Vietnamese Fresh Spring Rolls (Summer Rolls)
Vietnamese Fresh Spring Rolls are light, refreshing rice paper rolls filled with tender pork, shrimp, fresh vegetables, herbs, and rice vermicelli, served with creamy peanut sauce and classic nuoc cham.
Ingredients
For the fresh spring rolls
- 1 pound pork belly, or substitute with another cut of pork
- 3 slices ginger
- 1 pound shrimp, peeled and deveined
- 7 ounces rice vermicelli noodles, soaked in water for 20 minutes
- 24 sheets rice paper
- ½ head lettuce
- 1½ cups mint leaves
- 1 large cucumber, cut into strips
- 1½ cups bean sprouts
- 1½ cups cilantro
- 1 handful chives, trimmed
For the peanut dipping sauce
- 1 tablespoon avocado oil
- 3 cloves garlic, minced
- 5 tablespoons creamy peanut butter
- 5 tablespoons hoisin sauce
- 1½ cups reserved shrimp cooking water
For the nuoc cham
- 1 cup hot water
- 5 tablespoons sugar
- 5 tablespoons fish sauce
- 5 tablespoons lime juice
- 3 cloves garlic, minced
- 2 red finger hot peppers, sliced (or bird's eye chilies)
Instructions
- To cook the pork: In a pot over high heat, add the pork belly and ginger. Bring to a simmer and skim off any impurities. Lower the heat and simmer for about 30 minutes, or until the pork is cooked through. Let cool, then thinly slice.
- To cook the shrimp: In a separate pot, boil the shrimp for about 2 minutes, or until pink. Drain and reserve 1½ cups of the shrimp cooking water. Slice the shrimp in half lengthwise and set aside.
- To cook the rice vermicelli: Soak the rice vermicelli in water for 20 minutes. Boil for 3 minutes, or according to the package instructions. Rinse under cold water and drain well.
- To make the peanut dipping sauce: In a small pot over low heat, add the avocado oil and garlic. Cook for 1 minute, or until fragrant. Add the peanut butter and hoisin sauce. Stir for 1 minute, then pour in the reserved shrimp cooking water. Stir constantly and bring to a boil. Set aside.
- To make the nuoc cham: In a bowl, combine the hot water, sugar, fish sauce, lime juice, garlic, and sliced chili peppers. Stir until the sugar dissolves. Adjust to taste if needed.
- To assemble the spring rolls: Prepare a wide plate of water. Dip one rice paper wrapper into the water for about 1 second, then lay it flat on a clean work surface. Layer the lettuce, mint, cilantro, cucumber, bean sprouts, rice vermicelli, and pork slices near the bottom edge. Fold the sides inward and roll halfway up. Place 3 halved shrimp, pink side down, and a trimmed chive on top. Continue rolling tightly. Repeat with the remaining ingredients.
- To serve: Arrange the Vietnamese Fresh Spring Rolls on a serving plate with the peanut dipping sauce and nuoc cham.
Video
Notes
Don't over-soak the rice paper: A quick 1-second dip is enough. The rice paper will continue to soften as you build the roll.
Shrimp cooking water: Reserve the shrimp cooking water for the peanut sauce. It adds extra flavor that plain water can't match.
Drain the noodles well: Excess water can make the spring rolls soggy, so let the rice vermicelli drain thoroughly before assembling.
Keep them fresh: Cover the finished spring rolls with a damp towel while assembling the remaining rolls to prevent the rice paper from drying out.
Make ahead: Cook the pork, shrimp, noodles, and dipping sauces ahead of time. Assemble the spring rolls just before serving for the freshest texture.
Customize the filling: Try adding Thai basil, shredded carrots, avocado, or tofu to make the spring rolls your own.