Vietnamese Spring Rolls






 I love Spring Rolls! They are fresh, crunchy and I love all the different textures and flavors! For a long time I have wanted to learn how to make them authentically! My friend in St Louis told me that her kitchen was the best Vietnamese restaurant in the city so of course I invited her over to teach me her secrets! I got lucky that her mom was visiting from Vietnam so I had two teachers!

The picture above shows you all the ingredients you will need to make spring rolls in the comfort of your own home. I would encourage you to look up the nearest Asian market and try to find all the ingredients there. They are more affordable and you are going to get better quality. You will probably find everything you need at one place too. If for some reason you don’t have an Asian market near by most of these items can be found in the Asian section of local grocery stores.




 It was magical to watch my friend and her mother prepare the food! I told them it is one thing to go to a restaurant and eat authentic ethnic food but it is a completely different experience watching someone prepare the food and then sitting down together to eat it. I am grateful to be immersed in their culture and tradition by just watching them prepare this food. It is an experience I will never forget. It makes me want to travel the world and just watch the best cooks at their craft!


 The above picture is the Sweet and Sour Fish sauce used to dip the Spring roll.


 Above is the Hoisin Garlic dipping sauce.


 Learning to roll takes practice. Every time I do it I feel like I am getting better and better!


 After you dip the rice paper quickly in water place it on a large plate. Place one slice of cucumber, carrot, mango, cilantro, sprouts, lettuce, and rice noodles close to the edge near you. Place the shrimp (which you can slice in half to make thinner) about an inch or an inch and half above mixture. This is more for presentation but I love the shrimp standing out!


 With your pointer finger and thumbs pull rice paper closest to you over the mixture once. Fold both sides in and over and begin to roll away from you. Slowly, gently and tight.


 There is no rush. Take your time and see what works best for you.


They are so beautiful and I would not mind eating them on a daily basis! My sister in law and I enjoyed them for lunch and it was the perfect amount to feel content. These can also be served as a side, or appetizer!


Enjoy these Authentic Vietnamese Spring Rolls! The Mister rates these 10/10!

Vietnamese Spring Rolls

Serves 2-4
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold


  • 1 packet Vemicelli rice noodle
  • 1 packet Rice paper (Spring roll skin (Banh Trang))
  • 1 packet fresh mint leaves
  • 1 packet fresh basil leaves
  • 1/2 bag shrimp (fresh is best. can slice in half to make thinner and able to use more.)
  • 1 Medium cucumber (peeled and sliced long horizontally)
  • 1 Large carrot (peeled and sliced long horizontally)
  • 1 Large mango (peeled and sliced horizontally)
  • 1 bag bean sprouts
  • 1 bunch cilantro
  • 1 head green lettece (washed and dried. Sliced horizontally)
  • 1/2 cup lightly salted peanuts (roughly chopped)
  • 1 bottle Hoisin sauce
  • 2 tablespoons canola oil
  • 4 Medium garlic
  • 1/3 bottle fish sauce
  • 1 Small Thai red pepper
  • 1/3 cup sugar
  • 1/2 cup water
  • 1/2 Medium lemon
  • 4 cloves garlic
  • 1 Small dried star anise


Step 1
Arrange sliced cucumber, carrot, mango, and cilantro, mint, basil, sprouts, lettuce on a serving plate.
Boil water and once it comes to a boil turn off heat and add rice noodles. Let sit in water until cooked. 4-5 minutes. Drain and set aside in medium bowl.
Step 2
Boil water and add shrimp for 3-4 minutes to cook. Drain and set aside on plate.
Step 3
Once all of your cutting and cooking is complete arrange the plates arm lengths from you. Have one large plate in front of you and a large shallow bowl filled with water next to you.
Step 4
Dip rice paper in water and get it wet all over and remove it from water. Place rice paper on the plate to soften (it will absorb the water slowly). At the end of the rice paper closest to you add one carrot, cucumber, mango, two sprigs of cilantro, one leaf of basil and mint, a small bunch of sprouts, two lettuce leaves, and rice noodles. Place shrimp about an inch and a half above mixture.
Step 5
Grab rice paper closit to you with pointer finger and thumb and begin to roll away from you once. Fold in both sides and roll slowly, gently but tight. Repeat until finished.
Step 6
find all ingredients at local Asian Market (better quality and less expensive). If not most ingredients can be found at local grocery stores.

Hoisin Dipping Sauce

Meal type Appetizer, Snack, Starter
Misc Pre-preparable


  • 1/2 cup salted peanuts (roughly chopped)
  • 1 bottle Hoisin sauce
  • 2 tablespoons canola oil
  • 4 Medium garlic cloves (smashed and minced)
  • 1 Small star anise (dried flower pod)


Step 1
In small pot heat canola oil over medium heat with garlic. Once boiling add about a cup of Hoisin sauce. Turn heat down to medium low heat. Add one dried star anise. Let come to a boil and stir regularly. Once combined take off heat. Remove star anise. When ready to serve pour in small bowls and top with chopped peanuts.
note: star anise can be found an most Asian markets. It has a small similar to black licorice.

Sweet and Sour Dipping Sauce


  • 1/3 cup fish sauce
  • 1 Small Thai chili (sliced, remove seeds, and dice)
  • 1/3 cup sugar
  • 1/2 cup water
  • 1/2 Medium lemon
  • 4 cloves garlic


Step 1
Sweet and Sour Fish Sauce:
In a small bowl combine sugar, water and fish sauce. Stir. Transfer to a small pot over medium high heat. Stir until sugar dissloves. Remove from heat and set aside. When ready to serve place in bowl and add garlic, fresh lemon juice, and a pinch of thai red pepper. Stir.
(warning: fish sauce stinks. Don't be frightened by the smell. This sauce is the perfect balance of sweet and sour but your kitchen will smell like fish when boiling it).

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