Fresh Vietnamese Spring Rolls
These rolls rely on the tension of the wrapper and the quality of your herbs. They are not cooked in the traditional sense, but assembled with precision to keep the ingredients crisp and visible through the translucent skin.
Work with a damp station
Clear enough surface space to lay out your wrappers and fillings. Have a damp kitchen towel ready to keep your finished rolls from drying out while you work.
- large wide shallow bowl for water
- cutting board
- clean damp kitchen towel
What goes in.
- 8 ozrice vermicelli noodles, cooked and cooled
- 12large rice paper wrappers
- 1 lbshrimp, peeled, deveined, and halved lengthwise
- 1 cupfresh mint leaves
- 1 cupfresh cilantro leaves
- 1 cupfresh Thai basil leaves
- 2carrots, julienned
- 1cucumber, julienned
Don't over-soak the paper
Submerge the rice paper for only a few seconds. It should still feel slightly firm when you pull it out; the moisture remaining on the surface will soften it to the right texture while you are placing your fillings.
The method.
Prep the filling
Lay out all your ingredients in individual bowls so you can grab them quickly once the wrapper is wet.
Hydrate the wrapper
Dip one wrapper into lukewarm water. Shake off the excess and lay it flat on your board.
Place the shrimp
Lay three shrimp halves in a line across the center of the wrapper, cut-side facing up so they show through clearly.
Add the bulk
Place a small pinch of noodles, some carrots, cucumber, and a few leaves of each herb over the shrimp.
Roll it up
Fold the bottom edge over the filling, pull in the sides, and roll forward firmly. The wrapper is sticky enough to seal itself shut.
Other turns to take.
Pork and Shrimp
Add thin slices of boiled pork belly alongside the shrimp for a traditional flavor balance.
Tofu Strips
Use firm, pan-seared tofu strips in place of shrimp for a plant-based alternative.
When it doesn't go to plan.
Keep your vermicelli slightly al dente; if they are overcooked, they turn mushy inside the roll.
Cut your cucumbers and carrots into matchsticks of equal length to ensure the rolls stay symmetrical.
If the wrapper tears, fold it over itself quickly; once the starch hits the moisture, it becomes very difficult to move.
The ones that keep coming up.
Can I make these ahead of time?
They are best within two hours. If you must store them, wrap each one individually in plastic wrap to prevent them from sticking to each other or drying out in the fridge.
Why is my wrapper sticking to the board?
The board might be too dry or the water too hot. Keep the surface slightly damp or use a plastic cutting board instead of wood.
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