Vietnamese Fresh Spring Rolls That Anyone Can Make (2 Ways)

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often more affordable.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: cabbage strips

Zucchini noodles lower carbs, and cabbage strips are budget-friendly.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a cost-effective alternative.

mint leaves

🥗Healthier: cilantro

💰Cheaper: parsley

Cilantro offers a fresh flavor, while parsley is widely available.

Prepare 5 to 6 ounces of rice vermicelli noodles according to package directions, boiling for about 6 minutes.

Plunge the cooked noodles in an ice water bath until completely cold, then rinse thoroughly.

In a bowl, mix together 1/2 cup hoisin sauce, 1/4 cup smooth peanut butter, 1 tablespoon sambal, 2 tablespoons rice vinegar, 2 cloves grated garlic, and thin out with 1/4 cup warm water. Whisk together.

Slice 6 to 8 shallots thinner than a quarter of an inch using a mandolin.

In a deep cast iron skillet, heat at least 1.5 inches of oil over medium-high heat. Add the shallots while the oil is cold.

Constantly stir the shallots as the oil heats up until they start to bubble and fry.

Once bubbling subsides and they begin to color, remove the shallots and drain them on a paper towel.

Let the fried shallots cool completely to become crunchy.

For the shrimp, fill a medium pot with water and bring it to a boil, optionally adding aromatics like shallot or ginger.

Once boiling, add 1 pound of peeled and deveined shrimp, cover, and turn off the heat. Let them poach for 3 to 4 minutes.

Remove the shrimp and place them in an ice water bath to cool.

In a bowl, combine 1 to 2 julienne carrots, 1 to 2 thinly sliced Thai chilies, 1/4 cup torn mint, 1/4 cup torn cilantro, and 1/4 cup torn Thai basil. Add the zest of 1 lime and toss to combine.

To assemble the spring rolls, fill a large bowl with warm water and submerge a round rice paper sheet for 2 to 3 seconds until malleable.

Place the rice paper on a cutting board and add a few leaves of lettuce, followed by the vermicelli noodles, carrot herb salad, and sliced poached shrimp.

Fold the sides of the rice paper over the filling and roll it up tightly like a burrito. Repeat with remaining ingredients.

For the upgraded version, cut spam into quarter-inch slices and then in half to make rectangles.

Heat a medium pan over medium-high heat with enough oil to coat the bottom.

Sear the spam in batches for about 2 minutes on each side until crispy, optionally brushing with hoisin sauce and using a kitchen torch to glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens