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Vietnamese Shrimp and Vegetable Spring Rolls

These fresh and vibrant Vietnamese spring rolls are a delightful combination of crisp vegetables, succulent shrimp, and fragrant herbs, all wrapped in delicate rice paper. Served with a tangy and slightly sweet fish sauce-based dipping sauce, they offer a perfect balance of flavors and textures. Originating from Vietnam, these rolls are a staple of the country's cuisine, often enjoyed as a light appetizer or a refreshing meal. Their versatility allows for endless variations, making them a favorite among home cooks and professional chefs alike. Whether served at a casual gathering or as part of a festive spread, these spring rolls bring a taste of Southeast Asia to your table.

Light Lunch | Starter | Vietnamese | Pescatarian | Spring Roll | Knife | Saucepan | Stovetop | Bean Sprout | Mint | Rice Paper | Shrimp | Folding | No-Cook | Rolling | Simmering | Casual Gathering | Festive | Quick
Time to complete

Prep

30min

Cook

5min

Wait

10min

Total

45min

Ingredients (Makes 12 rolls)

Ingredients

  • 24 rice paper sheets (22 cm / 8.5 in diameter)
  • 48 small shrimp, peeled and deveined, pre-cooked (thawed if frozen)
  • 150 g / 5.3 oz bean sprouts
  • 1 bunch fresh mint, finely chopped
  • 1 bunch fresh cilantro or parsley, finely chopped
  • 2-3 small cucumbers, julienned
  • 2-3 carrots, julienned

Dipping Sauce

  • 120 ml / ½ cup fish sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp brown sugar
  • 1 small chili pepper, finely chopped
Nutrition Information (per 100g)
  • Calories: 85
  • Fat: 0.5
  • Protein: 6
  • Carbohydrates: 14
  • Fiber: 1.5
Directions

Prepare the Dipping Sauce

  • 1. In a small saucepan, combine the fish sauce, lime juice, brown sugar, chili pepper, and 120 ml / ½ cup water. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.

Prepare the Rice Paper

  • 2. Soften the rice paper sheets according to the package instructions. Lay them on a clean kitchen towel to absorb excess moisture.

Assemble the Rolls

  • 3. Place a softened rice paper sheet on a clean surface. Arrange 2 shrimp near one edge, followed by julienned cucumber, carrot, bean sprouts, and chopped herbs.

Roll the Spring Rolls

  • 4. Fold the sides of the rice paper inward, then roll tightly from the bottom up, enclosing the filling securely.

Serve

  • 5. Arrange the rolls on a serving platter and refrigerate until ready to serve. Accompany with the prepared dipping sauce.
Cookix's Secrets

Alternative Cooking Method

  • Lightly grill the shrimp before adding them to the rolls for a smoky flavor.

Bold Flavor Enhancements

  • Add crushed peanuts or sesame seeds for extra crunch.

Handling Rice Paper

  • Work with one sheet at a time to prevent sticking. Keep a damp towel nearby to cover softened sheets.

Healthier Variation

  • Replace shrimp with tofu or tempeh for a vegetarian version.

Regional Ingredient Substitutions

  • If fish sauce is unavailable, substitute with soy sauce or tamari.

Seasonal Tweaks

  • Use mango or avocado slices for a tropical twist.

Serving

  • Serve with additional fresh herbs and lime wedges for extra brightness.

Shrimp Preparation

  • For extra flavor, briefly sauté the shrimp with a touch of garlic before assembling the rolls.