You can surely order them from any take away shop but why should you spend a fortune if you can make them yourself with this easy recipe?
Vietnamese spring rolls are fresh and healthy and usually made with shrimps, vegetables, herbs, and rice noodles wrapped in rice paper. Serve this with a peanut or hoisin sauce to make the tradition complete.
The sky’s the limit when it comes to the selection of ingredients for this dish. You can add tofu, pineapple, kale…It is nice to add some crunchy elements such as carrots or turnip or celery. To us it is also essential to add a mix of herbs like mint, basil or coriander.
It is a pretty fast process to roll the spring rolls but it is important to have everything sliced and ready to go before assembling.
Also read our other vegetarian recipes.
Fresh vegetarian Vietnamese spring rolls
EQUIPMENT (click pictures for details)
- Boil the vermicelli noodles in boiling water for 2-3 minutes or until soft. Drain the water.
- Fill a large bowl with lukewarm water and dip one rice paper into the water for a few seconds to soften.
- Place the softened rice paper on a damp kitchen towel on a flat surface.
- Layer your lettuce, the shredded vegetables and the fresh herbs on the soft rice paper, leaving 3cm on each side of the rice paper uncovered.
- Roll the paper around the ingredients until half way, then fold in the sides and finish the wrapping.
- Repeat this with the remaining rice wrappers.
- Combine all ingredients for the dressing and season to taste.
- Do not over-stuff the spring rolls, ⅓ of filling for the size of your rice paper is enough.
- The more rotation of rice paper you have, the better the fresh spring roll will hold.