VIETNAMESE FRESH SPRING ROLLS WITH SHRIMP
This vibrant single-serve Vietnamese Fresh Spring Rolls With Shrimp is a light and nutritious appetiser packed with fresh greens, shrimp, herbs, lettuce, shredded carrots, fresh mint and basil leaves and vermicelli noodles, all neatly wrapped in delicate rice paper. These rolls are easy to assemble, require no cooking and are perfect for warm weather or when you’re craving something healthy and refreshing. They burst with bright flavours and natural textures made with only a handful of ingredients and under ten minutes of preparation. This dish is ideal for lunch, a quick snack or a visually impressive starter at a dinner party. Enjoy Vietnamese Fresh Spring Rolls With Shrimp with a traditional peanut sauce or nuoc cham for an authentic taste of Vietnam. These rolls offer clean eating as they are most satisfying and portable. These rolls contain gluten-free, low-fat ingredients and are quick to prepare.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
No-Cook, Prepared in Advance
OCCASION/HOLIDAY
Picnic, Spring, Summer, Casual Dinner, Date Night
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, Dairy-Free, Healthy, Quick & Easy, Low/ No Sugar, Nut-Free, Wheat/Gluten-Free
DISH TYPE
Tacos & Wraps
INGREDIENTS
Here is a list of ingredients for the Vietnamese Fresh Spring Rolls With Shrimp:
- 10 grams | 0.35 ounces | 2 rice paper wrappers
- 16 grams | 0.56 ounces | 2 cooked shrimp, halved (about 2 medium)
- 30 grams | 1.06 ounces | ¼ cup cooked vermicelli noodles
- 10 grams | 0.35 ounces | ¼ cup lettuce or mixed greens
- 7 grams | 0.25 ounces | 1 tablespoon shredded carrots
- 2 grams | 0.07 ounces | 1 tablespoon fresh mint and basil leaves
FULL NUTRITIONAL INFORMATION
- Calories: 89 kilocalories
- Fat: 0.3 grams
- Saturated Fat: 0.1 grams
- Carbohydrate: 16.8 grams
- Sugar: 0.5 grams
- Fibre: 0.9 grams
- Sodium: 38 milligrams
- Protein: 5.2 grams
- Calcium: 28 milligrams
- Potassium: 79 milligrams
- Iron: 0.40 milligrams
PREPARATION
These steps are followed for the preparation of Vietnamese Fresh Spring Rolls With Shrimp:
- Prepare Ingredients: Cook and cool vermicelli noodles if they are not done. Peel and devein shrimp, then slice each in half lengthwise. Wash and dry all vegetables and herbs thoroughly.
- Soften Rice Paper: Fill a large shallow plate or bowl with warm water. Dip one rice paper wrap into the water for about 10 seconds until pliable but not too soft. Lay it flat on a clean and damp surface.
- Layer Fillings: Place a few leaves of lettuce or greens horizontally in the lower third of the rice paper. Top with vermicelli noodles, shredded carrots and fresh herbs.
- Add Shrimp: Lay two shrimp halves pink side down above the vegetable layer, ensuring that they will show through once rolled for visual appeal.
- Roll The Wrapper: Fold the bottom of the wrapper over the filling. Fold in the sides like an envelope and continue rolling tightly to seal.
- Repeat: Repeat the same process for the second rice paper roll.
- Serve: Serve immediately with your favourite dipping sauce, such as peanut sauce or nuoc cham.
PREPARATION TIME
10 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for the Vietnamese Fresh Spring Rolls With Shrimp:
- Use Warm Water: Warm (not hot) water works best for softening rice paper wrappers quickly and evenly.
- Don’t Over-Soak: Over-soaking can make rice paper too fragile to roll, so dip just until pliable.
- Dampen Your Surface: Rolling on a damp cutting board or towel prevents sticking and tearing.
- Roll Tightly But Gently: Keep tension in the roll for structure, but avoid tearing the delicate rice paper.
- Pre-Cut Fillings: Prep all ingredients ahead of time to ensure fast and smoothness without drying out the wrappers.
VARIATIONS
- Vegetarian: Omit shrimp and add extra tofu, avocado or julienned cucumber for a satisfying plant-based version.
- Spicy: Add thin slices of jalapeño or a drizzle of sriracha inside the roll for a spicy kick.
- Tropical: Add mango slices or papaya for a sweet twist that pairs well with mint and shrimp.
- High Protein: Add a strip of grilled chicken or tofu for added protein content.
- Nut-Free Sauce: Use soy sauce, lime and garlic dip instead of peanut-based sauces for allergy-friendly pairing.
PREPPING AND STORAGE
- Refrigeration: Store completed rolls in an airtight container lined with damp paper towels to keep them from drying out. Best enjoyed within 24 hours.
- Cover Individually: Wrap each roll in plastic wrap or wax paper to prevent sticking.
- Make Ahead: You can prep all ingredients ahead of time and store them separately. Assemble fresh when ready to eat.
- Freezing: Not recommended because rice paper turns brittle and the texture suffers when thawed.
