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Vietnamese Spring Rolls

This dish features fresh rice paper wrappers filled with a mixture of crunchy vegetables, fresh herbs, and shredded meat or tofu, rolled into compact cylinders. The rolls have a translucent appearance with vibrant fillings, offering a crisp texture and a delicate chewiness from the rice paper, often served with a flavorful dipping sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 8 sheets rice paper wrappers dry, round, large size
  • 1 cup shredded carrots
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup cooked shrimp or tofu sliced thinly
  • 1/4 cup peanut sauce for dipping

Equipment

  • Large mixing bowl
  • Deep dish or wide plate for soaking rice paper
  • Cutting Board
  • Sharp knife
  • Serving platter

Method
 

  1. Fill a large shallow dish with warm water. Submerge one rice paper sheet into the water for about 10-15 seconds until soft and pliable, then remove and lay it flat on a clean plate.
  2. Arrange a few shredded carrots, mint leaves, cilantro, and slices of shrimp or tofu near the bottom third of the rice paper sheet.
  3. Fold the sides of the rice paper inward over the filling, then tightly roll from the bottom, pressing slightly to compact the fillings and seal the edge.
  4. Place the finished spring rolls on a serving platter. Repeat the soaking and filling process for remaining rice paper sheets.
  5. Serve the spring rolls with peanut sauce on the side, optionally garnished with extra herbs for presentation.