Best 4 Vietnamese Rice Paper Rolls Spring Rolls Recipes

**Explore the Fresh and Flavorful World of Vietnamese Rice Paper Rolls (Spring Rolls)**

Embark on a culinary journey to Vietnam and discover the vibrant flavors and textures of their iconic rice paper rolls, also known as spring rolls. These delicate and refreshing rolls are a delightful appetizer or light meal, featuring a combination of fresh vegetables, herbs, and rice vermicelli, all wrapped in a translucent rice paper. With their vibrant colors and contrasting textures, these rolls are a feast for the eyes and the palate.

This comprehensive guide presents a collection of Vietnamese rice paper roll recipes, each offering a unique twist on this classic dish. From the traditional fillings of pork, shrimp, and vegetables to innovative variations featuring tofu, avocado, and mango, these recipes cater to a wide range of preferences and dietary needs. Whether you prefer a classic recipe or are looking to explore new flavor combinations, you'll find the perfect rice paper roll recipe here.

Immerse yourself in the vibrant culinary traditions of Vietnam and let the flavors of these rice paper rolls transport you to the bustling streets of Hanoi or the serene landscapes of Hoi An. With easy-to-follow instructions and helpful tips, you'll be able to recreate these authentic dishes in your own kitchen.

Here are our top 4 tried and tested recipes!

VIETNAMESE RICE PAPER ROLLS

Vietnamese rice paper rolls image

These rice paper rolls are packed with bright and fresh flavors. They are made with crunchy vegetables, squidgy noodles and herbs in the rice paper, and serve with the punchy peanut dipping sauce.

Provided by KP Kwan

Categories Appetizer

Time 35m

Number Of Ingredients 23

Ingredients

8 pieces rice paper
8 prawns, ,peeled, halved
60 g rice vermicelli, uncooked weight
4 sprigs mint leaves
4 sprigs coriander leaves
4 sprigs basil leaves, optional
2 stalks scallion
1 stick carrot, cut into matchsticks
1 cucumber, cut into matchsticks
1 lettuce
2 tbsp sugar
1 1/2 tbsp lime juice
1 tbsp fish sauce
4 tbsp hot water
1 clove garlic, crushed
1 bird's eye chili, finely sliced
1 tbsp vegetable oil
1 garlic clove, minced
1 1/2 tbsp peanut butter, preferably smooth
3 tbsp Hoisin Sauce
3 tbsp water, or milk for a lighter color
red chili, minced to garnish
peanuts, crushed to garnish

Steps:

Clean the shrimps. Place the shrimp in a shallow pan with some boiling water just sufficient to cover the shrimps. Add a teaspoon of salt. Place the shrimps in the pan over low to medium heat to cook the shrimp until it changes to pink and no longer translucent. Remove the shell.
Soak the rice vermicelli in hot water Once it is al dente, drain a place it in cold water to stop cooking. Drain, and it is ready to use.
Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.
Cut the carrots and cucumbers into matchsticks.
Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it.
Place the vegetable and the basil, coriander, and mint on the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.
Place the scallion horizontally towards the edge of the rice paper and the halved prawns on the other half of the rice paper away from you in the horizontal line.
Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the shrimps.
Mix the water, sugar, lime juice, and fish sauce until the sugar dissolved.
Add the minced garlic and finely chopped chili.
Saute the garlic with the vegetable oil.
Add the remaining ingredients.
Reduce the liquid to the desired thickness.

Nutrition Facts : Calories 291 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 8 rice paper roll, Sodium 855 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

VIETNAMESE RICE PAPER ROLLS

Vietnamese Rice Paper Rolls image

Vietnamese Rice Paper Rolls are super quick to prepare! Packed with juicy prawns, vermicelli, crisp lettuce and fresh mint, they're perfect as a light snack or healthy lunch. Pair them with our Peanut Hoisin Dipping Sauce - you won't want to stop at one!

Provided by Wandercooks

Categories Appetiser

Time 10m

Number Of Ingredients 9

Ingredients

200 g prawns (cooked, sliced in half lengthways)
200 g vermicelli rice noodles
8 sheets rice paper wrappers
3 leaves lettuce (roughly chopped)
1 bunch mint
water (boiling, for soaking vermicelli noodles)
water (lukewarm, for dipping rice paper sheets)
1 cup peanut hoisin dipping sauce
1 cup nuoc mam cham

Steps:

Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.
Pour some lukewarm water in a large, deep bowl - make sure it's deep enough for softening your rice paper.
Next, slice your prawns in half and devein them if this hasn't already been done.
Finally, drain the vermicelli and place all the ingredients on the table. Now you're ready to roll!
Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.
Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.
Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.
That's it! All that's left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!

Nutrition Facts : Carbohydrate 29 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 64 mg, Sodium 315 mg, Fiber 1 g, Sugar 1 g, Calories 155 kcal, ServingSize 1 serving

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Vietnamese Rice Paper Rolls (Spring Rolls) image

Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!

Provided by Nagi | RecipeTin Eats

Categories Appetizer Finger Food Starter

Time 20m

Number Of Ingredients 12

Ingredients

7 - 14 sheets of 22cm/8.5" round rice paper (Note 1)
11 small cooked prawns/shrimp (about 12cm/5" in length, unpeeled including the head)
50g / 1.5 oz dried vermicelli noodles
7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce (Note 2)
14 mint leaves
1 cup bean sprouts
1 tbsp peanut butter, preferably smooth ((crunchy is ok too))
2 tbsp Hoisin Sauce
1 1/2 tbsp white vinegar (or lime juice)
1/3 cup milk ( (any fat %) (or water))
1 garlic clove, minced
1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste (optional)

Steps:

Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
Peel the prawns, slice in half lengthwise and devein (watch video).
Remove the crunchy core of the lettuce leaves (watch video).
Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
Place the lettuce bundle with the seam side down onto the middle of the rice paper.
Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
Serve immediately with the peanut dipping sauce.

Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g

VIETNAMESE FRESH SPRING ROLLS

Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories Appetizers and Snacks Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

Ingredients

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

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.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

Tips:

When choosing rice paper, look for thin, pliable sheets that are not too brittle. It should be easy to bend and roll without cracking.
Soak the rice paper in warm water for a few seconds until it becomes soft and pliable. This will make it easier to roll and prevent it from cracking.
Place the rice paper on a damp cloth or paper towel to prevent it from sticking to the work surface.
Fill the rice paper rolls with a variety of fresh, colorful vegetables, herbs, and proteins. This will make them more visually appealing and nutritious.
When rolling the rice paper rolls, start by folding the bottom edge up over the filling. Then, fold the left and right edges inward. Finally, roll the rice paper roll up tightly from the bottom.
To prevent the rice paper rolls from sticking together, place them on a greased baking sheet or parchment paper.
Serve the rice paper rolls with a dipping sauce of your choice. Some popular dipping sauces include hoisin sauce, sweet and sour sauce, and peanut sauce.

Conclusion:

Vietnamese rice paper rolls, also known as spring rolls, are a delicious and healthy appetizer or light meal. They are easy to make and can be filled with a variety of fresh, colorful ingredients. Rice paper rolls are a great way to enjoy Vietnamese cuisine at home. With a little practice, you can make perfect rice paper rolls that will impress your family and friends.