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.
Pin or bookmark the recipe for later!
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
- 1 Tablespoon Soy Sauce
- 2 Tablespoons Fish Sauce (nam pla)
- 1 1/2 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.
- Adjust flavor, adding soy or fish sauce for extra salt, chili garlic sauce for heat, extra honey for a little more sweetness or a squeeze or lime for a more tartness.
- Set aside.
- Store in a sealed container. Best if brought to room temperature before use
Additional Stories about travel in Vietnam that you might enjoy: