With its heat and intensity, the summer we’ve been expecting all winter is almost here. I remembered the pleasant and light Vietnamese dish known as Vietnamese Fresh Spring Rolls.
Perfect for hot summer days, Vietnamese Fresh Spring Rolls with Nuoc Cham create a light and enjoyable supper or appetizer. delicious, nutritious, and minimal in calories and carbs.
These fresh spring rolls are served with two unique sauces: a creamy seafood peanut sauce for dipping and a spicy Vietnamese dipping sauce (nuoc cham) prepared with fish sauce, lime, sugar, and pepper. These delicious and light spring rolls make a fantastic healthy snack or light lunch.
Like ketchup, Nuoc Cham Dressing is a staple in Vietnam. We commonly remember it as the sauce served with fresh spring rolls, however variants of the same recipe are used to flavor many different foods.
All of the components work together well in the sauce’s delicate balance of sour, sweet, salty, and spicy flavors. I’m going to think that if you dislike fish sauce, you had something that was too strong and unbalanced. Give it another go. You will fall in love with Nuoc Cham once you sample it in its balanced form. You may be shocked to realize that fish sauce is actually incredibly healthful.
Delicate rice paper and fresh herbs like Thai basil, cilantro, and mint form the base of fresh Vietnamese spring rolls. Before employing the rice paper wrappers to manufacture the best spring rolls, soak them in warm water to make them malleable.
Crisp lettuce, fine rice noodles, and soft shrimp (split in half lengthwise for easier wrapping) are all packed into rice paper rolls. Each bite is a pleasure because to the combination of chewy rice noodles, crunchy lettuce, and soft shrimp.
The nicest part of this recipe is that it doesn’t require an oven or stove to keep your home cool on a hot summer day. It’s also quick and simple to make.
Ingredients
- 2 ounces rice vermicelli noodles
- 8 rice wrappers (8.5 inch diameter)
- 8 large cooked shrimp – peeled, deveined and cut in half
- 2 leaves lettuce, chopped
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 1 ⅓ tablespoons chopped fresh Thai basil
Sauces:
- ¼ cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons white sugar
- 4 teaspoons fish sauce
- 1 clove garlic, minced
- ½ teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
Once the materials are prepared, the rest of the work is done quickly.
Directions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, tossing regularly, until soft yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
- Fill a big bowl with warm water. Dip one wrapper into the boiling water for 1 second to soften.
- Lay wrapper flat; lay 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
- To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well blended.
- To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.
- Serve spring rolls with the two sauce mixes.
The recipe is from: Vietnamese Fresh Spring Rolls
Storage Tip: We advised to make and eat now
Short-term storage: wrap spring rolls in slightly damp kitchen paper to prevent the rice paper from drying out. Place in an airtight tupperware box, separating the layers with baking paper. Keep refrigerated and recommend eating within 6-8 hours
Overnight storage tip: Store uncooked, uncut spring rolls separately and put the sauce in separate containers for dipping before serving. Keeps well refrigerated for up to 24 hours, however, the rice paper will gradually solidify.
Not suitable for freezing: freezing can cause rice paper to crack and vegetables to become watery.
Frequently Asked Questions
What can I use instead of shrimp in the vegetarian version?
You can use tofu, avocado, or finely shredded veggies such as bell peppers and carrots. Marinated and grilled mushrooms are other nice choices.
How can I keep rice wrappers from sticking together?
Place the finished rice wrappers slightly apart on a platter or tray. If you’re going to stack them, divide them with parchment paper to prevent sticking.
Can I make the dipping sauce less spicy?
You can! If you prefer a milder flavor, you can reduce or delete the garlic chili paste from the sticky sauce. You can also add a bit extra lime juice or sugar to balance the flavors.
Vietnamese Fresh Spring Rolls
Ingredients
- Ingredients
- 2 ounces rice vermicelli noodles
- 8 rice wrappers 8.5 inch diameter
- 8 large cooked shrimp – peeled deveined and cut in half
- 2 leaves lettuce chopped
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons chopped fresh cilantro
- 1 ⅓ tablespoons chopped fresh Thai basil
- Sauces:
- ¼ cup water
- 2 tablespoons fresh lime juice
- 2 tablespoons white sugar
- 4 teaspoons fish sauce
- 1 clove garlic minced
- ½ teaspoon garlic chili sauce
- 3 tablespoons hoisin sauce
- 1 teaspoon finely chopped peanuts
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
- Lay wrapper flat; place 2 shrimp halves in a row across the center, add some cooled noodles, lettuce, mint, cilantro, and basil, leaving about 2 inches uncovered on each side.
- Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with lettuce. Repeat with remaining ingredients.
- To make the chili sauce for dipping: Mix water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl until well combined.
- To make the second sauce for dipping: Mix hoisin sauce and peanuts in a separate small bowl.
- Serve spring rolls with the two sauce mixtures.
