Vietnamese Fresh Spring Rolls Recipe

I recently prepared my take on Vietnamese Fresh Spring Rolls featuring soft rice paper wrappers filled with tender pork shoulder, succulent shrimp and delicate rice vermicelli noodles. Combined with fresh basil, mint, and crisp lettuce, every bite bursts with vibrant flavor and a healthy twist perfect for any culinary adventure.

I’ve always been fascinated by how a simple mix of ingredients can turn into a dish that surprises you with each bite. Vietnamese Fresh Spring Rolls are one of my absolute favorites.

I love how these rolls combine tender 1/2 lb thinly sliced pork shoulder and 1/2 lb medium shrimp with the cool crunch of 8 small lettuce leaves and a medley of fresh herbs like mint, basil, and cilantro. Plus, tossing in 8 oz of rice vermicelli noodles and a julienned cucumber really makes them a feast for both the eyes and the taste buds.

I like to think of them as an easy yet elegant appetizer, but they work perfectly as a light meal too. I sometimes top them off with crushed roasted peanuts for that extra burst of flavor.

Trust me, once you try making these Vietnamese Summer Rolls, your party guests will be talking about them all night!

Why I Like this Recipe

1. I really like how the fresh herbs and crunchy veggies make every bite feel light and refreshing.
2. I appreciate that it’s super simple to prep since you can just dip the rice paper in water and roll everything up, even if I’m not the best chef.
3. I love the mix of textures and flavors, like the soft noodles, tender pork, and juicy shrimp, which makes every bite interesting.
4. I enjoy that it’s a healthy option that doesn’t feel like I’m sacrificing taste for nutrition.

Ingredients

• Rice paper wrappers: Low fat carb wrapper that gives a delicate chewy texture.
• Rice vermicelli noodles: Light carbohydrate base thats soft and filling with a subtle flavor.
• Pork shoulder: Rich protein source offering a savory flavor though its a bit fatty.
• Shrimp: Lean protein adding natural sweetness and a fresh seafood taste.
• Fresh herbs mix: Mint, basil and cilantro deliver vibrant, refreshing flavors and vitamins.
• Butter lettuce: Crisp tender leaves that bind flavors while offering vitamins and fiber.
• Crushed roasted peanuts: Finishing touch with extra crunch and nutty flavor.

Ingredient Quantities

• 12 rice paper wrappers
• 8 oz rice vermicelli noodles, cooked and drained
• 1/2 lb thinly sliced pork shoulder, cooked
• 1/2 lb medium shrimp, peeled, deveined and halved
• 8 small lettuce leaves (butter lettuce works great)
• 1 cup fresh herbs mix (mint, basil, and cilantro)
• 1 cup bean sprouts (optional but highly recommended)
• 1 cucumber, julienned
• Crushed roasted peanuts for garnish (optional)

How to Make this

1. Start by cooking your rice vermicelli noodles according to the package instructions then drain them and set aside.

2. Fill a large shallow bowl with warm water. One at a time, dip a rice paper wrapper for about 15-20 seconds until it soften up.

3. Lay the softened rice paper flat on a work surface. Place a lettuce leaf in the center with some herbs, bean sprouts (if using) and a small amount of the cooked noodles on top.

4. Add a few slices of cooked pork shoulder over the noodles then layer on the shrimp halves.

5. Next, add some julienned cucumber pieces to enhance the crunch.

6. If you like a little extra flavor, sprinkle a few crushed roasted peanuts over the filling now.

7. Starting at the edge nearest to you, roll the wrapper tightly over the filling and then tuck in the sides as you continue rolling to form a neat roll.

8. Repeat steps 2 through 7 until all the ingredients and rice papers are used up.

9. If any rolls seem loose, you can secure them by placing them seam side down on a plate for a minute.

10. Serve these fresh spring rolls with your favorite dipping sauce and enjoy the refreshing mix of flavors!

Equipment Needed

1. A large pot for cooking the rice vermicelli noodles
2. A colander to drain the noodles
3. A large shallow bowl filled with warm water to soften the rice papers
4. A cutting board for prepping lettuce, cucumber, and herbs
5. A sharp knife for julienning the cucumber and slicing any other items
6. A clean work surface for assembling the spring rolls
7. A serving plate to rest the finished rolls and secure them if needed

FAQ

Vietnamese Fresh Spring Rolls Recipe Substitutions and Variations

• For the pork shoulder, you can substitute thinly sliced chicken breast or even tofu if you like a lighter twist
• If you dont have medium shrimp, try using scallops or a firm white fish cut into bite-sized pieces
• Not finding rice vermicelli noodles? Glass noodles or even a quick boil of angel hair pasta in a pinch can work fine
• If butter lettuce is hard to come buy, romaine or any fresh mixed greens will give you the right crunch
• Don’t have bean sprouts? Shredded cabbage can be a good alternative to add that crisp texture

Pro Tips

1. Try not to overfill the rolls because if you put too much filling it will be hard to wrap and may fall apart when you try to eat it. Less is sometimes more so experiment with the quantities until u get the hang of it.

2. Make sure your rice paper isnt soggy by testing them in warm water for just about the right amount of time. If u leave them too long they will just fall apart, so keep an eye on them.

3. Toasting the peanuts lightly before using them can bring out a better flavor and texture. It adds a extra nutty kick that makes the rolls extra yummy.

4. After rolling, let the rolls sit seam side down on the plate for a minute. This helps the wrapper stick a bit so they dont unfurl later when u pick them up.