It’s freshi time! All fresh vegetables spices shrimp and rice noodles wrapped in thinly rice paper and served with homemade peanut sauce. Today’s dish is Vietnamese Spring Rolls with Spiced Shrimp.
This Vietnamese Spring Rolls has a lot of freshness, a nicely seared spicy shrimp and a flavorful homemade peanut garlic dipping sauce. This version uses seared shrimp but can also be made using pork, tofu or all vegetables only. The roll is wrapped using a thin rice paper, hence sometimes this is also called a Rice Paper Roll. You can buy rice paper in Asian section of the grocery or in any Asian store. They come in rounds, they are thin and brittle. They need to be soaked in water to soften it prior to using, ithrwie you will not be able to roll it. It only takes 30 – 40 seconds to make it soft, al you need is a warm water to do this. Vietnamese roll is often times is served as appetizer in Vietnamese restaurants but when I make this, I have this as a full meal on its own.
The fillings can vary. You can use thinly slice pork, sausage,tofu, fish, squid, beef, egg, all vegetables. I even saw a recipe that uses fresh fruit for the filling in the roll, more like a dessert style roll than savory one.
What are the Ingredients for Vietnamese Rolls?
- Shrimp – Use large shrimp for better result. If you are using a cooked shrimp, just season it and sprinkle with salt and pepper. Make sure to thinly slice the shrimp so that it is easy to roll
- Salt & Peppers – To taste
- Olive Oil – for searing the shrimp
- Rice Paper – for wrapping the roll
- Cucumber – Sliced thinly.
- Carrots – Sliced thinly.
- Vermicelli Noddles – You can get this in Asian noodles section of the grocery
- Water – to soften the rice paper
How to Make Vietnamese Rolls?
First Prepare the Shrimp. In my version, I had the shrimp spiced and seared to make it flavorful. I sprinkled salt and peppers and had it cooked until the shrimp is no longer translucent. Alternatively, you can do the traditional way of preparing the shrimp which is simply boiling the shrimp until cook. Once this is done, slice the shrimp vertically to get a thin slice. The shrimp needs to be thin so that it is easy to roll.
- Prepare the Vegetables: Let the shrimp cool then starting preparing the vegetables. Cut the cucumber and carrots in thin sticks. I used iceberg lettuce and had it in smaller pieces as well but not shredded. Alternatively, you can also use shredded red cabbage for a more vibrant color and nice texture.
- Cook the Vermicelli Noodles: Boil the rice noodles as per package instruction then transfer and drain. Let cool before using.
- Wrap the Roll: Now the fun part,the rolling and wrapping. We’re going to use Rice Paper, you can buy this in Asian store or Asian section of the grocery. Rice paper are thin and brittle and unlike any other noodles. Pour a warm water in a large bowl or deep dish plate. Find a bowl that is bigger or equal to the size of rice paper you are using. Submerge the rice paper for 30 – 40’seconds then lift and shake excess water. Lay flat on a wet paper towel or cheese cloth. It is important to have the paper towel slightly wet to avoid sticking. Arrange the filling. Start with lettuce, rice noodles, cucumber and carrots. Position the filing at the end close to you. Roll forward once then fold the right and left portion towards the center to seal the roll. Continue rolling up to about 3/4 then lay flat 3 -4 pieces of thinly sliced shrimp. Continue rolling until the end and roll as tight possible. That’s about it! Do this for the rest of the roll and serve with Peanut Sauce on the side.
How to Wrap Vietnamese Roll
Here is a quick video on how to wrap Vietnamese Spring Rolls.
How to Make Garlic Peanut Sauce
You can use your own recipe, but if you do not have one I have a simple garlic Peanut Sauce in my website. Get the FULL RECIPE HERE. The peanut sauce recipe makes about 1 cup, more than enough for this Vietnamese Rolls.
- 1/2 cup Cucumber – thinly sliced
- 1/2 cup Carrots – thinly slice
- 1/2 cup Vermicelli Noodles
- 4 Wrapper
- 6 pieces Shrimp
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Paprika
- Peanut Sauce
- Cook the Rice Noodles: Pour hot water on the rice noodles then microwave for 2 – 3 minutes or until cooked. Drain and set aside.
- Alternatively, you can cook the noodles in stove top. Simply pour water in a pan ( more than enough to submerge the noodles).
- Cook the Shrimp: Remove the shell of the shrimp. Add salt, pepper and paprika. Toss to coat. In a heated pan, add oil followed by the shrimp. Cook the shrimp until no longer translucent. Let cool until manageable to slice. Slice the shrimp into half. You should end up with 12 pieces of thinly sliced shrimp.
- Make the Roll: Wet the paper towel and lay it flat on your working area. Pour warm water in a large bowl. Dip the rice paper wrapper for 30 – 40 seconds then gently lift and let the water drip for few seconds. Lay on a wet paper towel. Add the vegetable and noodles one at a time starting from the top of the wrapper. Fold forward then fold the right and left side towards the center. Roll until 3/4 to the end. Add 3 pieces of sliced shrimp then continue to roll till the end. Do this for the rest of 3 pieces or roll.
- Serve: Serve with Peanut Sauce on the side.
- Grilled Brussels Sprouts Skewers
- Meat Free Monday: Asparagus and Tomato Greek Salad
- Baked Parmesan Asparagus Fries
- Small Batch Brussels Sprouts Quinoa Salad
- Refreshing Cucumber & Tomato Salad
- Meat Free Monday: Garlic Butter & Parmesan Roasted Cabbage Wedges
- Meat Free Monday: Chopsuey (Mixed Vegetables)
- Meat Free Monday: Grilled Chimichurri Vegetable Kebabs
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.
FOLLOW SWEETNSPICYLIVING ON SOCIAL MEDIA