Vietnamese Cold Spring Rolls Recipe

Q: Vietnamese Cold Spring Rolls

About Vietnamese Cold Spring Rolls Recipe : Stuffed with loads of vegetables and shrimps these cold spring rolls are best served with a chilly sauce and peanuts dip. Serve it as snacks at a dinner party or on a Sunday brunch with friends and family.

Overview
Cook Time
Ingredients
Method
Notes

How to make Vietnamese Cold Spring Rolls

About Vietnamese Cold Spring Rolls Recipe: Stuffed with loads of vegetables and shrimps these cold spring rolls are best served with a chilly sauce and peanuts dip. Serve it as snacks at a dinner party or on a Sunday brunch with friends and family.

Total Cook Time 40 mins
Prep Time 10 mins
Cook Time 30 mins
Recipe Servings4
Medium

Ingredients of Vietnamese Cold Spring Rolls

1 packet clear edible rice paper sheets
200 gms cooked shrimp (peeled, deveined, halved), small
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 head lettuce (washed and separated into leaves)
100 gms cucumber (cut into very, very thin strips), peeled
100 gms carrot (cut into thin strips), peeled
50 gms spring onion, julienne
100 gms fresh bean sprouts (optional)
1 packet vermicelli rice noodles, prepared according to package directions
to taste Hoisin sauce and sweet chilly sauce
Peanuts, chopped

How to Make Vietnamese Cold Spring Rolls

HideShow Media

Cook the noodle as per the packet instruction and keep aside.

Make sure all veggies and herbs are cleaned, dried, and set out before you start. Dip a sheet of rice paper wrapper into water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, some shrimp, some coriander and mint leaves, a lettuce leaf, some cucumber strips carrot and spring onion and bean sprouts, all to taste but don't over stuff.

Carefully start to roll up, burrito style, tucking in the sides, then continue to roll up but not too tightly or the spring roll will split.

These rolls will be thicker than the typical Chinese-style fried spring rolls.

Combine a few spoon full of Hoisin sauce and chilly sauce with some chopped peanuts to use as a dipping sauce. I like to put a few drops of sauce even inside the stuffing, but that entirely is up to you.

Serve immediately - these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve.

Key Ingredients: clear edible rice paper sheets, cooked shrimp (peeled, deveined, halved), fresh cilantro leaves, fresh mint leaves, lettuce (washed and separated into leaves), cucumber (cut into very, very thin strips), carrot (cut into thin strips), spring onion, fresh bean sprouts (optional), vermicelli rice noodles, prepared according to package directions, Hoisin sauce and sweet chilly sauce, Peanuts

Recipe Notes

Please be sure to get the correct spring roll rice papers - these are not the same as wonton/spring roll wrappers, which must be cooked.

Tags:

Share Recipe