Vietnamese Fresh Spring Rolls Recipe | Summer Rolls EASY TUTORIAL (2024)

Three Ladies Rice Paper Wrappers – Love these wrappers. Easy to work with. Consistently one of the best wrappers we’ve found.

Rice Paper Water Bowl– The perfect bowl for dipping the rice paper at the table. These have been life changers when it comes to our spring roll parties. Easy for everyone to dip and takes up so much less table space.

OXO Julienne Tool– This little tool makes julienning the carrots and other ingredients a breeze.

Flying Lion Fish Sauce– This has been our house fish sauce for decades. Great stuff! We’ll use it to make our dipping sauces as well as marinades.

Red Boat Fish Sauce– 100% all natural first press extra virgin Vietnamese fish sauce. One of the best craft fish sauce producers.

Koon Chun Hoisin Sauce – Our house favorite hoisin sauce. Great flavor. We use it to make a dipping sauce for spring rolls.

Yield: 12 servings

for the pork and shrimp spring rolls:

• 1/2 lb. (227 g) medium shrimp , peeled and deveined
• 1 tablespoon (15 ml) vegetable oil
• 1/2 lb. (227 g) boneless pork loin or pork shoulder
• 8 oz. (227 g) package dried rice vermicelli noodles or “rice sticks”, cooked to package instructions
• 1 small (1 small) head of lettuce
• 1 medium (1 medium) cucumber , cut into thin strips
• fresh herbs: mint, asian basil, Vietnamese coriander, Vietnamese perilla or cilantro
• 12 8-inch (12 8-inch) rice paper wrappers or rice paper spring roll wrappers

for hoisin peanut dip:

• 1/4 cup (70 g) hoisin ( If hoisin dip is too thick, add water to thin out the dip)
• 2 tablespoons (30 ml) peanut butter , almond butter, or cashew butter.
• 1 teaspoon (5 ml) rice vinegar
• 1/2 teaspoon (2.5 ml) sesame oil
• 1 teaspoon (5 ml) chili garlic sauce , optional

For the hoisin peanut dip:

• In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.

For the rolls:

• Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.

• Cookthe Pork. Cook using any method you prefer: grill, pan sear, bake, etc… We love to used grilled pork steaks, but traditionally it is commonly boiled. To Boil: Bring medium pot of water to boil and add pork. Boil the pork on medium heat for about 15-25 minutes or until the pork is cooked. Remove from water, allow to cool and slice into thin strips.

• Cook the Shrimp:Cook using any method you prefer: grill, pan sear, boil, broil, etc… We prefer to pan sear.

  To Pan Sear: Heat a medium pan, add vegetable oil. Lay shrimp on pan and sear on both sides until shrimp becomes pink and cooked. Remove shrimp from heat, allow to cool and slice each shrimp lengthwise in half.

• Gather all your filling ingredients on plates: noodles, shrimp, pork, lettuce, cucumber, herbs and rice paper wrappers.

• Please check out our photo tutorial on how to roll spring rolls and the photographs in the blog post to see how to roll with the sliced shrimp showing on the outside.

• Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).

• Lay your lettuce first on the soft spring roll wrapper, then add the strips lettuce, herbs, cucumber, noodles and pork.

• Roll spring roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.

  Serve with the hoisin peanut dip.

Click on this link for a helpful “How to Roll Spring Rolls” tutorial with photographs showing the step by step method.

Course: Appetizer, Main Course, Side Dish

Cuisine: American, Asian, Vietnamese

Calories: 161