I love bringing Vietnamese Spring Rolls to a potluck. They are so easy to make, super healthy, and always a huge hit. Here’s how I make them.
Ingredients for the Spring Rolls
1 pack of spring roll skins (make sure to buy the rice based ones, not the flour based ones)
1 pack of cellophane noodles (thin)
fresh basil (preferably Thai basil, but normal basil works fine too)
1 lb of cooked shrimp, tails removed
Soak the cellophane noodles in hot water until soft (about 2-3 minutes). Drain the water and cut up the cellophone into ~1-2 inch snippets using scissors.
Fill another large bowl (bigger than the wrappers) with hot water (not quite boiling – you don’t want to burn your fingers!). Lay out on a table all the innards of the spring roll – basil, shrimp
I like to double my wrappers. Dip 2 sheets of spring roll skins into the hot water briefly. It really just has to touch the hot water.
Lay the wrapper on a plate and put 3 pieces of shrimp, 2-3 basil leaves, and a small pile of cellophone noodles.
The wet wrapper will stick to itself, so carefully wrap the sides of the roll as shown above.
Roll it up . . .
Tada – that’s it. The wrapper is pretty sticky, so it should just stick to itself. Don’t worry it it looks a bit wet and soggy at the beginning. It will dry quickly, and then it will look really good! I promise!
Here’s the recipe for the peanut dipping sauce. FYI – this recipe is very flexible. Please just use the following measures as a guideline and feel free to modify according to your tastes. For example, if you like it sweeter, add more sugar! If you like it spicy, add Srirachi sauce! If you like it thicker, add more peanut butter! More watery? Add more water! Really – you can also add chopped scallions, chopped basil, etc. Once you have peanut butter, sugar, and soy sauce, you basically have the fundamentals of this sauce.
Peanut Sauce
1/2 cup peanut butter
1 T soy sauce
1/2 T Hoisin sauce (optional)
6 T water
2 T sugar
Mix all ingredients together and stir until mixed well. Serve as dipping sauce.
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We made spring/summer rolls recently for a cocktail party — and they were the hit of the whole night. I like the idea of doubling the wrappers — does that help with splitting?
Yes! It definitely helps with the cracking. Even if one cracks a bit, the other will hold it in place.
Oh my, these are SUCH a good summer food — thank you for posting such good photo how-to steps. I went to a little summer food party where the hosts left out a row of ingredients and people customized their own rolls. No one slaving over a hot BBQ, just easy, cool eats!
Looks very yummy and healthy! Rather try this instead of greasy fried Spring rolls. Good post.
doubling the wrappers sounds smart… whenever i do this, it gets way too complicated
nice rendition of spring rolls! We like the three bamboo brand of rice paper because it doesn’t have the problems with cracking so no doubling of rice paper needed.
These are always my favorite at any party or potluck–there’s something addictive about them! I’ll bookmark your how-to. Thanks!
Hello! I found this blog in Foodista and followed it here. This is a lovely blog and awesome Spring Roll recipe. I like it this way, I don’t like the deep fried version, It’s too oily. By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!
These are Vietnamese Summer Rolls. =) Spring rolls are the fried ones.
If you use a clean tea towel to lay the wetted wrappers on, so much easier to handle and they don’t crack and double over. I also add in a little chopped fried egg for flavour.
Thanks for the tip!