Fresh Vietnamese Spring Rolls

  1. Wash the vegetables; julienne the carrots and red bell pepper into finger-length pieces for later use.
  2. Parboil the carrots briefly and set aside; they should remain crisp when eaten.
  3. Shell and parboil the shrimp.
  4. Soak the spring roll wrappers in cool water for about half a minute until soft; remove them from the water promptly.
  5. Tip- Do not soak the wrappers for too long or in overly hot water to prevent them from breaking.
  6. Lay the softened spring roll wrapper flat and arrange the shrimp, lettuce, and mint leaves. Stack the other vegetables on top.
  7. Once the ingredients are in place, carefully roll up the spring roll wrapper.
  8. When rolled, serve the spring rolls with a dipping sauce of either fish sauce or sweet chili sauce.
Dipping Sauce Instructions:
  1. Chop the garlic, small chili peppers, and cilantro; then mix them with the other ingredients. Stir well before serving.

Fresh Vietnamese Spring Rolls, wrapped in light and crisp spring roll wrappers, filled with succulent shrimp, refreshing lettuce, and aromatic mint, complemented by delectable seasonings. A delightful dish that will leave you craving for more.

  • Soy sauce – 3 tablespoons
  • Fish sauce – 2.5 tablespoons
  • Sugar (adjust to taste, the proportion is approximate)