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- Dish type
- Side dish
I love these, they're really addictive and healthy!
48 people made this
- 100g dried rice noodles
- 8 rice paper wrappers (approx. 20cm in diameter)
- 8 fresh mint leaves
- 8 cooked medium prawns, sliced in half lengthwise
- 100g beansprouts
- 3 tablespoons fish sauce, or to taste
- 1 small bunch coriander, leaves only
MethodPrep:25min ›Ready in:25min
- Place the rice noodles in a large bowl of hot water until cooked, about 15 minutes. Drain and rinse with cold water. Fill a large bowl with hot water, and soak the rice paper wrappers one at a time until softened, but still rather firm; about 20 seconds. Place the sheets on a large dish cloth, separate from each other. Place a mint leaf into the centre of each wrapper. Place two prawn halves over the mint leaf, top with a small handful of the noodles, and 5 to 6 beansprouts. Season to taste with fish sauce, and garnish with coriander leaves.
- Roll them by folding the bottom of the wrapper over the filling in the centre. Fold in the left and right sides, then roll the entire thing away from you tightly.
Reviews & ratingsAverage global rating:(30)
Reviews in English (27)
these were amazing! it was my first try at anything vietanmese, and i was surprised at how easy these were to make, i found the rice paper at an oriental shop. since i bought the prawns already cooked, there was hardly any cooking to do - loved it! they were so tasty and the mint really added a lot of flavour. thank you for the great recipe.-08 Jan 2009
This is a popular recipe in Vietnam. We eat spring roll every weeks.-26 May 2017
This was a great starter at my party over new years, everyone loved it. quite easy to make once you find what you need . doesn't taste healthy, but it is, always a plus-08 Jan 2009
Vietnamese-Style Spring Rolls with Shrimp
Wrapped foods, such as the Vietnamese spring roll, the Filipino lumpia and the Chinese egg roll, have a long history in Asian cooking and are hot items right now all across America. The lime juice, ginger, cilantro, cucumber and mint in this recipe are found in the cuisines of all Southeast Asian countries. Round out this dinner with hot or iced jasmine tea and cold Thai beer.
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Vietnamese Fried Spring Rolls
For the nuoc cham, whisk together the ingredients and set aside until ready to serve.
To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
Place a clean tea towel on your benchtop.
In a large bowl, whisk together 4 cups of warm water with 1 tablespoon of sugar.
Dip a rice paper wrapper into the sugar water and submerge it for only a couple of seconds before putting it onto the tea towel. Place 2 heaped tablespoons of the filling onto the bottom half of the wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
Place the tray of spring rolls into the fridge uncovered for 30 minutes.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook spring rolls until golden and blistered. Drain on kitchen paper.
Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.
Prawn Summer Rolls
- Author: Michiel Steur
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 10 1 x
Deliciously fresh and crispy summer rolls with prawns, rice noodles, fresh mint, coriander, cucumber, carrots and peanuts!
- 10 rice paper sheets
- 20 cooked king prawns (approx. 150g)
- 100g thin rice noodles
- 1 small or ½ large carrot
- ½ cucumber
- 3 tablespoons salted peanuts
- 1 tablespoon white rice vinegar
- ½ tablespoon light brown soft sugar
- Few handfuls of mixed crispy green salad
- Fresh coriander leaves
- Fresh mint leaves
- Grate the carrot and cucumber into very fine julienne. Finely chop the peanuts.
- Meanwhile, cook the thin rice noodles. Rinse under cold water and drain properly. Transfer to a bowl and stir in the white rice vinegar and light brown soft sugar.
- Fill a large deep pan or oven dish with lukewarm tap water. Take a rice paper sheet and soak in the water until softened. Take out, gently shake off excess water, and transfer to a plate.
- Place two cooked king prawns in the middle of the sheet. Add a few fresh coriander and mint leaves.
- Take a bunch of the cooked noodles and place on top, in a long strip. This will define the shape and size of your finished summer roll.
- Top with some green salad leaves and chopped peanuts. Finish with some of the grated carrot and cucumber.
- Fold in the sides of the wrapper, then roll up the sheet tightly into a perfect roll. Repeat with the other wrappers until you have 10 finished summer rolls.
- Serve with your favourite dips and sauces, like sweet chilli sauce, soy sauce or peanut sauce.
Experiment endlessly with your favourite vegetables, meat, fish and noodles!
Keywords: Prawn summer rolls, Vietnamese summer rolls recipe, prawn vegetable summer rolls, rice paper prawn rolls, healthy prawn and vegetable spring rolls
- 2 ounces dried thin rice noodles
- ¾ cup ground chicken
- ¼ cup shrimp - washed, peeled, and cut into small pieces
- 2 large eggs, beaten
- 1 carrot, grated
- 4 wood fungus mushrooms, chopped
- 2 green onions, chopped
- ½ teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 24 rice paper wrappers
- 2 cups vegetable oil for frying
Soak rice noodles in cold water until soft, about 20 minutes. Drain well cut into 2-inch long pieces.
Combine the noodle pieces, chicken, shrimp, eggs, carrot, wood fungus mushrooms, and green onions in a large bowl. Sprinkle in sugar, salt, and black pepper stir filling mixture well.
Soak 1 rice paper wrapper in a shallow bowl of warm water to soften, about 15 seconds. Remove from water and place on a damp cloth laid out on a flat surface.
Place 1 tablespoon of filling mixture into the center of the softened rice paper. Fold the bottom edge into the center, covering the filling. Fold in opposing edges and roll up tightly. Repeat with remaining rice paper wrappers, soaking and filling each one individually.
Heat oil in a work or large skillet over medium heat.
Fry the spring rolls in batches of 3 or 4 until crisp and golden brown on both sides, about 5 minutes. Drain on paper towels.
Vietnamese Shrimp Spring Rolls
One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip. If you&rsquore ever eating in a Vietnamese restaurant you&rsquoll see many folks ordering this wonderful appetizer. Vietnamese spring rolls are fresh because they&rsquore wrapped with rice paper, filled with fresh herbs, lettuce and light rice noodles. They&rsquore super delicious and even more wonderful with you dip with spring rolls in peanut dip. If you love fresh spring rolls and love eating them, you&rsquoll have so much fun making them homemade with your family! So many folks want to know how to roll fresh spring rolls and always think it&rsquos complicated or way too hard to manage. Best of all, kids LOVE being able to roll their own rolls and dip them in the peanut sauce. It&rsquos a great way to get kids to eat their veggies.
Put prawns in a food processor and process for 20 seconds or until finely chopped. Put in a large bowl.
Add garlic, onion, mushroom, soy, sesame oil, sugar and pepper and stir to combine. Stir in eggwhite.
Lay 1 spring roll wrapper on a clean, dry, flat surface in a diamond shape. Cut off bottom point to reduce amount of pastry in roll.
Brush 2 long sides of the wrapper with egg. Put 1 heaped Tbsp of the prawn mixture 5-6cm in from cut edge. Form into a thin sausage shape, about 15cm long.
Fold cut edge over mixture, pulling back gently on wrapper to ensure mixture is firmly encased. Roll to halfway, fold in sides, then roll up to enclose. Put on an oven tray. Repeat until all filling is used.
To make Nuoc Cham sauce, put fish sauce, water and sugar in a small saucepan over a high heat. Bring to the boil and cook for 1 minute. Stir in garlic and chilli, then set aside to cool slightly. Add lime juice.
Fill a large, deep frying pan with enough oil to submerge rolls. Heat on a medium heat until hot (180°C). Cook rolls, in batches, for 4-5 minutes or until golden brown. Drain on paper towel. Serve rolls wrapped in lettuce leaves sprinkled with herbs, and Nuoc Cham sauce on the side.
Cook the shrimp: fill a small pot with about 2 inches of water (just enough to cover the shrimp). Add 1/2 teaspoon salt and bring to a boil. Add the shrimp. Boil for about 1.5-2.5 minutes on medium-high heat until the shrimp is no longer translucent in the middle. It will be quick so don’t go anywhere!
Remove the shells and tails and clean off any remaining shrimp intestine. Split the shrimp in half along the body.
Slice the pork as thinly as possible so rolling will be easier.
I am a food blog
What could be better than holding something in your hand and eating it? It’s the ultimate in minimalism. No utensils, no cutting – just grab and eat. I have a long list of favourite handhelds, but I’d have to say that my absolute favourite is Vietnamese spring rolls. Spring rolls are the one thing I can never refuse, no matter how full I am.
If you’re hungry and you feel like going to a Vietnamese restaurant and ordering a plate of rolls to munch on, you might get a little confused. On menus, I’ve seen Vietnamese spring rolls go by multiple monikers: imperial rolls, crispy rolls, or egg rolls. It isn’t so bad because they’re all really the same thing: meat rolled into a rice paper or wheat flour wrapper and deep-fried to golden brown deliciousness.
What’s funny is that the rolls don’t even go by just one name in Vietnamese. The name I’ve seen and heard the most is chả giò, which loosely translates to rolled meat, but they also go by chả ram, which specifically refers to pork and shrimp spring rolls. Their third name (and probably least common from what I’ve seen) is nem ran – meaning deep fried meat – which is what the Northern Vietnamese call their spring rolls.
Whatever they’re called, they are crispy and incredibly addictive. In restaurants, spring rolls are usually eaten as an appetizer or side dish. I have it on good authority that most Vietnamese people don’t eat spring rolls all that often at home. When they do though, it’s done differently from how you see them served in a Vietnamese restaurant.
From left to right: Thai basil, rau răm (Vietnamese mint), cilantro, mint leaves, shiso.
Unlike at a restaurant, where you’ll get two long rolls, cut into fours and placed on top a piece of lettuce, eating spring rolls the real Vietnamese way requires lots and lots of lettuce and an arsenal of fresh herbs. Whole rolls are wrapped up in a leaf of lettuce and lots of fresh herbs are added to create a kind of lettuce spring roll wrap. It makes for super fresh tasting spring rolls. The contrast between the hot roll and the cool, crisp lettuce is incredible.
I first had spring rolls like this one of the first times I had dinner at my in-laws’. They weren’t my in-laws at the time, and I was on my best behaviour. Before going over I had vowed to myself that I would not pull a typical Steph-like move and make a fool of myself (I’m an extreme klutz). Thankfully, I didn’t knock over a plate of food or walk into the kitchen table, but somehow I did end up both screaming and crying anyway.
The dinner started out innocently enough. It was a gorgeous summer evening. The sun was slowly setting and the heat of the day could still be felt without it being oppressively hot. It was such a nice night that Mike’s parents decided we’d eat outside, on the deck. The table outside was beautifully set up with giant bowls of fresh, leafy greens and herbs. There was a tub of fish sauce (literally, a tub with a ladle for serving ease!) and plates and plates of rice paper. I was super excited to be eating authentic Vietnamese food. And what’s more, Mike had told me before hand that his mom would be making spring rolls, my favourite!
My future mother-in-law was deep-frying when we arrived and I was eager to help. No mishaps here: I’m not scared of hot oil or deep-frying and it was fun chatting with her about the spring roll ingredients. We stopped frying after about 20 rolls, which I thought was plenty. I was in for a surprise though, because as soon as I was done plating up the rolls we just fried, Mike’s mom opened the oven door to reveal over a hundred more spring rolls just happily keeping warm.
My mouth literally fell to the floor and I started looking around to see if other people were going to be joining the spring roll party. But no, it was just the four of us. I’d thought I had a problem with over making food, but Mike’s mom seriously outdid me.
As we were sitting down, Mike and I had a lightening-quick whispered conversation:
Me: She doesn’t expect us to eat all that does she?
Mike: Yeah she does.
Me: What!? I can’t!
Mike: No, seriously, I told her you like spring rolls so she got really excited.
Me: Well, I do want to make a good impression…
All was going well until I saw a wasp hovering over the ruby-red container of fish sauce. I have an extreme wasp/bee phobia. I will run and scream if they come near me. I’ve survived my whole life without being stung and I am deathly afraid of one day losing my perfect no-sting record. I’m convinced I’ll go into anaphylactic shock and die. At the merest hint of a buzzing black and yellow insect, I’ll run away from conversations held outdoors, patios, and out of (almost) moving cars. When I was a kid I once locked myself out of my room for over 8 hours when a giant, angry hornet somehow made it past my window screen. My phobia is unfounded and severe, but I just can’t help myself. Their little black and yellow bodies are just so scary!
I tried to ignore the lone wasp buzzing over the fish sauce. I didn’t want to make a scene. I kind of “eeped” a bit and froze, but managed not to scream. Thankfully the wasp flew off after a bit. We were just starting to dig in when I heard a wasp buzz past my ear. It was the sound of my nightmares. Mr. Wasp decided the fish sauce was good stuff and he brought back his little waspy friends. I couldn’t help myself. I screamed like a 4 year old and grabbed on to Mike. I desperately wanted to run away but I was torn, I wanted to at least attempt to maintain some semblance of being a functioning adult.
Thank goodness Mike’s parents were understanding. They totally got that I was terrified and suggested we move inside. Mike’s mom even admitted to me that she too wasn’t fond of wasps. It made me feel so much better. Of course later Mike told me that his mom actually kills wasps with her bare hands.
With the screaming episode over, we finally got to the food. Mike’s family eats spring rolls with lettuce (the way I mentioned before), but they also one-up the lettuce by wrapping up their spring rolls, lettuce and herbs into a salad roll. That’s right: double roll! Imagine the heavenly crispiness of a deep-fried spring roll wrapped up in the freshness of a salad roll. Seriously food coma inducing stuff. I’d like to say that it was so good I cried, but no, I didn’t cry from joy. It was the fish sauce.
As we were ladling out the fish sauce-bright-red from all the chilis in it-Mike’s mom mentioned that she toned the chilis down a bit because she wasn’t sure how much spice I liked. I said it would be fine and happily dipped away. And it was fine – for a while. The fish sauce was delicious: tangy, sweet, and spicy. Oh so spicy. Tongue-numbingly, tears rolling down your face spicy. I felt like I was on fire, but after the screaming, I didn’t want everyone to see me crying too. I thought to escape to the washroom for a bit and cool off the fire on my tongue, but no such luck. Mike’s mom is very observant. She didn’t say anything though, she just kindly handed me a box of tissues and got out the special jar fish sauce she keeps in the fridge for little kids.
I felt so embarrassed. Screaming and crying. So much for a good first impression. I’m sure Mike’s parents must’ve thought I was such a baby. It was worth it though, I’d do it all again just to eat my mother-in-law’s spring rolls!
My mother-in-law has the best spring roll recipe ever. It goes something like this: Blend a bunch of pork and shrimp together in a processor. Add a little shredded carrots, shredded taro, onions, shallots and garlic. Then some sugar, fish sauce and pepper. Roll. Fry. That’s it.
Basically, it’s the typical a little bit of this, a little bit of that kind of recipe. Old school Asian cooks aren’t too big on measurements. I figured it out after a bunch of trial and error and now my rolls are almost as good as hers.
Vietnamese spring rolls come in two types of wrappers: the typical Chinese wheat spring roll wrapper or rice paper wrappers. Traditionally Vietnamese spring rolls are made with rice paper, which is a combination of extra crispy with a bit of chew. They’re a bit heartier and not as delicate as wheat roll wrappers. I always use wheat spring roll wrappers because I love the flaky, golden crunch.
This recipe makes a lot of spring rolls, but don’t worry, they freeze well and deep-fry great from frozen. Besides, if you’re gonna roll spring rolls, you might as well do it assembly-line style. Yes, they take a bit of work, but you won’t regret making these rolls: they’re addictive golden-brown, crispy deliciousness. They’re so good that I find myself “testing” so many random rolls while frying that I end up with about half a batch gone by the time I’m done.
I am crunchy, i am rolled: i am vietnamese spring roll!
- 1 pound of ground pork
- 1/2 pound shrimp, peeled and de-veined
- 1/2 cup dried wood ear mushrooms, soaked in hot water and finely chopped
- 1 cup shredded carrots
- 1 cup shredded taro root
- 1/2 small onion, finely diced
- 3-4 cloves of garlic, minced
- 1 shallot, minced
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 package spring roll wrappers (I like TYJ Spring Roll Pastry)
PS – I’m trying out a new longer format. Let me know what you think!
King Prawn Vietnamese Summer Rolls Tips
The dipping sauce is&hellip.pungent. Do not be put off &ndash it is delicious!
The rolls are not difficult to roll but can be a bit tricky on the first attempt. Just keep practising. Getting them as tight as possible without the wrapper splitting is the key.
Do not dunk the wrappers in water for anything like as long as you think they need. They will continue to soften up as you add fillings so taking them too far straight away will make them un-roll-able.
Don&rsquot forget to let me know in the comments if you try making this recipe &ndash I want to know what you think and if you made any substitutions, how did it turn out?