Vietnamese Spring Rolls

Vietnamese Spring Rolls




Yield 8 rolls




Sauce 1

Sauce 2


For Sauce 1 (Since it Requires a Little Work)

  1. Heat a small pan to medium high heat and throw in sesame oil
  2. Add chili, shallot, and garlic together soon thereafter
  3. After several minutes of cooking (to mix flavors and soften the strength of chili and garlic) transfer heated mixture to bowl
  4. Add lime juice and remaining cold ingredients and mix well
  5. Let sit for a few minutes as you go through the rest of the preparation


  1. For this recipe, we cooked the ginger, chilis, garlic, and lemongrass together with the shrimp. The rest of the filling (besides the vermicelli) went into the spring rolls raw
  2. Boil water and pour into pot with vermicelli noodles. Let sit for 3-5 minutes
  3. Drain noodles once soft and set aside
  4. Set up your workstation to assemble the roll!

Assembling the Rolls

  1. Dip one rice paper sheet in lukewarm water for 5-10 seconds until soft
  2. Place wet sheet on flat surface and add filling into the middle
  3. Make the roll
  4. Let sit while the sheet dries and the roll closes up!


Have fun with it! This is a great opportunity to make a game out of making dinner! And a "Who can make the best one?" competition is always fun!

The best way to prepare your spring rolls:

1) Place your filling in between the middle and the edge of the rice paper closest to you

2) Gently fold the edge of the wrapper onto and over the filling

3) Fold over the left and right sides of the paper over the filling as well. This "brings everything center"

4) Start rolling! Be sure to tuck in the filling as you continue to roll to ensure tightness

Courses Side Dish

Cuisine Vietnamese

Recipe by Arousing Appetites: Home to the Serious Cook at