How to make Vietnamese Fresh Spring Rolls | Peanut Dipping Sauce | Nuoc Cham

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.

For the peanut dipping sauce, combine 1 tablespoon almond butter, 1 tablespoon hoisin sauce, and 1 tablespoon warm water in a bowl. Adjust with more water if needed to thin it out.

For the nuoc cham dipping sauce, mix 1 tablespoon fish sauce, 1 tablespoon rice vinegar, and the juice of 1 lime in a bowl. Adjust to taste for tanginess, saltiness, or sweetness.

Bring a pot of water to a boil and add the wild caught shrimp. Turn off the heat, cover, and let the shrimp poach for 2 to 5 minutes until pink and opaque.

Transfer the cooked shrimp to a bowl of ice cold water to cool down.

Peel the cucumber and thinly slice it horizontally. Cut the slices in half to remove larger seeds.

Thinly slice the shrimp horizontally for better layering in the rolls.

Soak the rice paper in warm water for about 10 seconds until pliable, then place it on a clean surface.

On the lower half of the rice paper, layer red leaf lettuce, cucumber, mint, and cilantro.

Place the sliced shrimp on top, color side down, then fold the bottom of the rice paper over the filling and roll it up tightly, folding in the sides as you go.

Repeat the process with the remaining ingredients until all rolls are made.

Serve the fresh spring rolls with both the peanut sauce and nuoc cham for dipping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens