Spring rolls are a delicious, fresh, and versatile dish that can be enjoyed as an appetizer, snack, or even a light meal. There are different types of spring rolls, but the Vietnamese-style fresh spring rolls (also called gỏi cuốn or summer rolls) are especially popular. These spring rolls are made with rice paper wrappers and filled with fresh veggies, herbs, and protein like shrimp, chicken, or tofu. They’re typically served with a tasty dipping sauce!
Here’s how to make Vietnamese-style fresh spring rolls at home:
Ingredients:
For the Spring Rolls:
- Rice paper wrappers (about 8-10 sheets, depending on how many rolls you want to make)
- 1/2 lb cooked shrimp (peeled and deveined, or you can use cooked chicken, tofu, or even just veggies if you prefer a vegetarian version)
- 1 cup lettuce (preferably butter lettuce or Romaine), torn into small pieces
- 1 cup shredded carrots (you can use pre-shredded or slice them thinly)
- 1/2 cucumber, julienned (cut into thin strips)
- 1/2 cup fresh cilantro leaves (optional, but adds great flavor)
- 1/2 cup fresh mint leaves (optional, but adds freshness)
- 1/2 cup fresh basil leaves (optional, but great for extra flavor)
- Vermicelli noodles (optional but adds a nice texture, follow package instructions to cook)
For the Peanut Dipping Sauce:
- 1/4 cup peanut butter
- 2 tbsp hoisin sauce (or soy sauce if you don’t have hoisin)
- 1 tbsp rice vinegar
- 1 tsp sugar (optional)
- 1-2 tbsp water (to thin out the sauce, depending on your preferred consistency)
- 1 garlic clove, minced
- A pinch of chili flakes (optional for spice)
Instructions:
1. Prepare the ingredients:
- Shrimp: If you’re using shrimp, peel and devein them. You can leave them whole or slice them into halves for easier wrapping.
- Vegetables: Wash and prepare your lettuce, herbs, and veggies. Slice the cucumber into thin strips and shred the carrots.
- Noodles: If you’re adding vermicelli noodles, cook them according to the package instructions and set aside to cool.
- Herbs: Fresh herbs like cilantro, mint, and basil add a burst of flavor, so make sure you have these ready.
2. Prepare the rice paper wrappers:
- Fill a shallow dish with warm water. One by one, dip the rice paper sheets into the water for about 5 seconds (don’t over-soak, or they’ll become too soft to work with). Once the rice paper becomes soft and pliable, lay it flat on a clean, damp kitchen towel or a large plate.
3. Assemble the spring rolls:
- Lay your fillings in a small line along the bottom third of the rice paper. Start with a layer of lettuce, followed by a few shrimp (or other protein), a couple of strips of cucumber and carrots, a few noodles (if using), and a handful of fresh herbs.
- Make sure not to overstuff the rolls—keep everything in a neat line for easy rolling.
4. Rolling:
- Fold the bottom of the rice paper over the filling. Then fold in the sides and tightly roll up the spring roll like a burrito, making sure it’s snug but not too tight. You want it to hold together but not rip the rice paper.
5. Prepare the dipping sauce:
- In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, sugar, minced garlic, and a little water to reach your desired consistency.
- If you want some heat, add a pinch of chili flakes or a bit of sriracha to the sauce.
6. Serve:
- Cut the spring rolls in half on a diagonal (optional) and serve them with the peanut dipping sauce on the side.
Tips:
- Rice paper storage: Rice paper can be delicate, so if you’re not using them immediately, store them in a damp towel to keep them from drying out.
- Substitutions: Feel free to switch up the veggies, protein, or even the herbs to your taste. For example, you could use avocado for some creaminess or add bell peppers for extra crunch.
- Prep ahead: The spring rolls can be made in advance, but try to serve them within a few hours for the best texture. If you do make them early, cover them with a damp cloth to keep them from drying out.
Variations:
- Crispy Spring Rolls: If you’re in the mood for crispy spring rolls instead, you can make fried spring rolls using the same filling. Wrap the filling in rice paper and deep fry them until golden and crispy. These are delicious but a little more indulgent!
- Vegetarian/Vegan Spring Rolls: For a vegetarian or vegan version, you can leave out the shrimp and add extra veggies like avocado, mushrooms, or tofu.
These fresh spring rolls are so refreshing, light, and delicious, plus they’re totally customizable! What protein or veggie would you use in your spring rolls?
