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    Home ยป Asian foods ยป How to Make Vietnamese Spring Rolls

    How to Make Vietnamese Spring Rolls

    Modified: Mar 25, 2022 Published: Nov 28, 2020 by Tracy O. This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

    Jump to Recipe Jump to Video Print Recipe

    Healthy, tasty and fresh spring rolls is a classic Vietnamese side dish. This simple Vietnamese spring roll recipe has detailed instructions and video to show how to make Vietnamese spring rolls at home easily. 

    Love Asian food? Check out these pad Thai noodles, mango sticky rice, beef pho noodle soup, pad ka prao and green curry recipes.

    Vietnamese spring rolls one cut open on a long white plate

    What are Vietnamese spring rolls?

    Goi cuon is a traditional Vietnamese appetizer or side dish. Also, it is called fresh spring rolls or Vietnamese spring rolls. It consists of meat, vegetables and rice vermicelli noodles wrapped in Vietnamese rice paper. 

    Some people call them cold rolls because it normally serves fresh at room temperature or cool. The idea of spring rolls originated from China and were introduced to Vietnam by Chinese immigrants. Later, rice paper was used and modified to suit local tastes. 

    However, the rice wrappers are not deep fried or cooked on the outside. It is a popular appetizer among Vietnamese restaurants. The rice wrapper is dipped in water.  And, lay flat on a plate and put meat, vegetables and rice noodles. Then, roll it up and ready to eat. 

    What kind of sauce do you use for Vietnamese spring rolls? 

    Vietnamese spring rolls are often serve with hoisin & peanut sauce or nuoc cham, a sauce with fish sauce, vinegar, lime juice, garlic, sugar and chili pepper. 

    Dipping sauces for Vietnamese spring rolls

    What are the ingredients for Vietnamese spring rolls? 

    Personally, I love shrimp fresh spring rolls. However, some like to use grilled chicken, pork or beef. And, my Vietnamese friends like to use grilled fish for the meat. In this Vietnamese spring roll recipe, I use shrimp, lettuce, cilantro, Thai basil, carrots and rice noodles for the fillings. Then, it wraps with a rice paper. 

    Vietnamese spring rolls ingredients

    Cooking tips for how to make Vietnamese spring rolls: 

    • Use cooked no shells shrimp because it is easier. Then, half the shrimp. 
    • Cook rice vermicelli noodles, drain and rinse with cold water. 
    • I like to use the leaf part for lettuce, cilantro and Thai basil because it is easier to wrap and not break easily. Try to remove the stem and hard part and only use the leaves. 
    • Some people like to cut carrots into strips. But, I like to use a peeler to shred the carrots. It is thinner. 
    • Soak the rice paper into hot water. Don’t need to soak too long. Just make sure the whole rice paper wrapper is dipped into water and put it on the plate and wait a few seconds. Then, start putting in the filling ingredients.
    • Fold the sides first and roll from bottom to up.

    FAQs: 

    What can I use to replace peanut butter for the sauce? 


    Sesame sauce is a great substitute for peanut butter sauce. Mix the sesame sauce and hoisin sauce for the dipping sauce. Or just use hoisin sauce if you like. 

    What kind of rice papers do you use? 


    I usually use this kind of dried rice paper wrappers. It's transparent. rice papers or wrappers

    What kind of rice noodles do you use? 


    Normally I use this kind of dried rice vermicelli noodles. First, boil them for a few minutes until they are soft. Then, drain and rinse it. 
    dried rice vermicelli noodles in a package

    Can I use other meats? 


    Sure, you can use chicken, pork, beef or fish. Some use sausage too. 

    Is it ok to use other vegetables?

    Yes, it is ok. We normally use lettuce, carrots and cilantro because you get them easily at regular grocery stores. 

    Instructions for how to make Vietnamese spring rolls dipping sauces: 

    garlic minced

    Nuoc cham dipping sauce:

    1. Minced 1 clove of garlic. 

    cut chili pepper

    2. Cut 1 piece of chili pepper. (I use Thai chili pepper, it's spicy.)

    minced garlic and cut chili pepper into a contanier

    3. Put the minced garlic and cut chili pepper into a container. 

    nuoc cham dipping sauce top view

    4. Then, add 1 tablespoon of lime juice, 3 tablespoons of water, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 teaspoons of vinegar and mix it very well. 

    peanut butter and water in a container

    Peanut hoisin sauce: 

    1. Add 1 tablespoon of peanut butter and 1 tablespoon of water into the container. (You can use sesame sauce and don't need to add water.)

    mixed water and peanut butter in a container with a spoon

    2. Mix them very well. 

    hoisin sauce added into peanut sauce

    3. Pour 2 tablespoons of hoisin sauce into the peanut sauce. 

    mixed peanut hoisin sauce in a container

    4. Then, mix them well. 

    Vietnamese spring rolls dipping sauces peanut hoisin sauce and nuoc cham fish sauce

    Instructions for how to make Vietnamese spring rolls:

    boiling rice noodles in a pot over the stove

    Preparation: 

    1. Boil some water in a pot. When the water is boiling, put the rice noodles into the pot. Let it boil for a few minutes until it's soft and cooked. 

    cooked rice noodles drained in a strainer

    2. Drain the rice noodles and rinse them with cold water. 

    cut lettuce end

    3. Wash and cut ยฝ head of romaine lettuce. Remove the end part. 

    cilantro Thai basil and lettuce on a white plate

    4. After that, wash a bunch of cilantro and Thai basil. 

    peeled carrots on a white chopping board

    5. Peel 2 small carrots. 

    shredded carrots on chopping board

    6. Use a peeler to shred the carrots. 

    half cooked no shell shrimp

    7. Half the cooked no shell shrimp.

    dipped water rice paper on the white plate

    Folding: 

    8. Dip the dried rice paper wrapper into hot water. Make sure the rice paper is dipped with water. Then, put it on a plate and wait a few seconds. 

    three cooked shrimp in the middle of the soaked rice paper on a white plate

    9. Lay 3 shrimp on the rice paper. 

    vegetables lay on the soaked rice paper on the white plate Vietnamese fresh rolls

    10. Next, put some lettuce, cilantro, Thai basil and shredded carrots. (Only the leaves part, try not to put the stem part.)

    cooked rice noodles on top of the vegetable on the soaked rice paper Vietnamese spring rolls

    11. The following step, put some cooked rice noodles on top of the vegetables. 

    soaked rice paper folded the sides with the fillings Vietnamese fresh rolls

    12. Fold both sides of the rice paper. 

    Shrimp Vietnamese spring roll rice paper folded the sides and bottom with the fillings

    13. After, fold the bottom of the rice paper and roll it up. 

    Vietnamese spring rolls with dipping sauce.

    Enjoy this delicious, easy and simple Vietnamese spring roll recipe! Also, check out these taro paste, mouth watering chicken, Taiwanese beef noodle soup, Japanese milk bread rolls and Korean jajangmyeon recipes.

    You May Also Like these Recipes:

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    Shrimp Vietnamese spring rolls close up

    Vietnamese Spring Rolls

    Healthy, tasty and fresh spring rolls is a classic Vietnamese side dish. This simple ingredients Vietnamese spring roll recipe has detailed instructions and video to show how to make Vietnamese spring rolls at home easily. 
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Side Dish, Snack
    Cuisine: Asian, Vietnamese
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 16
    Calories: 160kcal
    Author: Tracy O.

    Video

    Ingredients

    Vietnamese Spring Rolls:

    • 1 pack Rice paper wrappers (I only used half of the package can save it for next time use)
    • 1 bag Rice vermicelli noodles (10.58 oz)
    • 1 /2 head Lettuce
    • 2 Carrots (Small)
    • 1 bunch Cilantro
    • 1 bunch Thai Basil (0.15 pound)
    • 1 bag Cooked shrimp (30-50 count)

    Nuoc cham dipping sauce:

    • 1 clove Garlic
    • 1 Chili pepper (Small, I use Thai chili pepper)
    • 1 tablespoon Lime juice
    • 3 tablespoons Water
    • 2 tablespoons Fish sauce
    • 2 tablespoons Sugar
    • 2 teaspoons Vinegar

    Peanut hoisin sauce: 

    • 1 tablespoon Peanut butter
    • 1 tablespoon Water
    • 2 tablespoons Hoisin sauce
    US Customary - Metric

    Instructions

    Instructions for how to make Vietnamese spring rolls dipping sauce: 

      Nuoc cham dipping sauce:

      • Minced 1 clove of garlic. 
      • Cut 1 piece of chili pepper. (I use Thai chili pepper, it's spicy.)
      • Put the minced garlic and cut chili pepper into a container. 
      • Then, add 1 tablespoon of lime juice, 3 tablespoons of water, 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 teaspoons of vinegar and mix it very well. 

      Peanut hoisin sauce: 

      • Add 1 tablespoon of peanut butter and 1 tablespoon of water into the container. (You can use sesame sauce and don't need to add water.)
      • Mix them very well.
      • Pour 2 tablespoons of hoisin sauce into the peanut sauce. 
      • Then, mix them well. 

      Instructions for how to make Vietnamese spring rolls:

      • Boil some water in a pot. When the water is boiling, put the rice noodles into the pot. Let it boil for a few minutes until it's soft and cooked. 
      • Drain the rice noodles and rinse them with cold water. 
      • Wash and cut ยฝ head of romaine lettuce. Remove the end part. 
      • After that, wash the a bunch of cilantro and Thai basil. 
      • Peel 2 small carrots.
      • Use a peeler to shred the carrots. 
      • Half the cooked no shell shrimp.
      • Dip the dried rice paper wrapper into hot water. Make sure the rice paper is dipped with water. Then, put it on a plate and wait a few seconds. 
      • Lay 3 shrimp on the rice paper. 
      • Next, put some lettuce, cilantro, Thai basil and shredded carrots. (Only the leaves part, try not to put the stem part.)
      • The following step, put some cooked rice noodles on top of the vegetables. 
      • Fold both sides of the rice paper. 
      • After, fold the bottom of the rice paper and roll it up. 

      Notes

      Cooking tips for how to make Vietnamese spring rolls: 

      • Use cooked no shells shrimp because it is easier. Then, half the shrimp. 
      • Cook rice vermicelli noodles, drain and rinse with cold water. 
      • I like to use the leaf part for lettuce, cilantro and Thai basil because it is easier to wrap and not break easily. Try to remove the stem and hard part and only use the leaves. 
      • Some people like to cut carrots into strips. But, I like to use a peeler to shred the carrots. It is thinner. 
      • Soak the rice papers into hot/ warm water. Don’t need to soak too long. Just make sure the whole rice wrapper is dipped into water and put it on the plate and wait a few seconds. Then, start putting in the filling ingredients.
      • Fold the sides first and roll from bottom to up.

      Nutrition

      Calories: 160kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 410mg | Potassium: 126mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1534IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg
      Tried this Recipe? Pin it for Later!Mention @OhMyFoodRecipes or tag #OhMyFoodRecipes!

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      Comments

      1. Ellen says

        April 14, 2021 at 3:33 pm

        Very delicious and easy to make. Substituted cilantro and Thai basil with mint, did work very well.

        Reply
      5 from 2 votes (2 ratings without comment)

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      Tracy O.
      About Me

      Welcome to Oh My Food Recipes! Discover delightful meal inspiration in the world of specialty Asian cuisines. Our tried-and-true recipes come with step-by-step photo and video tutorials, making your cooking journey enjoyable and rewarding...ย Read more!

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