Vietnamese Fresh Spring Rolls!

It’s the first day of spring! 

What better way to welcome in Spring with some Fresh Spring Rolls! This is so easy and simple to make! The best part about it is that you can set it up as a family buffet style and have each person wrap their own. It is a great way to let the kids get involved with their own meal! Spring rolls consist of fresh vegetables, noodles, protein, and a yummy dipping sauce. 

A little background history of spring rolls in my family…

I vividly remember my grandma making this when we would have family parties. I used to dread helping her pluck the mint leaves and peel the shrimps. I used to think why I have to do it. Why can’t my boy cousins help out? I always thought it was unfair how the Asian culture over worked the women. After I was finally done prepping with what felt like hours, I would enjoy making my own spring rolls and devour 3-4 in one sitting. A little part of me actually liked helping out even thought it was annoying. It was a bit satisfying knowing I WAS THE ONE WHO PEELED THESE SHRIMPS YOU ALL ARE EATING! Looking back now, I’m so grateful my grandma taught me simple basic tasks such as cooking and cleaning. I thank my grandma for forcing me to cook when I was younger, because it helped me find my love for cooking. Okay, enough about my childhood. Let’s’ get cooking!

There’s an endless combination you use in spring rolls. It is pretty flexible on what you can add and not add. This is just the original version I grew up eating. 

Ingredients:

  • 1 pack of vermicelli noodles (What is this?)
  • 1 pack of the rice roll wrappers (What is this?)
  • 1/2 lb. large raw shrimp
  • 1 lb. pork belly or pork shoulder
  • Lettuce
  • Mint
  • Cilantro
  • Cucumber
  • Carrots
  • Purple cabbage 
  1. Cook the noodles according to the package. The noodles would need to be completely dried off before assembling.
  2. Peel and devein the shrimp. Cook it for about 1-2 minutes until it turns a vibrant pink. Cut them in half, lengthwise so it’ll be flat when we wrap the rolls.
  3. Boil pork in salted water for about 20-30 minutes. Cooking time will vary depending on the size of the pork. Let it cool down and thinly slice.
  4. Dip the rice wrapper in warm water. DO NOT OVER SOAK! It should still be kind of hard when you place it on your plate. By the time you are done assembling your meat and veggies it will turn soft and rollable.
  5. Assemble your lettuce at the bottom of your rice paper. Top it with cucumber, cilantro, carrots, mint leaves, cabbage, noodles and pork. At the center of the wrap, align 3-4 shrimps skin facing down. 
  6. Begin to roll forward, when you’ve reached about halfway, tuck in the two sides, and pull it tightly to close up. 
  7.  Serve with my Peanut Dipping sauce or my Nước chấm recipe!

  1. Tips:
    -I suggest to only roll one, eat, and then repeat the process. The rice paper becomes hard when it sits out for too long. If you are making a large batch, cover with a damp paper towel.
    – Do not over stuff or it will tear. The rice paper is thin and delicate. 
  2. -If you can’t find any of these ingredients, I linked some helpful sites for you guys 🙂

1 Comment

  1. Pingback: Vietnamese Fresh Spring Rolls! — Beautifflyeats | My Meals are on Wheels

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