Fresh and Healthy Vietnamese Cuisine
These fresh spring rolls (also known as summer rolls) are a staple of Vietnamese cuisine. Unlike fried egg rolls, these are served fresh and showcase the beautiful colors and textures of raw vegetables and herbs wrapped in translucent rice paper.
Working with Rice Paper
Rice paper wrappers can be tricky at first. The key is to not over-soak them - a quick 10-15 second dip in warm water is all they need. They'll continue to soften as you work with them.
Spring Rolls
Crispy Vietnamese spring rolls with vegetables and dipping sauce
Ingredients
Instructions
- 1 Cook rice vermicelli according to package directions. Drain and rinse with cold water. Set aside.
- 2 Prepare all vegetables and herbs, arranging them on a large platter for easy assembly.
- 3 Make the peanut sauce: whisk together peanut butter, soy sauce, lime juice, honey, sriracha, and 2-3 tablespoons of warm water until smooth. Set aside.
- 4 Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until just pliable.
- 5 Lay the softened wrapper on a clean, damp cutting board or plate.
- 6 On the bottom third of the wrapper, layer a small amount of noodles, vegetables, and herbs, leaving 2 inches on each side.
- 7 Fold the bottom of the wrapper over the filling, then fold in the sides.
- 8 Roll tightly but gently to the top, creating a tight cylinder. The wrapper should seal itself.
- 9 Repeat with remaining wrappers and filling. Slice each roll in half diagonally.
- 10 Serve immediately with peanut dipping sauce.
Chef's Note
Spring rolls are best enjoyed fresh but can be stored for 2-3 hours. Wrap each roll individually in plastic wrap and refrigerate. Do not stack them or they'll stick together. You can also add cooked shrimp or grilled chicken for a protein boost.
Servings: 4
Cuisine: Vietnamese
Course: appetizer
Nutrition (per serving): 8g protein · 28g total carbs