Oniokitty
Culinary Explorer
Hey everyone! Thought I’d share my go-to recipe for Vietnamese spring rolls. They’re so fresh, light, and full of flavor—perfect for when you want something satisfying but not heavy. I like to make a batch for family dinners or even as a snack for myself. Plus, they’re super fun to roll up! Here’s how I do it:
Ingredients:
- Rice paper wrappers (found in most Asian grocery stores)
- Vermicelli noodles (1 package, cooked and drained)
- Shrimp (12-15 medium, cooked and sliced in half lengthwise)
- Lettuce leaves (Bibb or Romaine work best)
- Fresh herbs: Mint, basil, and cilantro (use as much as you like!)
- Cucumber (1, cut into thin strips)
- Carrot (1, julienned)
- Bean sprouts (optional but adds a nice crunch)
For the dipping sauce:
- 3 tbsp hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp warm water (or a bit more for a smoother sauce)
- 1 tsp sriracha (optional for a bit of heat)
- Crushed peanuts (optional, for garnish)
Directions:
- Prep the filling ingredients: Arrange everything (noodles, shrimp, veggies, and herbs) on a plate, so it’s easy to assemble.
- Prepare the rice paper: Dip one rice paper wrapper in warm water for about 5 seconds, then lay it flat on a damp towel or clean surface (they soften quickly!).
- Add fillings: Place a small handful of noodles, a few herb leaves, a lettuce leaf, and some cucumber, carrot, and shrimp in the center.
- Roll it up: Fold the sides in first, then tightly roll it from the bottom up. It might take a few tries to get it snug, but you’ll get the hang of it!
- Make the sauce: Mix the hoisin sauce, peanut butter, and warm water in a small bowl until smooth. Add sriracha for heat if you like and top with crushed peanuts.
- Enjoy! Dip and savor!
I’m going to try them with shrimp and veggies. 
Love how they’re light but full of flavor. Definitely adding this to my to-make list—can’t wait to try them!
