Vietnamese Fresh Spring Rolls Recipe

Rice paper wrappers: Thin, translucent sheets made from rice flour, used to wrap the spring rolls.

Shrimp: Cooked and halved, providing a protein-rich filling.

Vermicelli noodles: Thin rice noodles that add a soft texture to the rolls.

Lettuce: Shredded for a crunchy and fresh component.

Carrot: Julienned to add a sweet and crisp element.

Cucumber: Julienned for a refreshing crunch.

Mint leaves: Fresh herbs that add a burst of flavor.

Cilantro: Fresh herbs that contribute a unique taste and aroma.

When working with rice paper wrappers, ensure they are softened just enough to be pliable but not too long that they become overly sticky and difficult to handle. Dip each wrapper in warm water for about 5 seconds, then lay it flat on a plate immediately. This will make it easier to wrap the shrimp, vermicelli noodles, and other fresh ingredients without tearing the wrapper.

• rice paper wrappers - Substitute with collard green leaves: Collard green leaves can be used as a low-carb alternative and provide a sturdy wrap for the fillings.

• shrimp - Substitute with tofu: Tofu is a great vegetarian option that can absorb flavors well and provide a similar texture.

• vermicelli noodles - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that still offer a similar texture and can be easily spiralized.

• lettuce - Substitute with cabbage: Cabbage offers a similar crunch and can hold up well in the spring rolls.

• carrot - Substitute with bell pepper: Bell pepper provides a similar crunch and a sweet flavor that complements the other ingredients.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can be julienned to match the cucumber's shape.

• fresh mint leaves - Substitute with basil leaves: Basil leaves offer a different but complementary flavor that can add a fresh note to the spring rolls.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro.

• To keep your Vietnamese fresh spring rolls fresh and delicious, wrap each roll individually in plastic wrap. This prevents them from sticking together and keeps the rice paper wrappers from drying out.
• Place the wrapped rolls in an airtight container. This helps maintain their freshness and prevents any unwanted odors from seeping in.
• Store the container in the refrigerator. Spring rolls are best enjoyed within 24 hours, but they can last up to 2 days if stored properly.
• If you need to store them for longer, freezing is an option. However, be aware that the texture of the rice paper may change slightly upon thawing.
• To freeze, wrap each roll in plastic wrap as mentioned earlier, then place them in a single layer on a baking sheet. Freeze until solid.
• Once frozen, transfer the rolls to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to enjoy, thaw the rolls in the refrigerator for a few hours. For best results, let them come to room temperature before serving.
• If the rice paper becomes too dry after thawing, lightly dampen a paper towel and wrap it around the roll for a few minutes to rehydrate.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a gentle simmer.
  2. Place a steaming basket over the pot, ensuring the water does not touch the basket.
  3. Arrange the spring rolls in a single layer in the basket.
  4. Cover and steam for about 2-3 minutes until the rice paper wrappers are soft and pliable again.

• Microwave Method:

  1. Dampen a paper towel with water and wring out the excess.
  2. Wrap each spring roll in the damp paper towel.
  3. Place the wrapped rolls on a microwave-safe plate.
  4. Microwave on medium power for 30-45 seconds, checking to ensure the spring rolls are warmed through but not overcooked.

• Pan-Frying Method:

  1. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
  2. Place the spring rolls in the skillet, ensuring they do not touch each other.
  3. Cook for about 1-2 minutes on each side until the rice paper wrappers are crispy and golden brown.
  4. Remove from the skillet and place on a paper towel to drain any excess oil.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Lightly brush the spring rolls with olive oil to prevent them from drying out.
  3. Place the spring rolls on a baking sheet lined with parchment paper.
  4. Bake for about 5-7 minutes, turning them halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Lightly spray the spring rolls with cooking spray.
  3. Arrange the spring rolls in the air fryer basket in a single layer.
  4. Air fry for 3-5 minutes, shaking the basket halfway through to ensure even crisping.

• Plate: To set out and organize all prepared ingredients before assembly.

• Bowl: To fill with warm water for softening the rice paper wrappers.

• Tongs: To dip and remove the rice paper wrappers from the bowl of warm water.

• Cutting board: To julienne the carrots and cucumber, and to shred the lettuce.

• Knife: To julienne the carrots and cucumber, and to halve the cooked shrimp.

• Colander: To drain the cooked vermicelli noodles.

• Measuring cups: To measure out the ingredients like vermicelli noodles, lettuce, carrot, cucumber, mint, and cilantro.

• Serving platter: To place the finished spring rolls for serving.

Prepare the ingredients ahead: Wash, julienne, and shred all vegetables in advance. Cook and halve the shrimp and vermicelli noodles beforehand.

Set up an assembly line: Arrange all ingredients in an organized manner on your workspace. This makes the rolling process faster and more efficient.

Use a damp towel: Keep a damp towel over the rice paper wrappers to prevent them from drying out while you work.

Batch rolling: Soften multiple rice paper wrappers at once and roll several spring rolls simultaneously to save time.