Classic Vietnamese Shrimp Fresh Spring Rolls

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Crisp lettuce, tender shrimp, chewy vermicelli, and a garden of fresh mint, basil, and cilantro all wrapped in delicate rice paper. Each translucent roll is dipped into a tangy-sweet nuoc cham that brings the whole bite together in one refreshing, light, and perfectly balanced package.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 4 gFat
• 0.7 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 8 gSugar
• 24 gProtein
• 780 mgSodium
• 420 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the fresh rolls

• 12 sheets (22 cm) round rice paper
• 12 large shrimp, peeled and deveined (about 300 g)
• 100 g dried rice vermicelli
• 1 small head butter lettuce, leaves separated
• 25 g fresh mint leaves
• 25 g fresh Thai basil leaves
• 25 g fresh cilantro, sprigs trimmed
• 60 g fresh bean sprouts, rinsed

For the nuoc cham dipping sauce

• 60 ml fish sauce
• 60 ml fresh lime juice (about 2 limes)
• 40 g palm or granulated sugar
• 4 tbsp warm water
• 2 garlic cloves, finely minced
• 1 red Thai chili, thinly sliced
• 2 tbsp finely shredded carrot

Directions

1. Bring a medium pot of water to a rolling boil. Add the shrimp and cook 2 to 3 minutes until they turn pink and curl. Drain, rinse under cold water, pat dry, and slice each shrimp in half lengthwise.
2. In the same boiling water, add the rice vermicelli and cook 3 to 4 minutes until just tender. Drain and rinse thoroughly under cold water to stop the cooking. Drain well and snort into shorter 10 cm lengths.
3. Rinse and gently pat dry all the herbs and lettuce leaves. Set up your rolling station with a large shallow bowl of warm water, a clean damp cutting board or towel, and a serving platter.
4. Make the dipping sauce: in a small bowl whisk the fish sauce, lime juice, sugar, and warm water until the sugar fully dissolves. Stir in the garlic, chili, and shredded carrot. Set aside to let the flavors meld.
5. Working with one sheet at a time, dip the rice paper in warm water for 5 to 8 seconds until just pliable but still slightly firm. Lay it flat on the damp board.
6. Place a lettuce leaf across the lower third of the wrapper, then layer on a small bundle of noodles, a few mint and basil leaves, cilantro, bean sprouts, and 3 shrimp halves (pink side down) in a neat row.
7. Fold the bottom edge of the rice paper up and over the filling, tuck it tightly underneath, then fold in both sides and roll away from you into a tight cylinder. Place seam-side down on the platter.
8. Cover the finished rolls with a damp kitchen towel while you assemble the rest. Repeat with the remaining wrappers and filling, refreshing the water as it cools.
9. Serve the rolls immediately with small bowls of nuoc cham for dipping, sliced at a slight angle for an attractive presentation.

Cook’s Notes

• Dip rice paper just until pliable; over-soaking makes it gummy, sticky, and prone to tearing as you roll.
• Always cover assembled rolls with a lightly damp kitchen towel, otherwise the wrappers dry out and crack within minutes.
• Place the split shrimp pink-side down near the base of the roll so the bright color shows through the translucent wrapper for visual appeal.
• If available, add 5 or 6 perilla (rau thom) leaves or a few sprigs of Vietnamese coriander (rau ram) for a more authentic northern Vietnamese flavor.
• Make the dipping sauce up to a day ahead and refrigerate; the flavor deepens and rounds out overnight.

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