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Fresh Vietnamese spring rolls wrapped in rice paper, filled with shrimp and vegetables.

Easy Vietnamese Spring Rolls — Fresh Rice Paper

A fresh and crunchy dish perfect for hot days; customizable with shrimp, vegetables, or leftover chicken, and a fun meal to assemble with friends and family.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Vietnamese
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 sheets Rice paper wrappers Medium size is easiest to handle
  • 200 grams Rice noodles (vermicelli), cooked and cooled Ensure they are rinsed and drained well
  • 200 grams Shrimp, cooked and sliced Substitute with tofu, chicken, or vegetables if preferred
  • 1 head Romaine or butter lettuce Provides crunch and structure
  • 1 medium Cucumber, cut into thin sticks
  • 1 medium Carrot, shredded or cut into matchsticks
  • 1 bunch Fresh herbs (mint, cilantro, Thai basil) Fresh herbs are essential for flavor
  • 2 stalks Green onion, chopped Optional, adds a bit of bite

Method
 

Preparation
  1. Cook the rice noodles and rinse them under cold water. Drain well.
  2. Prep your fillings: slice shrimp, cut cucumber, wash herbs, etc.
  3. Fill a shallow dish with warm water.
Assembly
  1. Dip one rice paper sheet into the warm water for 5 to 10 seconds until slightly firm.
  2. Lay it on a damp board or towel and let it soften for about 20 seconds.
  3. Add fillings in the lower third: start with lettuce, followed by noodles, cucumber, carrot, herbs, and finally shrimp.
  4. Roll it up like a burrito: fold the bottom up over the fillings, tuck in the sides, and roll tightly forward.

Notes

Rice paper can tear easily. Keep the water warm and do not soak the wrappers too long. If rolled correctly, the spring rolls should not feel heavy or overstuffed. Serve with dipping sauces for enhanced flavor.