Unlike Chinese-styledeep fried spring rolls, these Vietnamese spring rolls are very light and fresh.
You wrap thinly sliced vegetables, cooked shrimp, and fresh herbs in a neat rice paper package.
They’re the perfect pre-dinner snack!
Lisa Lin
Pre-cooked shrimp makes the prep work quick and easy.
I also use fresh vegetables in my spring rolls instead of the traditional pickled vegetables.
I think the peanut dipping sauce you serve alongside carries enough flavor!
Lisa Lin
(Cook them according to package instructions and add them along with the vegetables when rolling.)
These spring rolls are best consumed the same day they are made.
Once you refrigerate the spring rolls, the rice paper wrapper will harden.
Lisa Lin
Lightly wet the surface of a cutting board.
This helps prevent the rice paper from sticking onto the board.
Have all your ingredients prepped and arranged in bowls near your workspace.
Lisa Lin
It should start to feel softened and malleable.
Place the softened rice paper onto the wet board.
Line 3 pieces of shrimp about 1 1/2 inches above the vegetables.
Fold the bottom part of the rice paper wrapper over the vegetables.
Continue rolling the everything toward the shrimp.
Continue rolling until you reach the top and form a roll.
Place the finished spring roll on the platter.
Repeat for the remaining spring rolls.
Taste, and adjust the seasonings to your taste.
Transfer to a small bowl and place on the platter with the spring rolls.
These rolls are best if served the day they are made.
If not serving immediately, cover the platter with a slightly damp cloth and refrigerate until ready to serve.
