boil. Add the shrimp and simmer for 2 to 3 minutes, until opaque and firm in the center; drain, cool, and halve lengthwise.

Soak the rice vermicelli in boiling water according to the package directions, usually 3 to 5 minutes, until pliable. Drain thoroughly and cool under cold running water.

Heat the rice bran oil in a small skillet over medium heat. Fry the sliced shallot for 3 to 5 minutes, stirring often, until evenly golden and crisp. Transfer to a paper towel and cool.

Mix the peanut butter, lime juice, coconut aminos, maple syrup, and 45 ml of warm water in a small bowl until smooth and pourable. Add another splash of water if needed.

Fill a wide shallow dish with warm water. Dip one rice-paper wrapper for 5 seconds, turning once, then lay it flat on a clean, barely damp board. Wait 10 to 15 seconds until the wrapper feels flexible but not sticky; do not soak it until fully soft, or it may tear during rolling.

Place one lettuce leaf across the lower third of the wrapper, leaving a 2 cm border. Add about one-twelfth of the noodles, carrot, cucumber, mint, basil, and shrimp, arranging the shrimp in a neat row, then sprinkle with a little fried shallot so the filling stays compact and evenly distributed.

Colorful spring roll filling arranged on a softened rice-paper wrapper

AI-generated image

Fold the lower edge tightly over the filling, fold in both sides, and roll firmly toward the top, keeping the cylinder compact without tearing the wrapper. Repeat with the remaining wrappers and filling.

Arrange the rolls seam-side down and serve whole or cut diagonally with the peanut dipping sauce. Garnish the sauce with any remaining fried shallot.

Vietnamese fresh spring rolls with shrimp, herbs, peanut sauce, and fried shallots

AI-generated image

Why this recipe works

Soft rice paper gives the rolls structure while shrimp, noodles, herbs, and crisp vegetables create contrasting textures. A quick fry adds aromatic shallot crunch, and the creamy peanut sauce supplies the salty-sweet balance.

Storage and reheating

How to store it

Serve immediately for the best texture. If necessary, refrigerate the rolls in a single layer under a damp kitchen towel and loosely covered for up to 4 hours; keep the dipping sauce covered separately.