Welcome to the ultimate fusion of simplicity and flavors in an appetizer- Vietnamese Spring Rolls. This four ingredient recipe, influenced by Vietnamese cuisine and stir-fried technique, is a perfect start to any meal.

Why I Love This Recipe

I stumbled upon this recipe on my travels through Vietnam. The simplicity of the ingredients and the complexity of flavors caught my attention. It quickly became my favorite appetizer to prepare back home.

Why You’ll Love It Too

– Quick and easy to make.
– Perfect balance of fresh and stir-fried ingredients.
– Family-friendly and easily customizable.
– A healthy, refreshing appetizer.
– Suitable for various dietary preferences.

Ingredient Notes

  1. Fresh Herbs: Ideal choices are mint, basil, or cilantro.
  2. Shrimp: Go for medium-sized, deveined and peeled. Can be substituted with tofu for a vegetarian version.
  3. Rice Noodles: Thin vermicelli rice noodles are the best.

Step-by-Step Instructions

  1. Cook the rice noodles according to packet instructions. Rinse and drain.
  2. Soften the rice paper by dipping it in warm water.
  3. On the softened rice paper, place a small amount of noodles, herbs, and a couple of shrimps. Roll tightly.
  4. Slice the rolls in half and serve with your favorite dipping sauce.

Things I’ve Learned

Rice paper can be tricky to work with, just remember that it softens further after being removed from water. Also, don’t overfill your rolls, it can cause them to tear. These rolls are best served fresh but can be stored in the fridge in an air-tight container for a day.

FAQs

Q: Can I replace shrimp with other protein?

A: Yes, tofu or chicken can be used as alternatives

Q: What dipping sauce goes well with this?

A: The spring rolls go well with peanut sauce, hoisin sauce or fish sauce

Q: How can I store leftover spring rolls?

A: Store them in an air-tight container in the fridge for up to a day, although they taste best when fresh

Four-Ingredient Vietnamese Spring Rolls

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 8 sheets of rice paper
  • 1 cup fresh herbs (basil, mint, or cilantro)
  • 20 medium shrimps, deveined and peeled
  • 2 cups cooked rice noodles (vermicelli)

Instructions

  1. Stir fry shrimps in a pan until they turn pink. Set aside.
  2. Prepare rice noodles according to package instruction. Rinse, drain and set aside.
  3. Softly dip each rice paper in warm water to soften.
  4. On each softened rice paper, place a small amount of noodles, herbs, and 2-3 shrimps.
  5. Roll the paper tightly, tucking in the sides. Repeat this with all the sheets.
  6. Cut each roll in half diagonally and serve with your preferred dipping sauce.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!