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Vietnamese Fresh Shrimp Spring Rolls

Delicate rice paper rolls packed with plump poached shrimp, crisp vegetables, rice noodles, and fresh herbs, served with a tangy nuoc cham dipping sauce. A lighter, herb-forward alternative to fried spring rolls.

45 minMediumServes 4150 cal/serving

VietnameseAppetizerNo-CookPescatarianLow CarbDairy-FreeGluten-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

  • 8 sheets round rice paper wrappers (8.5 inch)
  • 12 oz medium shrimp, peeled, deveined
  • 3 oz thin rice vermicelli noodles, soaked, drained
  • 8 butter lettuce leaves, torn in half
  • 1 carrot, julienned
  • 2 Persian cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tbsp fish sauce (or soy sauce for pescatarian)
  • 2 tbsp fresh lime juice
  • 2 tsp granulated sugar
  • 2 cloves garlic, minced
  • 1 fresh red chili or serrano (optional), thinly sliced
  • 3 tbsp warm water

Instructions

  1. 1

    Bring a medium pot of water to a boil. Add 12 oz peeled, deveined medium shrimp and cook for 2 minutes until pink and just cooked through. Remove, cool slightly, then slice each shrimp in half lengthwise. Set aside.

  2. 2

    Soak 3 oz thin rice vermicelli noodles in hot water according to package directions until tender, about 3 to 5 minutes. Drain and rinse under cold water.

  3. 3

    Make the nuoc cham dipping sauce: combine 2 tbsp fish sauce (or soy sauce for pescatarian), 2 tbsp fresh lime juice, 2 tsp granulated sugar, 2 cloves minced garlic, and 1 thinly sliced fresh red chili or serrano (optional) (if using) in a small bowl. Add 3 tbsp warm water and stir until sugar dissolves. Taste and adjust seasoning.

  4. 4

    Arrange all filling components within reach: sliced shrimp, rice noodles, 8 torn in half butter lettuce leaves, 1 julienned carrot, 2 julienned Persian cucumber, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves.

  5. 5

    Fill a wide shallow dish with warm water. Dip one round rice paper wrappers (8.5 inch) sheet in for 10 to 15 seconds until pliable. Lay on a damp cutting board.

  6. 6

    Arrange 3 to 4 shrimp halves cut-side up along the lower third of the wrapper. Add a small bundle of rice noodles, a piece of lettuce, a few sticks each of carrot and cucumber, and several leaves of mint and cilantro.

  7. 7

    Fold the bottom of the wrapper up over the filling, tuck in the sides, and roll snugly to the top. Press the seam to seal. Repeat with remaining 8 sheets round rice paper wrappers (8.5 inch) and filling.

  8. 8

    Serve immediately with the nuoc cham dipping sauce on the side.

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Questions

Can I skip the soak in Vietnamese Fresh Shrimp Spring Rolls?

Step 2 reads: "Soak 3 oz thin rice vermicelli noodles in hot water according to package directions until tender, about 3 to 5 minutes." Better not. The soak in step 2 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of fish sauce in Vietnamese Fresh Shrimp Spring Rolls?

The entry for Vietnamese Fresh Shrimp Spring Rolls calls for 2 tbsp fish sauce (or soy sauce for pescatarian). In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use frozen shrimp instead of shrimp in Vietnamese Fresh Shrimp Spring Rolls?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Vietnamese Fresh Shrimp Spring Rolls uses 12 oz medium shrimp, peeled, deveined.

Is Vietnamese Fresh Shrimp Spring Rolls spicy?

Moderately. The heat in Vietnamese Fresh Shrimp Spring Rolls comes from 1 fresh red chili or serrano (optional), thinly sliced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Vietnamese Fresh Shrimp Spring Rolls keto-friendly?

A serving of Vietnamese Fresh Shrimp Spring Rolls carries 12 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

Does Vietnamese Fresh Shrimp Spring Rolls contain shellfish?

Yes: 12 oz medium shrimp, peeled, deveined. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Vietnamese Fresh Shrimp Spring Rolls?

One serving (the recipe makes 4) has 12 g of carbohydrate in about 150 calories, with 14 g protein and 2 g fat, plus 1 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

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