Exploring the vibrant world of Vietnamese spring rolls has been such a delightful journey. Each roll is like a colorful canvas, bursting with fresh flavors and textures. From the classic shrimp and pork combo to a surprising twist with spicy mango and avocado, these recipes offer a wonderful escape from the ordinary. Whether you’re an experienced cook or just starting out, there’s something here to spark your culinary curiosity. What’s your favorite way to roll?
Classic Shrimp and Pork Spring Rolls
Classic Shrimp and Pork Spring Rolls are a beloved staple in Vietnamese cuisine, known for their fresh and vibrant flavors. These rolls are perfect for a light meal or as an appetizer, offering a delightful combination of textures and tastes. The succulent shrimp and savory pork are complemented by fresh herbs and crisp vegetables, all wrapped up in delicate rice paper. Not only are these spring rolls delicious, but they’re also visually appealing, making them a great addition to any meal.
Preparing Classic Shrimp and Pork Spring Rolls is a fun and rewarding process, ideal for those who enjoy hands-on cooking. The key to a successful spring roll lies in the balance of flavors and textures, as well as the art of rolling them tightly. This dish is versatile and can be adjusted to suit different dietary preferences by swapping ingredients or adding more vegetables. Whether you’re a seasoned cook or a beginner, making these spring rolls at home is a delightful experience.
Ingredients for 4-6 People:
- 12 rice paper wrappers
- 1/2 pound shrimp, peeled, deveined, and halved lengthwise
- 1/2 pound ground pork
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup lettuce leaves, shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1/2 cup grated carrots
- 1/2 cup vermicelli noodles, cooked
- 1/4 cup roasted peanuts, crushed (optional)
- Hoisin sauce or peanut sauce for dipping
Cooking Instructions:
- Prepare the Shrimp and Pork: Begin by boiling the shrimp in a pot of salted water for about 3 minutes until they turn pink and opaque. Remove and set aside to cool. In a pan, cook the ground pork over medium heat, adding the fish sauce, sugar, salt, and pepper. Cook until the pork is no longer pink, then remove from heat and let cool.
- Prepare the Vegetables and Herbs: Wash and dry the lettuce, mint, cilantro, and basil. Grate the carrots and keep them ready. Cook the vermicelli noodles according to the package instructions, then rinse them under cold water to stop the cooking process.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it softens. Place the wrapper on a clean surface. On the bottom third of the wrapper, layer a few pieces of shrimp, a spoonful of pork, some vermicelli noodles, lettuce, mint, cilantro, basil, and carrots. Sprinkle a few crushed peanuts if desired.
- Roll the Spring Rolls: Fold the bottom of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly from the bottom to the top, ensuring the filling is secure. Repeat with the remaining ingredients.
- Serve the Spring Rolls: Arrange the spring rolls on a serving platter and serve with hoisin sauce or peanut sauce for dipping.
Extra Tips: To prevent the rice paper from sticking, don’t soak it for too long in water; it should still be slightly firm when you start rolling. Always keep a damp cloth handy to cover the rolled spring rolls, preventing them from drying out. For a vegetarian version, you can substitute the shrimp and pork with tofu or more vegetables. Experiment with different herbs and vegetables to find your perfect combination.
Lemongrass Chicken Spring Rolls
Lemongrass Chicken Spring Rolls are a delightful Vietnamese appetizer that combines the aromatic flavors of lemongrass and succulent grilled chicken wrapped in a fresh rice paper roll. This dish is perfect for a light and healthy meal, featuring a harmonious blend of textures and tastes.
The fragrant lemongrass marinade infuses the chicken with a citrusy and slightly spicy flavor, which pairs beautifully with the crisp vegetables and fresh herbs nestled within the spring roll. These rolls are often served with a side of traditional Vietnamese dipping sauce, adding an extra layer of savory and tangy goodness.
Ideal for any occasion, Lemongrass Chicken Spring Rolls can be prepared ahead of time, making them a convenient choice for entertaining guests or a family meal. They aren’t only delicious but also visually appealing, showcasing a variety of colors from the fresh ingredients used.
To make this dish, you’ll need to gather fresh produce, quality chicken, and a few pantry staples to create a delicious and memorable dish for 4-6 people.
Ingredients (Serves 4-6):
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons lemongrass, finely minced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 12-16 rice paper wrappers
- 1 cup shredded lettuce
- 1 cup julienned carrots
- 1 cup bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- Dipping sauce of choice (e.g., nuoc cham, peanut sauce)
Instructions:
- Marinate the Chicken: In a large bowl, combine the minced lemongrass, garlic, soy sauce, fish sauce, honey, and vegetable oil. Add the chicken thighs to the marinade, making sure they’re evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Grill the chicken for 5-7 minutes on each side, or until fully cooked and charred. Remove from heat and let it rest for a few minutes before slicing thinly.
- Prepare the Vegetables and Herbs: While the chicken is resting, prepare the vegetables and herbs. Wash and dry the lettuce, carrots, bean sprouts, mint, cilantro, and Thai basil. Arrange them on a platter for easy assembly.
- Assemble the Spring Rolls: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds, then lay it flat on a clean surface. Place a small amount of lettuce, carrots, bean sprouts, mint, cilantro, Thai basil, and a few slices of chicken in the center of the wrapper. Fold the sides over the filling, then roll tightly from the bottom up, making sure the filling is secure.
- Serve the Spring Rolls: Repeat the assembly process for the remaining wrappers and ingredients. Arrange the completed spring rolls on a serving platter and serve immediately with your preferred dipping sauce on the side.
Extra Tips:
When working with rice paper wrappers, make certain the water is warm but not too hot, as this can cause the wrappers to become too sticky and difficult to work with. If the wrappers rip, don’t worry – simply double wrap the roll with another sheet.
For added flavor, consider lightly toasting the rice paper over an open flame before filling. Additionally, you can customize the filling with other fresh vegetables or proteins like shrimp or tofu, making this dish versatile and adaptable to your preferences.
Tofu and Fresh Herb Spring Rolls
Tofu and Fresh Herb Spring Rolls are a delightful and healthy Vietnamese dish, perfect for a light meal or as an appetizer. These spring rolls are packed with fresh vegetables, aromatic herbs, and tender tofu, all wrapped in delicate rice paper. This dish isn’t only delicious but also vegan-friendly and full of vibrant flavors. Making these spring rolls at home is a fun and rewarding experience, and they’re sure to impress your family and friends.
The beauty of Tofu and Fresh Herb Spring Rolls lies in their versatility and freshness. You can customize the fillings to your preference, incorporating seasonal vegetables and herbs. The tofu provides a hearty base, while the fresh herbs like mint and cilantro add a burst of flavor. Serve these rolls with a tangy peanut or hoisin dipping sauce to complement the fresh ingredients. This recipe serves 4-6 people, making it ideal for a small gathering or a family dinner.
Ingredients:
- 1 package (14 oz) firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 12 rice paper wrappers
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- 4 oz rice vermicelli noodles
- 1/2 cup chopped peanuts (optional)
- 1/2 cup hoisin sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
- Prepare the Tofu: Start by draining and pressing the tofu to remove excess moisture. Cut the tofu into thin strips. In a bowl, mix soy sauce and sesame oil, then marinate the tofu strips for at least 15 minutes.
- Cook the Tofu: Heat a non-stick pan over medium heat and add the marinated tofu strips. Cook for about 5 minutes on each side or until golden brown and crispy. Set aside to cool.
- Prepare the Noodles: Cook the rice vermicelli noodles according to package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Prepare the Dipping Sauce: In a small bowl, mix hoisin sauce, peanut butter, rice vinegar, lime juice, and minced garlic until smooth. Add a bit of water to reach your desired consistency. Adjust seasoning with salt and pepper.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens. Lay it flat on a clean surface.
- Add the Fillings: Place a small handful of cooked noodles in the center of the rice paper. Add some tofu strips, mint, cilantro, basil, shredded carrots, cucumber slices, and bean sprouts. Sprinkle with chopped peanuts if using.
- Roll the Spring Rolls: Fold the bottom of the rice paper over the filling, then fold in the sides. Roll tightly from the bottom to the top, guaranteeing the filling is compact and the roll is sealed. Repeat with the remaining wrappers and fillings.
- Serve: Arrange the spring rolls on a platter and serve with the prepared dipping sauce.
Extra Tips:
When making Tofu and Fresh Herb Spring Rolls, confirm all your ingredients are prepped and ready before you start assembling the rolls. This makes the process smoother and prevents the rice paper from sitting too long and becoming too sticky.
Feel free to mix and match the herbs and vegetables according to your taste preferences or what you have on hand. Additionally, if you’re not serving the rolls immediately, cover them with a damp cloth to prevent them from drying out. Enjoy your fresh and flavorful spring rolls!
Spicy Mango and Avocado Spring Rolls
Spring rolls are a beloved dish in Vietnamese cuisine, offering a fresh and flavorful experience with every bite. The Spicy Mango and Avocado Spring Rolls are a delightful twist on the traditional recipe, combining the sweetness of ripe mangoes with the creamy texture of avocados, all wrapped up in a delicate rice paper.
These rolls aren’t only vibrant in color but also bursting with a medley of flavors that come together harmoniously. Perfect for a light lunch or as an appetizer, these spring rolls are bound to impress your guests with their unique taste and presentation.
The spicy kick in these rolls is a result of the addition of fresh chili and a tangy dipping sauce that complements the sweetness of the mango and the creaminess of the avocado. Preparing these spring rolls is an enjoyable process, as you can customize them to suit your taste preferences, whether you like them extra spicy or with additional herbs for freshness.
The key to success is in the preparation of the ingredients and the assembly, guaranteeing each roll is packed with flavor and has the right balance of ingredients.
Ingredients (Serves 4-6):
- 12 rice paper wrappers
- 2 ripe mangoes, peeled and thinly sliced
- 2 ripe avocados, peeled and sliced
- 1 cup shredded carrots
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 2 red chilies, thinly sliced
- 1 cup rice vermicelli noodles, cooked and drained
- 1/4 cup roasted peanuts, crushed
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 tablespoon sesame oil
Cooking Instructions:
- Prepare the Ingredients: Begin by preparing all the ingredients. Peel and thinly slice the mangoes and avocados. Cook the rice vermicelli noodles according to package instructions, then rinse with cold water and set aside. Gather the fresh herbs and wash them thoroughly.
- Make the Dipping Sauce: In a small bowl, combine the hoisin sauce, soy sauce, lime juice, sugar, and sesame oil. Stir well until the sugar is dissolved and the sauce is smooth. Set aside as the dipping sauce for the spring rolls.
- Soften the Rice Paper: Fill a large shallow dish with warm water. Dip each rice paper wrapper into the water for about 10-15 seconds until it becomes pliable. Remove and lay it flat on a clean surface or a damp kitchen towel.
- Assemble the Rolls: On the bottom third of the rice paper, place a small handful of rice vermicelli noodles, a few slices of mango, avocado, some shredded carrots, and a mix of cilantro, mint, and basil leaves. Add a few slices of red chili for spice, and sprinkle with crushed roasted peanuts for added texture.
- Roll the Spring Rolls: Carefully fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top, similar to rolling a burrito. Confirm the roll is snug to prevent the ingredients from falling out. Repeat with the remaining ingredients and rice papers.
- Serve and Enjoy: Arrange the spring rolls on a serving platter and serve immediately with the prepared dipping sauce on the side. They’re best enjoyed fresh to retain the crispness of the vegetables and herbs.
Extra Tips:
When making Spicy Mango and Avocado Spring Rolls, it’s important to have all your ingredients prepared and within reach before you begin assembling. This promotes a smooth rolling process without the rice paper drying out.
If you’re new to working with rice paper, practice makes perfect! Don’t worry if your first few rolls aren’t perfectly wrapped. Additionally, you can customize your rolls by adding protein such as shrimp or tofu for a more filling meal.
Finally, keep a damp cloth over the finished rolls if you’re not serving them immediately to prevent them from drying out.
Grilled Beef and Basil Spring Rolls
Grilled Beef and Basil Spring Rolls are a delightful Vietnamese dish that combines the robust flavors of marinated beef with the fresh and aromatic taste of basil leaves. This dish is perfect for a light lunch or as an appetizer, showcasing the beautiful balance of textures and tastes that Vietnamese cuisine is known for.
The grilled beef, with its smoky and savory notes, pairs perfectly with the crispness of fresh vegetables and the fragrant basil, all wrapped snugly in rice paper. The accompanying dipping sauce adds a tangy and slightly spicy kick, making each bite an exciting culinary experience.
These spring rolls aren’t only delicious but also quite simple to prepare, making them an excellent choice for anyone wanting to try their hand at Vietnamese cooking. With just a few fresh ingredients and some simple steps, you can create a dish that’s both satisfying and healthy.
Whether you’re serving them at a gathering or enjoying them with your family, these Grilled Beef and Basil Spring Rolls are sure to impress.
Ingredients (for 4-6 servings):
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 12 rice paper wrappers
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cucumber, julienned
- 1 carrot, julienned
- 2 cups lettuce leaves, torn
- 1/4 cup roasted peanuts, crushed
- 1/4 cup hoisin sauce
- 1 tablespoon sriracha
- Lime wedges, for serving
Instructions:
- Marinate the Beef: In a medium bowl, combine soy sauce, fish sauce, sugar, vegetable oil, and minced garlic. Add the thinly sliced beef to the marinade, making certain each piece is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare the Grill: Preheat your grill to medium-high heat. Once hot, oil the grates to prevent sticking.
- Grill the Beef: Remove the beef from the marinade and grill for about 2-3 minutes on each side, until nicely charred and cooked through. Remove from the grill and let it rest for a few minutes before slicing into bite-sized pieces.
- Prepare the Vegetables: While the beef is resting, prepare your vegetables. Julienne the cucumber and carrot, wash and dry the basil, mint, and lettuce leaves.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, until soft and pliable. Lay the wrapper on a clean surface. Place a piece of lettuce, a few basil and mint leaves, some cucumber, carrot, and a few slices of grilled beef onto the lower third of the wrapper. Top with a sprinkle of crushed peanuts.
- Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then roll tightly from the bottom upward to enclose the filling completely. Repeat with remaining ingredients.
- Prepare the Dipping Sauce: In a small bowl, mix together hoisin sauce and sriracha. Serve the spring rolls with this dipping sauce and lime wedges on the side.
Extra Tips:
For best results, make certain the beef is thinly sliced, which helps it absorb the marinade fully and cook evenly. If you don’t have a grill, a grill pan or a broiler can be used as alternatives.
Keep a damp cloth over the unused rice paper wrappers to prevent them from drying out while you assemble the rolls. Feel free to adjust the level of spice in the dipping sauce to suit your taste, and consider adding other herbs like cilantro for a different flavor profile.
Enjoy your spring rolls fresh for the best taste and texture!
Crunchy Vegetable Spring Rolls
Crunchy Vegetable Spring Rolls are a delicious and healthy appetizer that brings the vibrant flavors of Vietnam to your table. These spring rolls are packed with fresh vegetables and herbs, wrapped in rice paper, and fried to crispy perfection. They’re incredibly versatile and can be served with a variety of dipping sauces, making them a perfect starter for any meal or a delightful snack on their own. The combination of crunchy textures and fresh flavors will leave your taste buds craving more.
These spring rolls aren’t only easy to make but also customizable, allowing you to add your favorite vegetables and spices to suit your taste. Perfect for serving at parties or family gatherings, they’re sure to be a hit with both adults and children alike. The recipe below provides a serving size for 4-6 people, guaranteeing everyone gets a taste of these delightful rolls.
Ingredients (serving size: 4-6 people):
- 12-15 rice paper wrappers
- 1 cup shredded cabbage
- 1 cup grated carrots
- 1/2 cup bean sprouts
- 1/2 cup thinly sliced bell peppers
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup thinly sliced green onions
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions:
- Prepare the Filling: In a large mixing bowl, combine the shredded cabbage, grated carrots, bean sprouts, bell peppers, cilantro, mint, and green onions. Add soy sauce, rice vinegar, sesame oil, salt, and pepper. Toss everything together until well combined and set aside.
- Soften the Rice Papers: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, or until it becomes pliable but not too soft. Carefully remove it from the water and lay it flat on a clean kitchen towel or cutting board.
- Assemble the Spring Rolls: Place about 2-3 tablespoons of the vegetable filling onto the bottom third of the softened rice paper. Fold the bottom edge over the filling, then fold in the sides, and roll it up tightly to enclose the filling. Repeat this process with the remaining rice papers and filling.
- Fry the Spring Rolls: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the spring rolls in batches, seam side down. Fry them for 2-3 minutes on each side, or until they’re golden brown and crispy. Remove them from the oil and drain on a paper towel-lined plate.
- Serve: Arrange the crispy spring rolls on a platter and serve them warm with your choice of dipping sauce, such as sweet chili sauce or hoisin sauce.
Extra Tips:
For best results, make sure the filling is well-drained before wrapping to prevent the spring rolls from becoming soggy.
When frying, maintain a consistent oil temperature to achieve evenly cooked spring rolls – too hot and they may burn, too cool and they may absorb excess oil.
If you prefer a lighter version, you can skip frying and serve the rolls fresh for a revitalizing treat.
Finally, feel free to adjust the ingredients and spices to suit your personal preferences or dietary needs.
Peanut and Cilantro Spring Rolls
Peanut and Cilantro Spring Rolls are a delightful and invigorating appetizer or snack that combines vibrant flavors with a satisfying crunch. These spring rolls are filled with fresh vegetables, aromatic herbs, and protein-rich peanuts, all wrapped in a delicate rice paper. The addition of cilantro adds a burst of freshness that complements the rich, nutty flavors, making these rolls a perfect choice for a light lunch or party appetizer.
These spring rolls are versatile and can be easily customized to suit your taste preferences. They’re typically served with a tangy dipping sauce that enhances the overall flavor profile. Preparing these spring rolls not only delights your palate but also provides a fun and interactive cooking experience. This recipe serves 4-6 people, making it ideal for gatherings or family meals.
Ingredients:
- 12 rice paper wrappers
- 1 cup shredded carrots
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1 cup cooked shrimp, sliced in half lengthwise (optional)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/2 cup crushed peanuts
- 1/2 cup vermicelli noodles, cooked
- 1/4 cup green onions, thinly sliced
- 1/4 cup hoisin sauce
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- Water
Instructions:
- Prepare the Dipping Sauce: In a small bowl, combine hoisin sauce, peanut butter, soy sauce, lime juice, and sugar. Mix well until smooth. Add a little water to reach your desired consistency for dipping. Set aside.
- Soak the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable but not too sticky. Remove from the water and place it on a clean, flat surface.
- Assemble the Spring Rolls: Place a small amount of shredded carrots, cucumber, bean sprouts, and vermicelli noodles in the center of the rice paper. Add a few shrimp halves (if using), cilantro leaves, mint leaves, green onions, and a sprinkle of crushed peanuts.
- Roll the Spring Rolls: Fold the sides of the rice paper over the filling. Then, carefully roll the paper tightly from bottom to top, similar to rolling a burrito. Confirm the roll is snug, but be gentle to avoid tearing the wrapper. Repeat the process with the remaining rice papers and fillings.
- Serve: Arrange the spring rolls on a serving platter and serve with the prepared peanut dipping sauce on the side.
Extra Tips:
To prevent the rice paper from sticking to each other, lay the completed spring rolls on a plate or tray lined with a slightly damp cloth or plastic wrap.
You can prepare the rolls a few hours in advance, but it’s best to serve them fresh to maintain the crispness of the vegetables. If you’re making these with children or guests, consider setting up a spring roll station where everyone can create their own rolls with their choice of ingredients.
Coconut Curry Shrimp Spring Rolls
Coconut Curry Shrimp Spring Rolls are a delightful twist on traditional Vietnamese spring rolls, bringing a touch of tropical flavor with every bite. This dish combines succulent shrimp with a creamy coconut curry sauce, wrapped in rice paper with fresh vegetables and herbs. The combination of textures and flavors creates a vibrant and invigorating appetizer or a light meal that’s perfect for any occasion.
Whether you’re hosting a dinner party or simply craving something different, these spring rolls are sure to impress your guests and tantalize your taste buds.
The key to this recipe is balancing the rich, creamy coconut curry shrimp with the crispness of fresh vegetables and the aromatic qualities of herbs such as mint and cilantro. The rice paper wrappers provide the perfect vessel for these ingredients, allowing for a satisfying, handheld experience.
With just a little bit of preparation, you’ll be able to serve a dish that not only looks beautiful but also tastes incredible. This recipe is designed to serve 4-6 people, making it ideal for gatherings or family meals.
Ingredients:
- 1 pound of medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 12 rice paper wrappers
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
- 1/2 cup crushed peanuts (optional, for garnish)
Cooking Instructions:
- Prepare the Coconut Curry Shrimp: Heat the olive oil in a pan over medium heat. Add the curry powder and stir for about 30 seconds until fragrant. Add the shrimp to the pan and sauté for 2-3 minutes until they start to turn pink.
- Create the Sauce: Pour in the coconut milk, fish sauce, and lime juice. Stir well to combine, bringing the mixture to a simmer. Cook for an additional 3-4 minutes until the shrimp are fully cooked and the sauce has thickened slightly. Season with salt and pepper to taste, then remove from heat and let it cool slightly.
- Prepare the Vegetables and Herbs: While the shrimp is cooling, prepare the vegetables. Shred the carrots, thinly slice the cucumber, and wash the bean sprouts. Rinse and pat dry the mint, cilantro, and basil leaves.
- Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Lay it on a clean surface. Place a few mint, cilantro, and basil leaves in the center, followed by a small amount of carrots, cucumber, and bean sprouts.
- Add the Shrimp: Spoon a few shrimp onto the vegetables, adding a little bit of the coconut curry sauce with each. Be careful not to overfill.
- Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom like a burrito. Repeat the process with the remaining ingredients.
- Serve: Arrange the spring rolls on a platter, garnishing with crushed peanuts if desired. Serve with additional coconut curry sauce on the side for dipping.
Extra Tips:
When working with rice paper wrappers, it’s important to work quickly after soaking them to prevent them from becoming too sticky and difficult to handle.
Also, make sure all your filling ingredients are prepared before you start assembling the rolls. This will make the process more efficient and prevent the wrappers from drying out.
For an added touch of flavor, try incorporating thin slices of avocado or bell pepper into your rolls. Remember, the key to a great spring roll is a balance of flavors and textures, so feel free to adjust the vegetable and herb quantities according to your personal preference.
Sweet Potato and Black Bean Spring Rolls
Sweet Potato and Black Bean Spring Rolls are a delightful fusion of flavors that bring together the earthy richness of sweet potatoes and the hearty texture of black beans, all wrapped in crisp rice paper. These rolls are perfect for a light lunch, an appetizer, or even a fun addition to a party platter. Their vibrant colors and appealing textures make them not only a treat for the palate but also a feast for the eyes.
Versatile and adaptable, these spring rolls can be paired with a variety of dipping sauces, from tangy tamarind to spicy peanut sauce, providing endless possibilities for customization. The combination of sweet potatoes and black beans not only offers a wonderful contrast in taste but also delivers a wholesome, nutritious meal. Sweet potatoes are a great source of vitamins and fiber, while black beans provide protein and essential minerals. Together, they create a balanced dish that’s both satisfying and healthful.
Whether you’re a seasoned chef or a cooking novice, this recipe is approachable and rewarding. The preparation involves simple ingredients and straightforward techniques, guaranteeing that you can whip up these delicious spring rolls in no time.
Ingredients (Serves 4-6):
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 12 rice paper wrappers
- 1 cup shredded red cabbage
- 1/2 cup grated carrots
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
Cooking Instructions:
- Prep the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat evenly. Roast in the preheated oven for about 25-30 minutes, or until they’re tender and slightly caramelized. Remove from oven and let cool slightly.
- Prepare the Filling: In a large mixing bowl, combine the roasted sweet potatoes, black beans, shredded cabbage, grated carrots, and cilantro. Gently toss the ingredients together, being careful not to mash the sweet potatoes.
- Soften the Rice Paper: Fill a large shallow dish or pie plate with warm water. Working with one rice paper wrapper at a time, dip the wrapper into the water for about 10-15 seconds, or until it becomes pliable. Remove from the water and lay flat on a clean surface such as a damp towel or cutting board.
- Assemble the Rolls: Spoon a portion of the sweet potato and black bean mixture onto the lower third of a soaked rice paper wrapper. Add a few slices of avocado on top. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling completely. Repeat this process with the remaining wrappers and filling.
- Serve: Arrange the spring rolls on a platter with lime wedges on the side. Serve immediately, or cover with a damp cloth and refrigerate for up to 2 hours before serving.
Extra Tips:
When working with rice paper, it’s important to ascertain that they aren’t soaked for too long, as they may become too sticky and difficult to handle. If you find that the wrappers are sticking to your work surface, try using a damp kitchen towel to prevent this issue.
Additionally, if you prefer a little heat, consider adding a thin slice of jalapeño or a sprinkle of chili flakes to the filling. These spring rolls are best enjoyed fresh, but if you need to prepare them in advance, store them in the refrigerator covered with a damp cloth to maintain their moisture and prevent them from drying out.
Smoked Salmon and Cucumber Spring Rolls
Vietnamese spring rolls are a delightful and fresh appetizer that can be customized in a myriad of ways to suit any palate. One of the most delicious variations is the Smoked Salmon and Cucumber Spring Rolls, which combine the rich, smoky flavor of salmon with the invigorating crunch of cucumber. These rolls are light yet satisfying, making them perfect for a healthy snack or a starter at a dinner party. Not only are they visually appealing, but they’re also packed with nutrients, guaranteeing that your guests enjoy both taste and health benefits.
Preparing Smoked Salmon and Cucumber Spring Rolls is relatively simple, requiring only a few key ingredients and minimal cooking skills. The recipe is ideal for serving 4-6 people, allowing for a generous serving size that can be adjusted according to the number of guests. The rolls are wrapped in rice paper, which provides a chewy texture that complements the soft salmon and crisp vegetables. This dish also offers a creative way to incorporate more omega-3 fatty acids into your diet, courtesy of the smoked salmon. Whether you’re hosting a casual brunch or an elegant dinner, these spring rolls are bound to impress.
Ingredients (Serves 4-6):
- 12 rice paper wrappers
- 200 grams smoked salmon, thinly sliced
- 1 cucumber, julienned
- 1 small carrot, julienned
- 1 ripe avocado, sliced
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1/2 cup alfalfa sprouts
- 1/2 cup rice vermicelli noodles
- 1/3 cup hoisin sauce
- 1 tablespoon sesame seeds
Instructions:
- Prepare the Ingredients: Begin by softening the rice vermicelli noodles according to package instructions, usually by soaking them in hot water for about 5 minutes until they’re tender. Drain and set aside to cool. Meanwhile, prepare the vegetables by julienning the cucumber and carrot, and slicing the avocado. Arrange the smoked salmon, mint, coriander, and alfalfa sprouts on a platter for easy assembly.
- Soften the Rice Paper: Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft and pliable. Be careful not to over-soak as it can tear easily. Place the softened wrapper on a clean, flat surface like a cutting board.
- Assemble the Spring Rolls: On the lower third of the rice paper, layer a small amount of each ingredient: a few slices of smoked salmon, cucumber, carrot, avocado, a few mint and coriander leaves, some alfalfa sprouts, and a small portion of the rice vermicelli noodles.
- Roll the Spring Rolls: To roll, fold the sides of the rice paper over the filling, then roll the paper tightly from the bottom upwards, similar to making a burrito. Repeat this process with the remaining wrappers and ingredients until all are used up.
- Serve and Garnish: Arrange the spring rolls on a serving platter. Drizzle with hoisin sauce and sprinkle with sesame seeds. Serve immediately for the best texture and taste.
Extra Tips:
When making Smoked Salmon and Cucumber Spring Rolls, verify all ingredients are prepared and laid out before you start assembling. This makes the process smoother and prevents the rice paper from drying out.
Keep a clean, damp kitchen towel handy to cover the prepared rolls if you’re not serving them immediately, as this will prevent them from hardening. If you’re preparing these rolls for an event, you can make them a few hours in advance; just keep them covered with a damp cloth in the refrigerator.
Finally, feel free to experiment with the fillings by adding or substituting ingredients like bell peppers or lettuce for added crunch and flavor.
Ginger and Garlic Tofu Spring Rolls
Ginger and Garlic Tofu Spring Rolls are a fresh and flavorful twist on the traditional Vietnamese favorite. Combining the aromatic flavors of ginger and garlic with the satisfying texture of tofu, these spring rolls are perfect for both vegetarians and those looking to explore new culinary experiences. Wrapped in delicate rice paper and accompanied by a tangy dipping sauce, these rolls are light yet filling, making them an ideal choice for a healthy lunch or snack.
To make these spring rolls, you’ll start by marinating tofu in a fragrant mixture of ginger, garlic, and soy sauce before cooking it to golden perfection. Fresh vegetables like lettuce, carrots, and cucumbers add crunch and freshness, while herbs such as mint and cilantro bring a burst of flavor. The rolls are then carefully wrapped in rice paper and served with a delicious homemade dipping sauce that ties all the flavors together.
Ingredients (Serves 4-6):
- 1 block (14 oz) firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 12 rice paper wrappers
- 1 cup shredded lettuce
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, chopped (optional)
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (optional)
- 1 tablespoon chopped peanuts
Cooking Instructions:
- Prepare the tofu: Drain and press the tofu to remove excess moisture. Cut the tofu into thin strips. In a bowl, mix the soy sauce, grated ginger, and minced garlic. Add the tofu strips to the bowl and let them marinate for at least 15 minutes.
- Cook the tofu: Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the marinated tofu strips and cook until they’re golden brown on all sides, about 5-7 minutes. Remove from heat and let cool slightly.
- Prepare the rice paper: Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 10-15 seconds, until it softens. Remove and place on a clean kitchen towel or cutting board.
- Assemble the rolls: Place a small amount of lettuce, carrots, cucumbers, mint, and cilantro onto the lower third of the rice paper. Add a few strips of cooked tofu and a sprinkle of chopped peanuts if using. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top.
- Make the dipping sauce: In a small bowl, combine hoisin sauce, lime juice, soy sauce, and sriracha. Stir well to blend the ingredients. Sprinkle with chopped peanuts for added texture.
- Serve: Arrange the spring rolls on a platter and serve with the dipping sauce on the side.
Extra Tips:
To guarantee your spring rolls are tightly wrapped and hold their shape, make sure not to overfill them, which can cause the rice paper to tear. If the rice paper becomes too sticky, slightly dampen your hands to prevent sticking.
For added flavor, consider adding vermicelli noodles or experimenting with different herbs and vegetables to suit your taste preferences. These spring rolls are best enjoyed fresh, but they can be stored in the fridge for a few hours if needed.
Pineapple and Mint Spring Rolls
Spring rolls are a staple in Vietnamese cuisine, celebrated for their invigorating taste and versatility. The Pineapple and Mint Spring Rolls offer a delightful fusion of sweet and savory flavors wrapped in a delicate rice paper. Perfect for warm weather, these rolls are light yet fulfilling, making them an excellent appetizer or main dish.
The combination of tangy pineapple and aromatic mint creates a unique contrast that tantalizes the taste buds, while the addition of fresh vegetables provides a satisfying crunch. These spring rolls aren’t only delicious but also a healthy option, as they’re packed with vitamins and nutrients from the fresh ingredients.
They’re easy to customize, allowing you to add other vegetables or proteins like shrimp or chicken to suit your preferences. With minimal cooking required, this recipe is ideal for those seeking a quick and nutritious meal. Whether you’re entertaining guests or simply enjoying a quiet dinner at home, Pineapple and Mint Spring Rolls are sure to impress.
Ingredients (Serves 4-6 people):
- 12 rice paper wrappers
- 1 cup fresh pineapple, cut into thin strips
- 1 cup fresh mint leaves
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 1/4 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed (optional)
- Soy sauce or hoisin sauce for dipping
Instructions:
- Prepare the Ingredients: Begin by washing all the vegetables thoroughly. Cut the pineapple into thin strips, shred the carrots, julienne the cucumber, and slice the red bell pepper. Set aside the vegetables along with the mint leaves, cilantro, and bean sprouts.
- Set Up the Rolling Station: Fill a large shallow dish or pie plate with warm water. This will be used to soften the rice paper wrappers. Make sure you have a clean, damp kitchen towel or a cutting board ready for wrapping the rolls.
- Soften the Rice Paper: Working one at a time, dip a rice paper wrapper into the warm water for about 15-20 seconds until it becomes pliable. Be careful not to leave it in the water too long, as it may become too soft and tear.
- Assemble the Spring Rolls: Lay the softened rice paper on the damp towel or cutting board. In the center of the wrapper, place a few strips of pineapple, a small handful of mint leaves, some shredded carrots, cucumber sticks, red bell pepper slices, bean sprouts, and a sprinkle of cilantro. If using, add a small amount of crushed peanuts for added texture.
- Roll the Spring Rolls: Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll the wrapper tightly away from you to enclose the filling completely. Repeat with the remaining wrappers and filling ingredients.
- Serve: Serve the spring rolls immediately with soy sauce or hoisin sauce for dipping. They’re best enjoyed fresh, as the rice paper can harden if left out for too long.
Extra Tips:
When making Pineapple and Mint Spring Rolls, it’s important to keep the rice paper wrappers moist but not soggy. A good trick is to work quickly and keep the wrappers covered with a damp towel to prevent them from drying out.
Feel free to experiment with the ingredients; adding grilled shrimp or chicken can turn these into a more substantial meal. Additionally, if you’re making these ahead of time, store them individually wrapped in damp paper towels in an airtight container to maintain their freshness.
Carrot and Daikon Radish Spring Rolls
Carrot and Daikon Radish Spring Rolls are a delightful Vietnamese appetizer that combines fresh, crisp vegetables with the aromatic flavors of mint and cilantro, all wrapped in a delicate rice paper.
These spring rolls are perfect for a light lunch or as an appetizer at your next gathering. The combination of carrot and daikon radish provides a revitalizing crunch, while the herbs add a burst of flavor that complements the accompanying dipping sauce. The rolls are often served fresh, offering a healthy and delicious option that’s both satisfying and easy to prepare.
The beauty of Carrot and Daikon Radish Spring Rolls lies in their simplicity and versatility. You can easily customize them by adding shrimp, tofu, or even cooked chicken to suit your taste.
Whether you’re hosting a dinner party or simply enjoying a meal with family, these spring rolls are sure to impress. They aren’t only delicious but also look stunning on a plate, with their colorful layers peeking through the translucent rice paper. With this recipe, you’ll be able to make enough spring rolls to serve 4-6 people.
Ingredients:
- 12 rice paper wrappers
- 2 medium carrots, julienned
- 1 medium daikon radish, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup lettuce leaves, shredded
- 1 cup cooked vermicelli noodles
- 1/4 cup roasted peanuts, crushed
- Soy sauce or hoisin sauce for dipping
Instructions:
- Prepare the Ingredients: Start by washing and preparing all your vegetables. Julienne the carrots and daikon radish into thin strips. Wash and dry the mint, cilantro, and lettuce leaves. Prepare the vermicelli noodles according to the package instructions and set them aside.
- Set Up Your Rolling Station: Fill a large, shallow dish with warm water. This will be used to soften the rice paper wrappers. Have a clean, damp kitchen towel or a large cutting board ready for assembling the rolls.
- Soften the Rice Paper: Submerge one rice paper wrapper in the warm water for about 15-20 seconds until it becomes pliable. Be careful not to soak it too long, or it will become too soft and tear. Remove the wrapper from the water and lay it flat on your damp towel or cutting board.
- Assemble the Roll: On the bottom third of the rice paper, start by placing a small amount of lettuce, followed by a few strips of carrot and daikon radish. Add a small handful of vermicelli noodles, a few mint and cilantro leaves, and a sprinkle of crushed peanuts.
- Roll the Spring Roll: Begin rolling the wrapper over the filling, tucking in the sides as you go, similar to rolling a burrito. Roll tightly but gently to guarantee the wrapper doesn’t tear. Repeat this process with the remaining wrappers and filling ingredients.
- Serve: Once all the rolls are assembled, serve them immediately with soy sauce or hoisin sauce on the side for dipping.
Extra Tips:
For the best results, serve these spring rolls immediately after preparing them, as the rice paper can become sticky over time.
If you need to prepare them ahead of time, cover them with a damp cloth and refrigerate, but try to consume them within a few hours. To prevent the rice paper from tearing, handle it gently and avoid over-soaking.
Feel free to add other ingredients like cooked shrimp or tofu for extra protein. Enjoy the freshness of these rolls with a cup of Vietnamese iced coffee for an authentic dining experience.
Chilli Lime Chicken Spring Rolls
Chilli Lime Chicken Spring Rolls are a revitalizing and flavorful twist on the traditional Vietnamese spring roll. These rolls are perfect for a light lunch or a party appetizer, combining the zesty notes of lime with the subtle heat of chili in a deliciously satisfying wrap. The dish embraces the vibrant flavors of Southeast Asia, featuring marinated chicken, fresh vegetables, and herbs all wrapped in rice paper. The balance of savory, spicy, and citrusy flavors makes these spring rolls a delightful treat for any occasion.
These spring rolls aren’t only delicious but also visually appealing, making them a hit at any gathering. The preparation involves marinating the chicken to infuse it with flavors, then assembling the rolls with a selection of crisp vegetables and fresh herbs. The process is straightforward, making it accessible to cooks of all skill levels. The end result is a healthy, low-calorie meal or snack that’s as fun to make as it’s to eat. Below are the ingredients and step-by-step instructions to make Chilli Lime Chicken Spring Rolls for 4-6 people.
Ingredients:
- 500g boneless, skinless chicken breast
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 2 teaspoons chili paste or fresh chili, finely chopped
- 1 teaspoon sugar
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 12 rice paper wrappers
- 1 cup lettuce leaves, shredded
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, crushed
Cooking Instructions:
1. Marinate the Chicken:
In a bowl, combine soy sauce, lime juice, fish sauce, vegetable oil, chili paste, sugar, garlic, salt, and pepper. Mix well. Add the chicken breasts to the marinade, making sure they’re well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
2. Cook the Chicken:
Preheat a grill or skillet over medium heat. Remove the chicken from the marinade and grill or cook for about 6-7 minutes on each side, or until fully cooked. Let the chicken rest for a few minutes before slicing it into thin strips.
3. Prepare the Rice Paper Wrappers:
Fill a large bowl with warm water. Dip each rice paper wrapper in the water for a few seconds until it becomes pliable but not too soft. Lay it flat on a clean surface or a damp towel.
4. Assemble the Spring Rolls:
Place a few strips of chicken, some shredded lettuce, carrot, cucumber, mint, and cilantro near the bottom of each wrapper. Sprinkle with crushed peanuts. Fold the sides over the filling, then roll it up tightly from the bottom. Repeat with the remaining wrappers and ingredients.
5. Serve:
Arrange the spring rolls on a serving platter. Serve immediately with your choice of dipping sauce, such as a spicy peanut sauce or a traditional Vietnamese nuoc cham.
Extra Tips:
To guarantee your rice paper wrappers don’t tear, handle them gently and avoid soaking them for too long. If you want to add more heat, consider including sliced chili peppers in the rolls or increasing the amount of chili paste in the marinade.
Additionally, these spring rolls can be made a few hours in advance; just cover them with a damp cloth to prevent them from drying out before serving. Experiment with other herbs like Thai basil for added flavor complexity.
Crispy Duck and Plum Sauce Spring Rolls
Crispy Duck and Plum Sauce Spring Rolls are a delightful and elegant twist on the traditional Vietnamese spring roll. Combining the rich, savory flavor of duck with the sweet and tangy notes of plum sauce, these rolls provide an exceptional taste experience. Perfect for a special dinner or a unique appetizer, these spring rolls are sure to impress your guests with their crunchy exterior and flavorful filling. The combination of textures and flavors will tantalize your taste buds and leave you craving more.
To make these delicious spring rolls, you’ll first need to prepare the duck, ensuring it’s cooked to perfection. This can be achieved by roasting the duck to render the fat, resulting in tender, succulent meat. The filling will be complemented by a variety of fresh vegetables and herbs, creating a balance of flavors and textures. Once the filling is ready, the rolls are assembled and fried to golden perfection, then served with a homemade plum sauce for dipping. Follow the recipe below to create this delectable dish for 4-6 people.
Ingredients:
- 2 duck breasts
- Salt and pepper to taste
- 1 tablespoon five-spice powder
- 1 tablespoon vegetable oil
- 12 spring roll wrappers
- 1 cup shredded cabbage
- 1 carrot, julienned
- 2 green onions, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/2 cup plum sauce
- Oil for frying
Instructions:
- Prepare the Duck: Preheat your oven to 375°F (190°C). Score the skin of the duck breasts and season with salt, pepper, and five-spice powder. Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Sear the duck breasts, skin-side down, until the skin is crispy and golden brown, about 5-7 minutes. Flip the breasts and cook for another 2-3 minutes. Transfer to the oven and roast for 10-12 minutes until the duck is cooked through. Allow the duck to rest before slicing thinly.
- Prepare the Filling: In a large bowl, combine the shredded cabbage, julienned carrot, sliced green onions, fresh mint, and cilantro leaves. Toss the ingredients together to mix well.
- Assemble the Rolls: Lay a spring roll wrapper on a clean surface. Place a few slices of duck and a spoonful of the vegetable mixture on the lower third of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly. Repeat with remaining wrappers and filling.
- Fry the Spring Rolls: Heat oil in a deep pan over medium heat until it reaches 350°F (175°C). Carefully add the spring rolls in batches, frying until they’re golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: Arrange the crispy duck spring rolls on a platter and serve with a small bowl of plum sauce for dipping.
Extra Tips:
Ensure your oil is at the correct temperature before frying to achieve the perfect crispy texture. You can use a kitchen thermometer to check the oil temperature. If you don’t have one, test by dipping a small piece of wrapper into the oil; it should sizzle immediately.
Keep the rolls tight to prevent them from opening during frying, and don’t overcrowd the pan to maintain the oil temperature. If you prefer a healthier version, you can bake the spring rolls instead of frying them. Preheat the oven to 400°F (200°C) and bake for about 15-20 minutes until they’re crispy.
