Vietnamese Rice Paper Rolls Spring Rolls Recipes

VIETNAMESE SPRING ROLLS

Steps:

• At the same time, bring both a small pot of water to a boil and a sauté pan (large enough to fit the asparagus) with water to a boil. Add the shrimp to the pot and add the asparagus to the sauté pan. Cook both items for 2-3 minutes, then use a skimmer to immediately transfer both items to an ice water bath, then drain.
• Slice the shrimp in half and set aside.
• To make the spring rolls, fill a rimmed plate or bowl with warm water. Submerge the rice paper wrapper completely in the water for about 6-8 seconds, then lay flat on your countertop.
• Add several pieces of baby spinach, red cabbage, carrots, cucumber and mung bean sprouts to the rice paper wrapper. Top with one asparagus spear, then tightly roll. When you've rolled 2/3 of the way add 3 shrimp halves, then continue rolling. Repeat this process to make all of the Vietnamese spring rolls.
• To make the almond butter dipping sauce add all of the ingredients to a small bowl and whisk together. Serve the dipping sauce with the spring rolls.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

HOW TO MAKE VIETNAMESE FRESH SPRING ROLLS - STEP BY STEP RECIPE

Steps:

• Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break.
• Fill a large bowl with warm water.
• Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften.
• Remove from the bowl carefully.
• Lay rice papers on a clean cloth.
• Make sure they lay flat and straighten out the odd wrinkle.
• Arrange about 4 beautiful mint leaves at the bottom of the rice paper.
• Then top with about 4 shrimp halves.
• Top with a lettuce leaf...
• ...a small handful of vermicelli...
• and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves.
• That's the moment when you can actually add pretty much anything you have in mind -and in your fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
• Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
• In a saucepan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
• Serve your homemade spring rolls with the sauce and enjoy!

VIETNAMESE RICE PAPER ROLLS

Steps:

• Clean the shrimps. Place the shrimp in a shallow pan with some boiling water just sufficient to cover the shrimps. Add a teaspoon of salt. Place the shrimps in the pan over low to medium heat to cook the shrimp until it changes to pink and no longer translucent. Remove the shell.
• Soak the rice vermicelli in hot water Once it is al dente, drain a place it in cold water to stop cooking. Drain, and it is ready to use.
• Submerge the rice paper fully into the water for five seconds just before wrapping. Remove and pat dry.
• Cut the carrots and cucumbers into matchsticks.
• Choose a piece of lettuce with the length about 2/3 of the diameter of the rice paper. Place the carrot, cucumber and rice vermicelli on it.
• Place the vegetable and the basil, coriander, and mint on the rice paper, slightly off-centered towards you, and leave about one inch clear from the side.
• Place the scallion horizontally towards the edge of the rice paper and the halved prawns on the other half of the rice paper away from you in the horizontal line.
• Fold the sides in over it, like closing an envelope. Then continue rolling away from you to wrap up the scallion, and the shrimps.
• Mix the water, sugar, lime juice, and fish sauce until the sugar dissolved.
• Add the minced garlic and finely chopped chili.
• Saute the garlic with the vegetable oil.
• Add the remaining ingredients.
• Reduce the liquid to the desired thickness.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Steps:

• Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
• Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
• Peel the prawns, slice in half lengthwise and devein (watch video).
• Remove the crunchy core of the lettuce leaves (watch video).
• Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
• Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
• Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
• Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
• On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper.
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
• If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
• Serve immediately with the peanut dipping sauce.

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Steps:

• Combine the Peanut Dipping Sauce ingredients, starting with 2 tbsp of water. Mix well to a smooth paste. Then add more water to achieve a honey like consistency.
• Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
• Peel the prawns, slice in half lengthwise and devein.
• Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
• Place two rice papers together. Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
• Place both the rice papers (one on top of the other) on a board or the counter with the smooth side down.
• On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
• Place some vermicelli noodles and bean sprouts in a lettuce leaf, then wrap the lettuce leaf around and scrunch together lightly in your hand to make a bundle that holds together.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper.
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up.
• If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
• Serve immediately with the peanut dipping sauce.

RICE PAPER ROLLS (VIETNAMESE SPRING ROLLS)

Steps:

• Start by gathering all your ingredients and preparing the vegetables. You'll want to julienne the vegetables, in order to keep them uniform and easier to roll up in the rice paper.
• Mix any condiments you plan on serving with the rice paper rolls and set aside.
• Set up a shallow dish of water, and then quickly soak a rice paper wrapper in the water, making sure to coat all sides. This takes a bit of practice because you don't want the paper to get too wet. 4 or 5 seconds is plenty.
• Place the ingredients along the center of the wrapper, keeping it as wide as you want the roll to be long. I like to place a few leaves of lettuce down first to keep everything in a neat pile.
• Fold up the sides of the rice paper over the filling, then fold up the bottom, gently pull the roll tight, and then roll up the rice paper roll. Voilia! You did it!
• Prevent the rice paper rolls from drying out by covering them with a moist linen cloth as you finish rolling the rest. Serve fresh with peanut sauce and the spiced oil dressing listed above.

VIETNAMESE SPRING ROLL RECIPE

Steps:

• In a food processor, blend the shrimp until it comes together into a paste. Add the pork and blend until the pork and shrimp are thoroughly combined. Put the pork-shrimp mixture in a bowl and add the mushrooms, carrots, taro, onion, garlic, shallot and the seasonings. Mix thoroughly. Test the seasoning by frying a tiny patty of meat in a frying pan. Adjust the season accordingly.
• Take a wrapper and place it in front of you like a diamond. Make sure the other wrappers are covered with a damp paper towel so they don't dry out. Spread out 1 tablespoon of filling not quite in the middle of the wrapper. Fold the corner closest to you up and towards the corner farthest away from you. Pinch to make sure the wrapper is tight around the filling. Fold in the two sides to where it meets the filling. Try to keep the sides straight. Pinch and roll tightly. Lightly dampened the last corner with a bit of egg before rolling up all the way.
• Roll all your rolls before you start frying. Line a baking sheet, or plate with parchment or wax paper to place your spring rolls on. Make sure you have a damp paper towel to cover your completed spring rolls and the spring roll wrappers. If you don't cover them with a damp paper towel, the skin will dry out. If you want to stack your spring rolls, be sure to have a piece of paper in between the layers as well.
• Fill a deep sided pot (I like to deep fry in my cast iron pan) with several inches of oil (enough for the spring rolls to float). Heat the oil over medium to medium-high heat until it reaches 350°F. Gently add your spring rolls, being careful not to overcrowd. It's best to deep-fry in batches. The rolls should bubble immediately when they hit the hot oil. If they don't, your oil isn't hot enough. Fry until the skins turn golden brown and crisp, about 6-8 minutes. Remove the rolls and drain on paper towels. These rolls stay hot for quite some time so be careful when you bite into one!
• **If you want to try these rolls Spring-Roll Salad Roll style, grab some green leaf lettuce, a bunch of herbs (Thai basil, cilantro, Vietnamese mint, regular mint, shiso), and a pack of rice paper wrappers. Have a medium-sized bowl of hot tap water ready for softening the rice paper. Quickly dip the rice paper into the hot water, making sure the entire piece is wet. Lay the wrapper on your plate (it will continue to soften as you are assembling your roll). Lay down a piece of lettuce, add some herbs and then place a lovely golden spring roll in the middle. Wrap it up as you would a spring roll, dip into fish sauce and have your mind blown by the difference in textures and tastes.

VIETNAMESE RICE PAPER ROLLS RECIPE

Steps:

• To begin making Vietnamese Rice paper rolls recipe, first prepare the rice vermicelli noodles as per package instructions, drain and cool. Get prep with all the veggies required as well.
• While the vermicelli noodles are cooked, you can prepare the dipping sauce for Vietnamese Rice paper rolls recipe. Place the chillies, ginger, garlic, salt in a mortar and pestle and crush lightly.
• Add the crushed chilli mixture and all the ingredients to a small mixing bowl and keep aside till the Rice paper rolls are ready to serve
• Keep a shallow pan/skillet half-filled with warm water.
• Dip one rice paper in water for 10-20 seconds or till just soft and place on a kitchen towel. Dab off the excess water and place it on a flat surface.
• Place 1-2 pieces of lettuce on the bottom third of the rice paper.
• Top with some coriander leaves, mint leaves, and holy basil leaves, if using.
• Layer some noodles above this and then place 1-2 sticks of carrot and cucumber.
• Fold over the bottom of the rice paper roll on the filling, tuck in the sides and roll tightly till it is closed. Place on a platter with the seam side down.
• Repeat this for the rest of the rice papers.
• Serve Vietnamese Rice paper rolls with the Peanut Chilli Dipping Sauce Recipe along with the Banh It Tran (Vietnamese Mung Bean Dumpling) Recipe.

SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE

Steps:

• For dipping sauce:
• Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
• For rice-paper rolls:
• Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
• Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
• Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
• *Available at Asian markets.

VIETNAMESE RICE PAPER ROLLS

Steps:

• For each dipping sauce, whisk all ingredients together.
• Cook the noodles according to the packet directions. While doing this, prep the veges - chop them into matchstick size pieces.
• Chop the fresh herbs and mix them in with the noodles.
• Prepare the rolling surface - I like to make my rolls on a clean, damp tea towel as the paper can be delicate and they don't tend to stick to the tea towel.
• Prepare the wrapper - take a bowl large enough to fit a rice paper wrapper in, and fill it with lukewarm water. Take 1 rice paper wrapper and soak it in the water for about 30 seconds until it starts to feel soft. Remove from the water and place on the prepared tea towel or other flat surface e.g. a chopping board.
• Fill the wrapper - add noodles, veges and meat (if using) to the bottom third of the wrapper.
• Roll it - just like a burrito - fold the bottom over the fillings, fold in the sides and then roll it up tight
• Repeat with remaining rice paper wrappers.
• Serve with dipping sauces. Any leftover rolls, store in the fridge for a couple of days, but they are best eaten that day.

FRESH VIETNAMESE SPRING ROLLS

Steps:

• Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
• Taste the sauce and adjust the seasonings as necessary.
• I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
• Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
• Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
• Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
• Fill a large saucepan or small pot with water and bring it to boil on high heat.
• Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
• Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
• Fill a large bowl with lukewarm water to wet the rice paper sheets.
• Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
• Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
• Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
• Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
• Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
• Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
• Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
• Serve the spring rolls with the dipping sauce.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Cook the rice noodles according to their package directions. Drain and set aside.
• Mis en place. Get all your roll ingredients chopped and ready before you start on the rolls.
• Fill a large bowl with warm water. Dip a rice paper wrapper in the bowl, just long enough to cover the entire surface (both sides) with water. (No more than 3-5 seconds.) Place the moistened wrapper on a clean, damp tea towel.
• Layer your ingredients on the third of the wrapper closest to you, starting with a piece of a lettuce leaf, followed by carrot sticks, a few leaves of each herb, some rice noodles, and a little pork.
• After layering your ingredients, you will begin to roll by picking up the edge closest to you and pulling it gently over the filling. Use your fingers to tuck the ingredients under the rice paper, pulling them gently towards you as you bring the paper's edge over. Continue to roll away from you. Once you wrap the roll one full rotation, you will notice that the rice paper begins to stick to itself, sealing the ingredients inside and making it very easy to roll. For the shrimp and pork rolls, we like to add the shrimp over top of the lettuce after wrapping the roll one full rotation. This gives the shrimp slices that nice and vibrant, pop-out-at-you, effect.
• After adding the shrimp, continue wrapping the roll until your lettuce/shrimp side is face down. (You should be about 2/3 of the way through your rice paper by now.) Fold the sides in and continue rolling away from you until all the rice paper has been used.
• Serve immediately with Hoisin sauce for dipping. Or, wrap each roll in a lightly damp paper towel and store in an airtight container for up to 12 hours.

VIETNAMESE SPRING ROLLS WITH CRISPY TOFU

Steps:

• Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
• Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
• Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
• To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
• Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
• To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
• Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
• To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
• Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
• Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
• Leftovers store well individually wrapped in plastic wrap, though best when fresh.

VIETNAMESE HEALTHY VEGAN SPRING ROLLS

Steps:

• In a small bowl mix 1 tsp soy sauce, 1 tsp vinegar, black pepper, and a little salt. Brush this liquid marinade on tofu stripes evenly.
• Heat oil in a non-stick skillet or cast iron skillet on medium heat. Add tofu and toast it carefully on all sides until golden brown*. Let it cool for a few mins.
• Take very warm water in a large flat bottom plate or pan (sufficient enough to dip the rice paper wrap). Dip the wrap in water for about 10-15 sec and spread it carefully on a slightly wet wooden board.
• Assemble lettuce leaf, some rice noodles, 2-3 cucumber juliennes, 3-4 carrot strips, 5-6 spinach leafs and some cilantro on one side of rice wrap. Then put 2-3 pieces of tofu in line in front of the veggies. Now gently fold the wrap from the veggies' side once and tuck in both sides of the wrap. Afterward, continue to fold until it reaches and seals the other end of the wrap. Repeat these steps for each roll.
• Finally, to prepare the spring rolls dipping sauce combine all ingredients listed under 'dipping sauce'. Mix well and serve with fresh homemade spring rolls.

VIETNAMESE FRESH SPRING ROLLS (GOI CUON)

Steps:

• Parboil the pork for a minute, discard the liquid. After that, bring water to a boil in a clean pot, add ginger, salt and the pork. Skim off any foam. Lower the heat to maintain a simmer and place the lid slightly askew. Cook for 25-30 minutes or until the pork is just cooked through. Transfer to a bowl with iced water to stop the cooking.
• Bring plenty of water to a boil and add the shrimp. Poach for about 2 minutes until they are just cooked through. Put them in a bowl with iced water immediately.
• Slice the pork as thinly as you can. Peel off the shrimp shells and slice the shrimp in half lengthwise (remove the veins if needed).
• Set up a work station with all ingredients to make the spring rolls and a plate/bowl with clean water. Briefly dip one rice paper wrapper into the plate with water to wet it just enough to make it pliable and then lay flat.
• Add a layer of lettuce, fresh herbs and vermicelli noodles. Fold left and right corners of the rice paper over the filling.
• Place a couple of pork slices right above the veggies and noodles (about the middle of the rice paper) and place two of the shrimp halves above the pork slices (about the top part of the rice paper). Then roll it up away from you. Place on a serving plate with the shrimp side up.
• Repeat with remaining filling and wrappers. Serve immediately with a dipping sauce. Recipes for two types of dipping sauce are in the Notes below.

VEGETARIAN RICE PAPER ROLLS

Steps:

• Place a damp tea towel or dish cloth onto a clean surface and fill a bowl with warm water. Dip a rice paper wrapper in the water for 20 seconds or until softened, then lay the wrapper on top of the damp tea towel.
• Pile your fillings up in the middle bottom of the wrapper (be careful not to overload), then fold the bottom and sides of the wrapper over the fillings like an envelope. Roll up tightly and set aside. *NOTE this step is clearly demonstrated in step by step photos in this post*
• Repeat with the remaining wrappers and filling ingredients.
• Serve with peanut hoisin dipping sauce.

VIETNAMESE RICE PAPER ROLLS

Steps:

• Pop your vermicelli noodles into a large bowl and soak them in boiling water for 5 minutes.
• Pour some lukewarm water in a large, deep bowl - make sure it's deep enough for softening your rice paper.
• Next, slice your prawns in half and devein them if this hasn't already been done.
• Finally, drain the vermicelli and place all the ingredients on the table. Now you're ready to roll!
• Take a rice paper wrapper and rotate it in the warm water until all surface areas have been covered.
• Pop it on your plate and top with lettuce, mint and vermicelli on the edge closest to you, then pop the prawns about 2-3cm closer to the top edge.
• Now grab the bottom of the rice paper and roll it over the greens. Tuck in both sides and continue rolling up the rest of the way.
• That's it! All that's left is to dip it in your delicious peanut hoisin sauce or nuoc mam cham and eat. Yum!

VIETNAMESE SPRING ROLLS RECIPE

Steps:

• Choose one of the Dipping sauces or make the two if you want to try them both.

FRIED VIETNAMESE SPRING ROLLS (NEM) RECIPE

Steps:

• Mix together all the ingredients for the Spring roll mixture in a large bowl. Mix well until completely mixed together.
• Roll the spring rolls with the rice paper. You can use water, egg whites, or beer to roll the spring roll. To roll the spring rolls you must moist the paper.
• Fry the Spring Roll for about 10 minutes, or until cooked very well.
• Mix and prepare the spring roll dipping sauce in a separate bowl. Mix together very well.
• Prepare the rice noodles (if dried prepare as per the instructions on the package)
• Wash and cut the salad into small piece-size pieces. Can mix all the vegetables together
• Serve the fried spring rolls with the spring rolls dipping sauce, rice noodles, and spring roll salad.