Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls

Time :

30 mins

Servings :


Recipe by :

Teaching Kitchen, Nina Bui, and Dahlia Abou El Hassan, Dietitian

Appetizer, Dinner, Lunch


Dipping Sauce:

2 tbsp Fish sauce
1 tbsp Rice Vinegar
2 tbsp Water
1 tsp Fresh lime juice
1/2 Garlic clove
2 tsp Sugar
2 tsp Chili sauce


8 6-inch rice paper wraps
1 Pan of hot water
16 Large shrimp, cooked, cut in half
4 each Lettuce leaves
1 Carrot
½ Cucumber, English
12 each Thai basil leaves
12 each Mint leaves
12 each Cilantro leaves
½ cup Cooked vermicelli noodles



  1. In a small bowl, mix the fish sauce, rice vinegar, water, lime juice, garlic, sugar and chili sauce.
  2. Cut the carrot and cucumber into thin matchstick sized strips. Cut the lettuce leaves in half and roughly chop the basil, mint and cilantro. Set aside.
  3. Fill a large bowl with warm water. Dip one wrapper into the warm water for one second to soften.
  4. Lay wrapper flat. In a row across the center, place 4 shrimp halves, side by side and pink side down. To the lower half of the rice paper add lettuce, carrot, cucumber, basil, mint, cilantro, and noodles on top.
  5. Fold uncovered sides inward, followed by folding over the side closest to you over the veggies. Continue to roll until completely folded over and sealed.
  6. Serve the rolled spring rolls with the dipping sauce mixture.

Tip: Can substitute shrimp with other proteins such as tofu or chicken.