« Back to All Recipes Vietnamese Shrimp-and-Herb Spring Rolls Recipe. Vietnamese Shrimp-and-Herb Spring Rolls Recipe. Vietnamese Shrimp-and-Herb Spring Rolls Recipe.
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Vietnamese Shrimp-and-Herb Spring Rolls

Easy to make and very flavorful, these spring rolls are a great snack, appetizer, or even a light entrée.

Prep Time 5 MINS
Cook Time 5 MINS
Serves 4
Ready In 20 MINS
For the Dipping Sauce
  • Rice vinegar ½ cup
  • Fish sauce ¼ cup
  • Water 1 cup
  • Sugar 1 tablespoon
For the Spring Rolls
  • Round rice-paper wrappers 16
  • Fresh mint leaves 1 cup
  • Cooked shrimp, peeled and halved lengthwise 8 ounces
  • Cooked and cooled thin rice noodles 2 cups
  • Small lettuce leaves 16
  • Bean sprouts 3 cups
  • Cilantro leaves 1 cup
  1. To make the sauce, combine the vinegar, fish sauce, water, and sugar in a small saucepan over medium heat. Cook, stirring until the sugar is fully dissolved, for about 5 minutes. Remove from the heat and let cool completely. Vietnamese Shrimp-and-Herb Spring Rolls Recipe.
  2. Fill a wide, shallow bowl with warm water. Dunk 2 rice papers at a time into the water and let sit for about 1 minute until softened. Lift the rice papers out of the water carefully and lay them, one on top of the other, on a clean dish towel.
  3. Lay about 4 mint leaves in a line at the bottom of the rice paper, then add 4 shrimp halves on top of the mint. Top with a small handful of the rice noodles, a lettuce leaf, a small handful of bean sprouts, and a few cilantro leaves.
  4. Fold the sides over the filling, then roll the rice paper up like a burrito and set on a serving platter seam-side down. Vietnamese Shrimp-and-Herb Spring Rolls Recipe.
  5. Repeat with the remaining ingredients until you have 8 rolls. Halve the rolls and serve immediately with the dipping sauce.
450
calories
25g
protein
4g
total fat
0g
saturated fat
62g
carbohydrates
4g
fiber
1577mg
sodium
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