We order these spring rolls almost every time we go to our favorite Thai restaurant. So it came as a bit of a surprise during a visit to Southeast Asia that the recipe is actually one from Vietnam.
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No matter what the origin, these fresh spring rolls always make me feel like I have had the healthiest dish of the day.
The crunchy vegetables, sweet shrimp and fresh herbs are a refreshing combination.
The peanut sauce adds a little bit of spice and richness that comes together to make the perfect snack or appetizer.
Here are some additional Asian inspired recipes you might enjoy!
- 4 8 1/2" Rice Paper Wrappers
- 16 Medium Cooked Shrimp
- 4 oz Vermicelli Noodles
- 1 Large Carrot - shredded or cut into long strips with a vegetable peeler
- Green lettuce leaves, washed and dried.
- Fresh Thai Basil, Mint and Cilantro
- Place the vermicelli noodles into boiling water and cook until soft (approximately 3 minutes). Drain and place the noodles in a refrigerator to cool.
- Place the rice paper onto a damp cloth and moisten each side. The rice paper should become pliable. You can alternately dip the rice paper sheet into a bowl of warm water for a few seconds.
- Place a lettuce leaves along the center of the rice paper. Then add layers of carrot, rice noodles, fresh herbs. Place 2 - 3 shrimp on top, spacing them out equally.
- Fold in the sides, and then roll the paper into a firmly packed cigar-shaped cylinder.
- Serve with peanut sauce and chili garlic sauce on the side.
- 1 Cup Chunky Peanut Butter
- 1/3 Cup Coconut Milk
- Juice of One Lime
- 2 Tablespoons Soy Sauce
- 3 Tablespoons Fish Sauce (nam pla)
- 2 Tablespoons Chili Garlic Sauce
- 1 Tablespoon Fresh Ginger (finely diced)
- 2 Cloves Garlic (Finely Chopped)
- 2 Tablespoons Finely Chopped Cilantro
- 2 Tablespoons Honey
- Combine all ingredients.
- Set aside.
- Store in a sealed container. Best if brought to room temperature before use
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