Vietnamese Fresh Spring Rolls and Dipping Sauce | Fresh Spring Rolls | ปอเปี๊ยะสดเวียดนาม

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while cooked chicken is often less expensive.

peanut sauce

🥗Healthier: salsa

💰Cheaper: soy sauce

Salsa adds flavor with fewer calories, while soy sauce is a budget-friendly dip alternative.

Bring a saucepan of water to boil.

Cook rice vermicelli for 2-5 minutes following package instructions.

Drain the rice vermicelli and wash it under cold water to stop the cooking process.

Peel the shrimp and remove the black line.

Boil the shrimp for about 2 minutes until cooked.

Cut the cooked shrimp in half or leave whole if preferred.

Cut the lettuce into smaller pieces, avoiding the tough stems.

Prepare a work surface with a damp cloth, ensuring it's not too wet.

Prepare warm water to soften the rice paper for assembly.

Dip the rice paper into warm water for about 15-20 seconds until soft but still slightly firm.

Remove the rice paper from the water and press it flat onto the damp cloth.

Place lettuce leaves on the rice paper, followed by carrot, noodles, and shrimp.

Roll the spring roll tightly starting from the lower edge, holding the filling together as you roll.

Repeat the rolling process with the remaining ingredients.

Press each rolled spring roll onto the serving plate and cut into small pieces.

For the dipping sauce, combine chopped garlic, carrot, chili, ground peanut, vinegar, sugar, water, and salt in a bowl.

Whisk the sauce ingredients together until the sugar is dissolved.

Taste the sauce and adjust vinegar, sugar, or salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens