Vietnamese Style Spring Rolls


by: Roti n Rice

These rolls make a lovely appetizer or a light and healthy lunch.


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serves: 6

12 round 8.5-inch diameter rice wrappers

24 medium sized shrimps, peeled and deveined

4 oz thin rice noodles, soaked

1 small carrot, julienned

1 small cucumber, julienned

12 small Romaine lettuce leaves, stem removed

6 sprigs Thai basil, stems removed

1 tsp sesame oil

Salt and pepper

Dipping Sauce

1/4 cup garlic chili sauce

2 tbsp lime juice

2 tsp sugar

1 tbsp soy sauce

1/2 tsp sesame oil

Nutrition Facts
Vietnamese Style Spring Rolls

Servings Per Recipe: 6

Amount per Serving

Calories: 191

  • Total Fat: 1.8 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.2 mg
  • Sodium: 388.7 mg
  • Total Carbs: 37.6 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 8.8 g
  • Protein: 5.8 g

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1.  Bring a medium pot of water to boil. Lightly salt the water. Add shrimps and cook for about 2 minutes or until shrimps curl and turn pink. Remove and drain.

2.  Add rice noodles and cook for about 3 minutes. Remove and drain. Toss noodles with salt, pepper, and sesame oil.

3.  Slice shrimps into half lengthwise but not all the way, leaving the last ½ inch of tail end uncut. This allows shrimp to be splayed so that it is easier for it to be rolled in wrapper.

4.  Combine all dipping sauce ingredients in a small bowl.

5.  To assemble spring roll, fill a large shallow bowl with warm water. Dip one rice wrapper into warm water and remove quickly. Lay wrapper on a cutting board. Rice wrapper will soften.

6.  Place 3 to 4 basil leaves about half way from the edge. On top of basil, place one lettuce, 3 to 4 strips julienned carrots and cucumber, a small amount of rice noodles, and another 3 to 4 basil leaves followed by 2 full shrimps.

7.  Fold wrapper onto shrimp, roll so that the basil at the bottom is now on top. Fold in sides and finish rolling. Repeat with remaining ingredients.

8.  Slice roll diagonally in half and serve with dipping sauce.

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