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–+ servings
Vietnamese rice papper rolls with peanut dipping sauce

Vietnamese Rice Paper Rolls (Spring Rolls)

Prep : 15 minutes
Cook : 5 minutes
Author : Anna Lee
Cuisine : Vietnamese
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Serving : 3
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Vietnamese rice paper rolls are one of my favorite appetizers or side dishes. They're so refreshing, easy to prepare, and gluten-free. They're best dipped together with Vietnamese peanut sauce and NUOC CHAM (Vietnamese chili sauce).

Ingredients

  • 10 sheets of 22cm/8.5″ round rice paper
  • 15 medium size cooked prawns/shrimp
  • 50 g / 1.5 oz dried vermicelli noodles
  • 1 cucumber, finely sliced thin strips (optional)
  • 1/2 carrots finely sliced thin strips (optional)
  • 20 basil or mint leaves
  • lettuce leaves – soft leaf lettuce lettuce

VIETNAMESE PEANUT DIPPING SAUCE:

  • 2~3 tbsp peanut butter, (Note 1)
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 glove garlic, minced
  • 1 tbsp white vinegar (or lime juice)
  • 100 ml milk (Note 1)

Instructions

  • Cook the shrimp with boiling water. Drain the water and let them drain. Peel them when they are cold. Cut them crosswise into 2 slices. Set aside. (Note 2)
  • Soak the vermicelli in hot water for 2 minutes. Drain and set aside.
  • Wash the vegetables and cut the cucumbers and carrots into thin strips.
  • Prepare a large container or plate larger than the rice papers. Pour some warm water into it.
  • Soak one piece at a time in warm water for 2 seconds, picking them up immediately when they soften. (Note 3)
  • Lay them flat on a clean table and place lettuce, vermicelli, carrots and cucumbers in that order under the center line of the rice paper.
  • Place 3 leaves of basil or mint next to them.
  • Place 3 pieces of shrimp on the top line of the rice paper.
  • Fold the rice paper from the bottom to the vegetables, fold 2 sides inward, and then roll it up. The rice paper is sticky, it will seal itself.
  • Repeat steps to make the following rice paper rolls.
  • Serve immediately with peanut dip and NUOC CHAM (Vietnamese chili sauce).

Tips & Notes:

  1. You can use smooth or crunchy peanut butter. If the peanut butter is relatively thick, you need to add more milk. If it's thinner, add less milk.
  2. PRO-TIP to cook the shrimp. Add the shrimp to the boiling water. Cook them for 1 minute and pour off the water. This way the shrimp will taste sweet and umami.
  3. Pick up the papers as soon as they soften, about 2 to 3 seconds. If they absorb too much water, they'll break easily and not flatten.
  4. Check my previous post for how to make NUOC CHAM (Vietnamese chili sauce).
Keyword: Vietnamese Rice Paper Rolls
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