Fresh Spring Rolls
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When you hear ‘spring rolls’, you probably think of the deep-fried spring rolls from your favourite Chinese take-out restaurant right? Have you ever heard of fresh spring rolls recipe?
Deep-fried spring rolls tend to be on the unhealthier side of the menu due to the amount of oil used to fry them. There’s the option of shallow frying them, like in our Chicken Spring Rolls Recipe.
But did you know there’s a healthier alternative?
Vietnamese fresh spring rolls!
Regular deep-fried spring rolls use a mixture of wheat flour, eggs and water. Whereas fresh spring rolls use rice flour to make their translucent wrappers.
As the name implies, these spring rolls can be eaten as soon as they are freshly wrapped.
Vietnamese fresh spring rolls are usually accompanied by a variety of sauces but fish sauce or hoisin sauce tends to be the most popular.
Over the years, there have been many new innovations to this traditional dish. Some people have switched out the ingredients for other options to accommodate their taste, such as using avocado and crab meat instead.
Like making a wrap, you can put anything you like inside these fresh spring roll wrappers! We recommend trying the original fresh spring rolls recipe first and then adjusting it to your preferences.
Enough talking, let’s get started on this recipe!
Fresh Spring Rolls Recipe
Ingredients
- 2 oz vermicelli
- 8 rice paper wrapper 8.5-inch diameter
- 8 large shrimp
- 3 tbsp fresh mint leaves
- 3 stocks fresh chives
- 2 leaves lettuce
- ½ medium carrot
- 4 tsp fish sauce
- ¼ cup water
- 2 tbsp fresh lime juice
- 1 clove garlic minced
- 2 tbsp white sugar
- ½ tsp garlic chilli sauce optional
- 3 tbsp hoisin sauce
- 1 tsp chopped peanuts optional
Instructions
- Bring a medium pot of water to a boil and throw in your rice vermicelli. Cook the vermicelli for 3 to 5 minutes or until they’re soft and then drain. Set the vermicelli aside and let it strain, occasionally tossing lightly to help excess water drain.
- Prepare your ingredients. Cook the shrimp and peel the shells off. Devein them before halving them down the center. Wash all your greens thoroughly and dry them before chopping them up. For the chives, chop them into lengths of 3 inches. Peel the carrot and julienne. Keep your ingredients separated to help make assembly easier.
- Find a bowl large enough to fit the rice paper and fill it with warm water. Prep some empty plate to place the rice paper wrappers after dipping them in the bowl of warm water.
- When you are ready to assemble the fresh spring rolls, dip the wrappers in the warm water individually and lay them flat on the plates. Make sure the entire surface of the wrappers have been wet or they will not soften.
- Place 2 shrimp halves in a row at the center of the wrapper. Then add a handful of vermicelli and whatever amount of the greens you would like. Leave about 2 inches uncovered on each side.
- To roll the fresh spring rolls, begin by folding two opposite ends inwards and roll starting from one end to the other. Repeat steps 5 to 7 with the remaining ingredients.
- Prep the sauce by mixing the fish sauce, water, lime juice, minced garlic, sugar and chilli sauce in a small bowl.
- In another small bowl, mix the hoisin sauce and peanuts.
- When serving the fresh spring rolls, try not to let them touch each other or the wrappers will stick. Dip them in either of the two sauces to enjoy!
Fresh Spring Rolls Recipe
Servings: 8 spring rolls
Prep Time: 45 minutes
Cook Time: 5 minutes
Ingredients:
- 2 oz rice vermicelli
- 8 rice wrappers (8.5-inch diameter)
- 8 large cooked shrimp
- 3 tbsp fresh mint leaves
- 3 stocks of fresh chives
- 2 leaves lettuce
- ½ medium carrot
- 4 tsp fish sauce
- ¼ cup of water
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 2 tbsp white sugar
- ½ tsp garlic chilli sauce (optional)
- 3 tbsp hoisin sauce
- 1 tsp finely chopped peanuts (optional)
Instructions:
- Bring a medium pot of water to a boil and throw in your rice vermicelli. Cook the vermicelli for 3 to 5 minutes or until they’re soft and then drain. Set the vermicelli aside and let it strain, occasionally tossing lightly to help excess water drain.
- Prepare your ingredients. Cook the shrimp and peel the shells off. Devein them before halving them down the center. Wash all your greens thoroughly and dry them before chopping them up. For the chives, chop them into lengths of 3 inches. Peel the carrot and julienne. Keep your ingredients separated to help make assembly easier.
- Find a bowl large enough to fit the rice paper and fill it with warm water. Prep some empty plate to place the rice paper wrappers after dipping them in the bowl of warm water.
- When you are ready to assemble the fresh spring rolls, dip the wrappers in the warm water individually and lay them flat on the plates. Make sure the entire surface of the wrappers have been wet or they will not soften.
- Place 2 shrimp halves in a row at the center of the wrapper. Then add a handful of vermicelli and whatever amount of the greens you would like. Leave about 2 inches uncovered on each side.
- To roll the fresh spring rolls, begin by folding two opposite ends inwards and roll starting from one end to the other. Repeat steps 5 to 7 with the remaining ingredients.
- Prep the sauce by mixing the fish sauce, water, lime juice, minced garlic, sugar and chilli sauce in a small bowl.
- In another small bowl, mix the hoisin sauce and peanuts.
- When serving the fresh spring rolls, try not to let them touch each other or the wrappers will stick. Dip them in either of the two sauces to enjoy!
