Vietnamese Spring Rolls

How to Make Vietnamese Spring Rolls

1. 1

   Step 1: Cook the shrimp

   Active 12 min · Passive 5 min

   Bring a medium pot of water to a gentle boil. Add the shrimp and cook just until opaque and pink, about 2–3 minutes depending on size. Drain and immediately transfer shrimp to a bowl of ice water to stop cooking; chill 3–5 minutes, then drain and pat dry. If large, slice shrimp in half lengthwise; if small, leave whole for assembly.

   For this step

   • 1 lbShrimp (peeled, deveined, tails off)
   
2. 2

   Step 2: Soak the rice vermicelli

   Active 5 min · Passive 6 min

   Place the rice vermicelli in a heatproof bowl and cover with very hot (off-the-boil) water. Soak until tender but still slightly firm, 4–6 minutes (follow package directions if different). Drain, rinse under cold water to stop cooking, and toss gently to separate. Set aside in a shallow bowl for assembly.

   For this step

   • 6 ozRice vermicelli noodles
   
3. 3

   Step 3: Prep the vegetables and herbs

   Active 12 min

   Wash and thoroughly dry the lettuce and herbs. Julienne the cucumber and carrots, thinly slice the scallions, and trim any brown ends from the bean sprouts. Arrange each component in its own bowl or on a tray for easy assembly so you can grab small handfuls while rolling.

   For this step

   • 1 headButter lettuce or romaine leaves
   • 1 mediumCucumber (seeded, julienned)
   • 2 mediumCarrots (julienned)
   • 1/2 cupFresh mint leaves (packed)
   • 1/2 cupFresh cilantro (packed)
   • 1/4 cupThai basil (optional)
   • 2 countScallions (thinly sliced)
   • 1 cupBean sprouts (optional)
   
4. 4

   Step 4: Make the nuoc cham (classic dipping sauce)

   Active 5 min

   Juice the 2 limes (reserve a little juice if you want extra for the peanut sauce). In a small bowl whisk together 3 tbsp fish sauce, the lime juice, 2 tbsp granulated sugar, 0.25 cup water, and the minced garlic until the sugar dissolves. Stir in red chili or sriracha to taste. Taste and adjust for a bright balance of salty, sour, sweet and spicy.

   For this step

   • 2 countLimes
   • 3 tbspFish sauce
   • 2 tbspGranulated sugar
   • 1/4 cupWater (for nuoc cham)
   • 1 cloveGarlic (minced)
   • 1 tspRed chili or sriracha (optional)
   
5. 5

   Step 5: Make the optional peanut sauce

   Active 5 min

   In a small bowl whisk 0.25 cup peanut butter with 2 tbsp tamari. Add the warm water 1 tbsp at a time until the sauce reaches a spoonable consistency (use about 1–2 tbsp). Stir in a splash of the reserved lime juice and sriracha or a drop of fish sauce if you like more depth. Keep at room temperature until serving.

   For this step

   • 1/4 cupPeanut butter (for optional peanut sauce)
   • 2 tbspTamari or gluten-free soy sauce (for peanut sauce)
   • 2 tbspWarm water (to thin peanut sauce)
   
6. 6

   Step 6: Soften rice paper and assemble the rolls

   Active 25 min

   Fill a wide shallow bowl with warm (not hot) water. Working one wrapper at a time, dip a rice paper into the water for 5–10 seconds until pliable, then lay it on a clean damp towel or cutting board. Near the bottom third of the wrapper place a lettuce leaf, a small handful of vermicelli, 2–3 shrimp (or shrimp halves), a few cucumber and carrot juliennes, a sprinkle of scallions, a few herb leaves, and a few bean sprouts. Fold the bottom edge up over the filling, fold in the sides, then roll tightly toward the top to seal. Repeat with remaining wrappers and fillings, keeping finished rolls covered with a damp towel.

   For this step

   • 12 countRice paper wrappers
   
7. 7

   Step 7: Finish and serve

   Active 5 min

   Transfer rolls to a platter and, if desired, cut each roll in half on the diagonal. Serve immediately with the nuoc cham and optional peanut sauce for dipping. Store any leftover rolls covered with a damp towel and plastic wrap in the refrigerator for up to 24 hours; they’re best the same day.
   

1. Bring a medium pot of water to a gentle boil. Add the shrimp and cook just until opaque and pink, about 2–3 minutes depending on size. Drain and immediately transfer shrimp to a bowl of ice water to stop cooking; chill 3–5 minutes, then drain and pat dry. If large, slice shrimp in half lengthwise; if small, leave whole for assembly.
2. Place the rice vermicelli in a heatproof bowl and cover with very hot (off-the-boil) water. Soak until tender but still slightly firm, 4–6 minutes (follow package directions if different). Drain, rinse under cold water to stop cooking, and toss gently to separate. Set aside in a shallow bowl for assembly.
3. Wash and thoroughly dry the lettuce and herbs. Julienne the cucumber and carrots, thinly slice the scallions, and trim any brown ends from the bean sprouts. Arrange each component in its own bowl or on a tray for easy assembly so you can grab small handfuls while rolling.
4. Juice the 2 limes (reserve a little juice if you want extra for the peanut sauce). In a small bowl whisk together 3 tbsp fish sauce, the lime juice, 2 tbsp granulated sugar, 0.25 cup water, and the minced garlic until the sugar dissolves. Stir in red chili or sriracha to taste. Taste and adjust for a bright balance of salty, sour, sweet and spicy.
5. In a small bowl whisk 0.25 cup peanut butter with 2 tbsp tamari. Add the warm water 1 tbsp at a time until the sauce reaches a spoonable consistency (use about 1–2 tbsp). Stir in a splash of the reserved lime juice and sriracha or a drop of fish sauce if you like more depth. Keep at room temperature until serving.
6. Fill a wide shallow bowl with warm (not hot) water. Working one wrapper at a time, dip a rice paper into the water for 5–10 seconds until pliable, then lay it on a clean damp towel or cutting board. Near the bottom third of the wrapper place a lettuce leaf, a small handful of vermicelli, 2–3 shrimp (or shrimp halves), a few cucumber and carrot juliennes, a sprinkle of scallions, a few herb leaves, and a few bean sprouts. Fold the bottom edge up over the filling, fold in the sides, then roll tightly toward the top to seal. Repeat with remaining wrappers and fillings, keeping finished rolls covered with a damp towel.
7. Transfer rolls to a platter and, if desired, cut each roll in half on the diagonal. Serve immediately with the nuoc cham and optional peanut sauce for dipping. Store any leftover rolls covered with a damp towel and plastic wrap in the refrigerator for up to 24 hours; they’re best the same day.