Classic Spring Rolls Recipe

Spring Rolls

April 19, 2010

As it turns out, we're not the only ones who like to make our own Spring rolls. So does member orangek8, who posted this authentic recipe in our Kitchen Goddess group in the YumSugar Community.

This weekend, the theme for our Cooking Club was Tour of Asia. I was in charge of Vietnam, so I made Vietnamese Spring Rolls. It was my first time, but I've always wanted to try my hand at it! I adapted a recipe that I found on allrecipes.com.

To get the traditional Vietnamese recipe, read more.

Here are all my ingredients ready to go:

Here is the finished product! They turned out great! They were pretty easy to make. Luckily, my boyfriend is a burrito expert, so I've had a lot of experience rolling things.

I brought along two dipping sauces:

YUM!!!

I used this recipe as a guideline. You can add whatever you want! I added bean sprouts and shredded carrots to mine. I think the carrots are a MUST, because they add a great pop of color!

http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx

Spring Rolls

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

Directions

Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

NOTES:

-For the rice vermicelli, I followed the package directions and soaked the noodles for 10 minutes in very hot water.
-For the hoisin sauce, I just mixed creamy peanut butter with hoisin sauce.

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13 Comments

danakscully64 3 years 4 weeks

I might give them another try, maybe make them myself :)

POPSUGAR Food 3 years 4 weeks

danakscully64, I hope you give them another try! Doesn't sound like the first try gave spring rolls much justice.

orangek8 3 years 4 weeks

SFCA, thanks for the tip! I was considering adding water to that sauce to thin it out a little, but I was worried that it would ruin it. I'm glad to know that it's safe!Miss Infamous, I definitely had a few wrappers fall apart on me. But the majority worked out fine! If a wrapper started giving me too much trouble, I just started a new one and dumped all the fillings onto it!

orangek8 3 years 4 weeks

SFCA, thanks for the tip! I was considering adding water to that sauce to thin it out a little, but I was worried that it would ruin it. I'm glad to know that it's safe! Miss Infamous, I definitely had a few wrappers fall apart on me. But the majority worked out fine! If a wrapper started giving me too much trouble, I just started a new one and dumped all the fillings onto it!

Miss Infamous 3 years 4 weeks

That looks so good! You make it sound so easy but I would probably mess them up! :(

nancita 3 years 4 weeks

Great photos! These look delicious!

danakscully64 3 years 4 weeks

I don't even know how to describe it, it was just.... bad. They were vegetarian rolls (vegan actually) and contained: tofu, vermicelli, cilantro, lettuce, and bean sprouts. I don't know what it was, but I wasn't able to finish even half of the roll. Too bad egg rolls are never vegetarian at restaurants.

anya82 3 years 4 weeks

^the wrapper shouldn't smell nor the insides. what kind of bad smell was it? Vietnamese spring rolls usually have shrimp, pork and veggies. so did it have a bad meat smell or bad veggie smell?i or it could be the fish sauce too, that usually in the dipping sauce. anyways, when we make Vietnamese spring rolls at home; we put sliced pork and sliced hard boiled eggs in too. try it, it's yummy!

anya82 3 years 4 weeks

^the wrapper shouldn't smell nor the insides. what kind of bad smell was it? Vietnamese spring rolls usually have shrimp, pork and veggies. so did it have a bad meat smell or bad veggie smell?i or it could be the fish sauce too, that usually in the dipping sauce.anyways, when we make Vietnamese spring rolls at home; we put sliced pork and sliced hard boiled eggs in too. try it, it's yummy!

danakscully64 3 years 4 weeks

I had spring rolls for the very first time 2 days ago at a restaurant. I don't know if it was the wrapper or the inside, but it smelled bad. Anyone idea what it was? Does the wrapper normally smell "off?"

fuzzles 3 years 4 weeks

Awesome! :feedme:

fuzzles 3 years 4 weeks

Awesome! :feedme:

SFCA 3 years 4 weeks

Add some warm water to the hoisin/peanut butter and mix well. It will look strange at first, but I promise it will look like the restaurant's sauce in no time! Yum!

Spring Rolls

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13 Comments

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