Vietnamese Spring Rolls – a Step by Step Recipe

Follow my step-by-step recipe to make the best Vietnamese Spring Rolls at home! Filled with shrimp, mint leaves, bean sprouts and vermicelli noodles, these summer rolls make for an Asian appetizer or healthy lunch.

Vietnamese Spring Rolls being dipped into a small dish with dipping sauce with a plate full of spring rolls in the background

First things first, you are going to see my hands a lot in this post for Vietnamese Spring Rolls! Like, a lot!

This Vietnamese Springroll recipe is a very detailed step by step recipe, with a lot of pictures so I tried to make my hands look pretty with fuchsia nail polish. Hope you’ll like it.

Overhead shot of Vietnamese Spring Rolls on a white plate placed on an orange place mat with chop sticks on the side

Second, don’t be afraid of making your own Vietnamese Spring Rolls. I mean, scroll down and look at the pics (but then come back, I’m not done talking). Looks easy, doesn’t it?

I’m not gonna lie to you, the first two Vietnamese Spring Rolls might be a bit messy. But they will still be good, fresh and tasty, and you’ll get the hang of folding them very quickly, I promise.

I can imagine these Vietnamese Spring Rolls very well at an Asian-themed dinner party, or as part of a buffet. Even as a light and satisfying lunch to take to the office.

side view of a plate with Vietnamese Spring Rolls with a small dish of dipping sauce on the side

If you tried these Vietnamese Spring Rolls, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Fresh Vietnamese Spring Rolls stacked on a white plate with a side dish of dipping sauce
5 from 1 vote

How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe

Follow my step-by-step recipe to make the most amazing Vietnamese Spring Rolls at home! Filled with cooked shrimp, mint leaves, bean sprouts and vermicelli noodles, these summer rolls make for an Asian appetizer or healthy light meal.

Course Appetizer
Cuisine Asian, Vietnamese
Keyword #easyappetizer, #healthyappetizer, asian, fingerfood, light, Vietnamese
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 7 rolls
Calories 232 kcal


For the Vietnamese Fresh Spring Rolls:

  • 14 round rice paper wrappers the brand linked is my favorite
  • 1 cup fresh mint leaves
  • 7 oz cooked shrimp 200g, peeled and sliced in half lengthwise (I weighted them before peeling them)
  • 14 lettuce leaves
  • 2 cups cooked rice vermicelli noodles cooled down
  • 3 cups fresh bean sprouts

For the Sauce:

  • 4 tbsps rice vinegar
  • 4 tbsps fish sauce
  • 1 cup water
  • 1 tbsp sugar
  • 1 clove clove crushed (optional)
  • 1 tbsp grated carrots optional


For the spring rolls:

  1. Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don't break. 

  2. Fill a large bowl with warm water. 

  3. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. 

  4. Remove from the bowl carefully.

  5. Lay rice papers on a clean cloth. 

  6. Make sure they lay flat and straighten out the odd wrinkle.

  7. Arrange about 4 beautiful mint leaves at the bottom of the rice paper.

  8. Then top with about 4 shrimp halves. 

  9. Top with a lettuce leaf...

  10. ...a small handful of vermicelli...

  11. and a small handful of bean sprouts (there's no photo of the bean sprouts part because I wasn't able to find any the day I took the pics!). Add additional mint leaves. 

  12. That's the moment when you can actually add pretty much anything you have in mind -and in your fridge- (think cilantro, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

  13. Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.

For the sauce:

  1.  In a saucepan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.

  2. Serve your homemade spring rolls with the sauce and enjoy!

Recipe Notes

  • If you prefer a peanut sauce, here's the recipe
  • The quantity needed for each ingredient is approximate because it's pretty hard to measure exactly how much I use for each roll. I usually prepare all the ingredients in different bowls and keep making some rolls until the first ingredient runs out. As a result, the nutrition facts are also approximate.
Nutrition Facts
How to Make Vietnamese Fresh Spring Rolls - Step by Step Recipe
Amount Per Serving (1 roll with sauce)
Calories 232 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 74mg 25%
Sodium 1276mg 53%
Potassium 286mg 8%
Total Carbohydrates 42g 14%
Dietary Fiber 3g 12%
Sugars 4g
Protein 12g 24%
Vitamin A 83.9%
Vitamin C 21.8%
Calcium 10.4%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.

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      1. Another way to wet the egg roll wrapper is to place it in between damp paper towels and to not let them sit out and dry out.

      1. I have been making these for awhile and my family love them. If you go to the Chinese store you can get these round disc’s that look like plastic canvas, you put the rice paper between two of them and then dip in a frying pan for 10 seconds, flip over, take one off and stuff and roll on the other, works great. I also like to put in shredded carrot, green onions and BBQ pork in mine. The wrapping does take a bit of practice but keep at it. Thanks for the sharing your recipe.

    1. I kid you not …. I have tried and tried to make these for YEARS. This is the FIRST TIME EVER they ALL came out picture perfect. I am truly impressed and grateful for your post. I’m still in “Wow.” Thank You, thank you, THANK YOU!!! –Diane

      1. Diane your comment just made my day!! I’m so glad I helped you make perfect spring rolls πŸ™‚ Thanks for letting me know!!


      1. Also, you can put hot tap water water in a large skillet to soak the wraps. They lie flat and soften faster and more evenly.

      2. You’re only suppose to soak them for a couple of seconds. They tear easily if they are soaked for anything longer than that. Also, use a wooden cutting board to lay them on.

    3. All spring roll wrappers are not the same/equal…some are better to work with than others…you can also use two wrappers instead of one if you have a package of bad ones that tear. The best ones I have found are “The Three Ladies” brand…which pictures three ladies on the front of the package.

    4. Hi, her`s a tip to work with rice rolls. Use a tablecloth and wet it well first, then put the rice sheets in the water just enough to wet both sides and take out fast and put em upon the wet tablecloth. The mess comes if you put it for a long time in water. The moist of the tablecloth will soften the rolls meanwhile you fill em.

  1. Hey πŸ™‚ Great tutorial, just a tip, if your paper is breaking, it’s probably because you have soaked them for too long, you don’t have to soak them till they are completely soft. I recommend you use a plate, rather than a tea towel, then you soak till it’s JUST soft, and as it dries on the plate, it softens up as well πŸ™‚

    1. Thanks for your tip Jen! πŸ™‚ Actually, I’ve tried using a plate before and I thought it was very sticky thus not really easy. I’ll try again with the plate and soak them just a bit. The breaking part usually happens when I soak the rice paper. I’m definitely not a pro and I try to improve my ‘technique’ every time I make them. It’s a good excuse to make some often πŸ˜‰

      1. You’re welcome πŸ™‚ Perhaps try with a bigger bowl of water? What I tend to do is drip a bit in (maybe like a 1/6? just one edge of it) and then just rotate it in the bowl of water. All trial and error though πŸ˜€ Also, good on you for having it with the Vietnamese dipping sauce! I know a lot of people who really hate the taste of fish sauce and don’t like it at all haha! πŸ˜›

        1. Yes, that’s exactly what I do!! The rotation technique is perfect πŸ˜‰ I tried to show on the pics, but I’m not sure you can tell! I hate the smell of fish sauce too, it’s really yucky! But it always gives a nice flavor when mixed with something else, like soy sauce or rice vinegar.

          1. I agree, I made these last night! After trial and error I also discovered that using a LARGE stainless steel bowl filled with hot tap water worked like a charm! I dipped half the wrapper and immediately turned it around and dipped the other half – total immersion time about 2 seconds! I then immediately place it on a large dinner plate and begin adding my ingredients. No matter how vigorous I can be, the wrappers never break! The wrapper is indeed a bit sticky but it easily rolls up no matter how much I tug. I am going to make them again tonight per family request and will try your towel technique! For a low fat version, I gently sauteed them in a tad bit on olive oil, turning once, leaving the sides still soft and raw.. delicious!

    1. Thanks Julia πŸ˜€ I promise it’s easy, really. The key is to wrap them really thigh. After one or two, you’ll get the trick and they’ll be perfect.

  2. Hi Julia, excellent tutorial, but i have a question: how can you avoid rolls to stick each other once they are about to be served?… or should they be served right away once they’re done?do we need oil for that? or is it something else?, Thanks

    Cristian from Santiago, Chile

    1. Hi Cristian! Actually, my name is Marie πŸ˜‰ I’m glad to know that I have a reader from Chile!
      It’s true that they tend to be a bit sticky. If you want to serve them right away, you can line them on a serving plater, avoiding them to touch each other. I never add any oil. Otherwise, you can wrap them individually with plastic wrap and store them in the fridge for a later use.

      1. Thanks for your quick response Marie… now i’ve got that right!! hehehe… i will put it right away on practice !!! Once i made them for my lunch at the office… but i made them late at night and let them rest in the fridge without the plastic wrap you suggested.. and i ended having pizza for lunch… :(… they all went atomic fusion on the plate… but… i’ve learned my lesson and now i can put a nice plastic wrap on them.. THANKS AGAIN!!!

          1. If I may… I think letting them sit in the fridge overnight is key to them not being sticky. I cradle each spring roll in a piece of green leaf lettuce, so only the lettuce from each is touching.

            Great tutorial! These are such a mystery to so many people. Your pictures make it so easy. I bet a lot more spring rolls will be made in suburbia as a result!

          2. Thanks Shannon! Another reader said they were sticky when he left them in the fridge overnight… I think you’re right, the key is to prevent them from touching, one way or another. I like that you use a lettuce leaf for that!

      1. Similar to Bun Bo Xao, but the big difference is no noodles. Here’s the ingredients I use.
        1 large rump steak, cut into thin strips
        1 cos lettuce, washed
        3 spring onions, cut crossways
        2 tbsp garlic, finely chopped
        4-6 chillies, cut crossways (seeded if you don’t like it hot)
        1 Lebanese cucumber, sliced
        2 tomatoes, cut into wedges
        1 onion (red or white), cut lengthways
        6 tbsp fresh lime juice
        3/4 cup mint leaves
        3/4 cup chopped coriander
        1 carrot, grated or sliced in very fine julienne style
        1 tbsp palm sugar
        6 tbsp fish sauce

  3. great recipe, and love your blog!

    i adore the font you are using for your headings and navigation, would you mind sharing what it is and where you got it?

  4. Hi Marie

    I love making fresh rice paper rolls too. I’m not to fond of prawns so I poach chicken and use that instead with fresh mint, coriander, grated carrot, lettuce and cucumber cut into match sticks. Yummy!

    I find if I use a damp, clean teatowel instead of dry like you’ve used here or a plate, they don’t stick. Also if the can’t be eaten right away, a damp clean teatowel over top stops them from sticking or drying out before being consumed πŸ™‚

    The dipping sauce on this recipe looks great, will have to give it a go the next time I make them!


    1. Humm not really… I cook them like regular wheat pasta. I bring some water to a boil, cook the vermicelli for about 3-4 minutes and then drain them. I rinse them with cold water immediately to cool them.

      1. When I cook the thin rice vermicelli noodles I boil water in a kettle, then place the noodles in a bowl and poor the bowling water onto the noodles. Let them sit for only 3 minutes, then drain and rinse with cool water to cool down. I’ve recently switched to a thicker rice vermicelli called Dong Guan Rice Vermicelli by Double Happiness Brand. I think I found these in Superstore. Since they are a bit thicker they take about 7 to 8 minutes to cook, however I use the same method, but using a lid over top this time.

        Also, since I eat salad rolls often, I often make a large amount of dipping sauce. Here is the recipe I have been using. This makes enough to fill a 1kg container. I keep the Kraft peanut butter container and use it for storing the sauce in the fridge.

        Peanut Sauce:
        1 bottle hoisin sauce
        1/2 cup peanut butter
        1/4 cup sesame oil
        2 tbsp. lime juice
        2 cloves garlic (crushed)
        2/3 cup water
        peanuts (optional)

        Mix everything together and use as a dipping sauce for salad rolls.

        1. What size bottle of hosin sauce do you use? They have bottles and jars in all shapes and sizes at the Asian market I go to.
          This sauce recipe sounds great, I’m excited to try it!

          1. i have found that the best “peanut sauce” to be a watered down hoisin sauce with peanuts on top. just add hot water until the sauce reaches a brown color

  5. Cilantro leaves, crab meat, and shredded carrots: add these to your rolls. Also, soften wraps in a pie plate! Great tutorial. Agree with some others about the peanut sauce.

  6. Any idea how long these would keep before serving? Could I make these the night before?Covered in moist cheese cloth maybe?

    1. Yes absolutely, they keep very well overnight! You might want to wrap them individually, or cover them with a tea towel. I personally use a large airtight container.

  7. Thanks for all the detailed step by step pictures! I’m planning on making these for dinner using chicken instead of shrimp (cuz I’m poor haha). Do you have any suggestions for side dishes?

    1. It’s very good with chicken too! I usually eat them as a whole meal but you could serve them with a miso soup, stir-fry veggies or an Asian inspired salad with carrots, cucumber, mint and coriander!

      1. Oh dear. I made these last night (served with egg drop soup. Thanks for the recommendations.) and the insides were great, but the outsides were an awful texture. Very gluey and chewy. My husband said they were like eating a worm.
        My pack of rice papers said to soak for 5 seconds, but I could barley bend them, so I kept soaking them till they were really soft, for about a minute total. Do you know what went wrong? Did I soak them for too long, or not long enough?

        1. Oh no I’m sorry I didn’t work for you πŸ™ I’ve never had this kind of problem before. My guess is that you may have soaked them for too long. Some people suggested in the comments that you only have to soak them quickly until they are just soft and as they dry on the tea towel, they will soften up.

  8. Hi,
    Marie, well done. Beautiful fresh rolls and enjoyed reading all the comments above. This is one of my favourite dishes to prepare for pot luck gathering with friends. My friends always very eager to taste the rolls without dipping, so I created my own method of making this Vietnamese rolls: I mix the dipping sauce ingredients, hoisin sauce and soaked Rice Vermicelli together to taste. Then arrange and wrap the ingredients as you showed above. I include only 2 shrimp halves. I am going to make these for a friend’s birthday party next week. I will try to make the peanut sauce from Liz. Thanks.

  9. I’m Asian, and for my family, we just lay everything out, and pre soak the rice paper and have the rice paper plates, (they kinda look like a flat strainer, but plastic) and we roll them ourselves. But I love the idea of pre rolling them!

    1. I often see asian family eating rolls this way when I go to asian restaurants. What I don’t get is how do you prevent the rice paper to stick together if you pre soak them? You only use one plate per paper?

  10. Absolutely love it come payday I’m going to try, why not? Do you think I could use the small salad shrimp instead of big ones? They are sometimes easier to find and cheaper where I live…

  11. I like to use fresh basil leaves instead of mint..personal preference tho.. and always love the spicy peanut sauce.

  12. Totally gorgeous end result and the meticulous step-by-step guide is much appreciated! I’m going to create a veggie (no shrimp) version ASAP.

  13. hi marie, i tried making this today and it was a success..! your detailed instructions were very very helpful and that dipping sauce..OMG..! delicious..!

  14. I work at a Vietnamese restaurant and this is a very good recipe ! We also add pork and cilantro and it tastes great!

    An alternative sauce that we use is a watered down hoisin sauce topped with peanuts and let me tell you it’s amazing ! You should all try it ! Just add hot water to the hoisin sauce until it becomes brown (as opposed to almost black).

      1. yes! its the black sauce used to add flavor to pho. i was so surprised when i found out how easy it was to make this “peanut sauce”.
        i went to other vietnamese restaurants where they make the peanut sauce with peanut butter and other ingredients and i didnt like the consistency or taste. coincidentally this version is way easier to make!

  15. I thought I would never be able to do these. Following these exquisite recipe and tutorial I made awesome spring rolls, husband is going to adore me… I love you! Thanks millions.

      1. I made the awesome rolls again, and this time made like 14. I have had them in the fridge for several days, wrapped in aluminum. Yes, the paper is a little stiff or sticky, but they seem to still be good. Any ideas on how long they will keep.. refridgerated. I hate to throw them away.

        1. Hey Jolene! I have no idea how long they keep in the fridge because we always eat them all the same day or the next day. I guess it depends on how long the ingredients you used keep. I wouldn’t keep cooked shrimps more than 2-3 days for example. I say, eat them all today πŸ˜‰ Hope this helps!

  16. Thanks for the step by step pictorial so much easier for those of us who are a little slow on the uptake at times. Also like Kim Dux’s basil idea and Liz’s peanut sauce recipe. Your fuchsia nail polish looks great Ha!

  17. Hi Marie, thanks for the helps. By the way, I just want to ask if there is a good substitute for the rice paper? πŸ˜€ thanks

      1. Great post! I love the peanut sauce too, and have discovered a super easy way to make it. Just mix about 2 T of creamy peanut butter into 3/4 c. of Asian salad dressing (I use Ken’s fat free), then enough water to get the consistency you want -that’s it! You can adjust the flavor by adding more of one or the other ingredients, and rice wine vinegar adds a nice kick too, but the two ingredients are all you really need. I came up with this when I didn’t have one of the many ingredients for the trad peanut sauce – so proud of myself -ha-ha!

  18. i want to try making this. but in my country its very difficult to find mint leaves and fish sauce. i think that the rolls can be done without mint leaves but is the sauce the same without fish sauce? is there a sucstitute?

    1. Don’t worry about the mint leaves. You can easily leave them out or replace them with an herb that you like and that’s available where you live. As for the fish sauce, if you can’t find any, you could try another sauce. Maybe some peanut sauce as other readers mentioned?

  19. A tip we learnt when we went to a Vietnamese restaurant and chose a DIY wrap set – dry rice papers were given to us, together with a water spray bottle, and ingredients separately on another plate.

    What we had to do was, place a rice paper (or two) on a plate in front of us, spray with the water spray bottle, leave it to soak for about 5 min (I waited until it was soft enough to roll, as the water would continue to soften the paper from the inside), then choose your ingredients and wrap! That way it won’t stick on the plate (it didn’t stick, for me), and yet is not as messy as soaking the papers in a bowl of water.

  20. My friend and I had a blast last night making these for dinner and a movie in at home! Thanks for the super detailed explanation. We did ours without the noodles because we’re both trying to go low carb after a way too merry Xmas and New Years! Any more of your recipes that you could suggest as a low carb/no carb alternative would be awesum and much appreciated by our waistlines!

  21. Thank you, Marie. Iv”e been wanting to make this but I don”t know the ingredients. This is one of my favorites. You made my day, you”re just great.:)

  22. I actually prefer these with hoisin sauce, which is easy to obtain from most grocery stores. I use the fish sauce for the deep fried spring rolls.

      1. Easiest way to soak is to use 9-10 inch round cake pan. then you can put it all in at once. You don’t have to let it soften in the water, if you use hot tap water and dunk thoroughly by the time you fill it with your stuffing it’s usually soft enough to roll.

  23. I find that if I use a wet chop stick kind of pushed up into the roll as I roll it, It comes out very tight. Much easier than using my hands. If you don’t have chopsticks, keep your fingers wet.

  24. Thanks for this recipe. I made them for the first time today. I was having a hard time wrapping them up using just one sheet. Then I saw this and switched to 2. SO mush easier! I found that if I use a wet chop stick kind of pushed up into the roll as I roll it, it comes out very tight. Much easier than using my hands. If you don’t have chopsticks, keep your fingers wet.

  25. I went to school in Vietnam from age 8 to 11- we made spring rolls in Vietnamese culture one week xD I absolutely insisted on buying all the ingredients on the way home so I could make them for my Mum for dinner- they’re so much fun, and very happy memories πŸ™‚

  26. Well, this seems good to start a business here…. I am going to try my luck first by practicing at home, if it is good and I am going to think about it…. Thanks…. πŸ™‚

  27. A friend sent me this page after I posted on FB asking for cold lunch ideas. I will definitely be making these! πŸ˜€ Also, I love your blog and will be back again!

  28. I’m Vietnamese, I think this’s just a other type of spring roll, the traditional one is rolled with dried rice paper, minced meat, egg and some vegetable like carrot, mushrooms, fungus and the indispensable component is something we called “mien”, “mien” seems like a type of dried rice noodle, it’s very easy to find it in Vietnam but I’m not sure in other counttry, after rolled the spring roll must be fried. you can search the way to make traditional vΓ­etnamese spring roll in google.

    1. That’s interesting! Thanks for sharing, I will definitely check this out. I always thought this was an authentic Vietnamese recipe as that’s what we are served at Vietnamese restaurant!

  29. I have never made a comment before.:) However this looks so good and looks do-able to prepare, I am going to try this this weekend. I have always been afraid to try but not now. THANKS for this beautiful and yummy looking post.

  30. You do not soak the rice paper at all. You dip it in water until it is completely submersed then lay on ingredients. By the time you are ready to roll it, it will already be soft and malleable.

  31. Just love the Rice Paper Rolls. The girls at the golf club love them also. They are a great fundraiser for me.
    I am in remission from Leukaemia, so it’s important for me
    To give back.i have become a volunteer. Love receiving your newsletter for new recipes.

    1. I’m sorry if I sound stupid but what’s the online hashtag? I know the social media hashtag but I’ve never heard of the event (or is it?!). Anyway, I’m glad you and your colleagues enjoyed this tutorial !

  32. Hi Marie,
    Just wanted to leave a quick note that I had a great time preparing my lunch with your great recipe πŸ™‚ . After 5 rolls they even started looking good haha πŸ˜€ . Had to figure out, that you wouldn’t put the ingredients right in the middle but more in the first half. That made sense – thanks to your photos! Thanks again and keep up the good work πŸ™‚

    1. So happy I could help you Julien! P.S.: I just had a look at your website and love what you’re doing. A bicycle music tour? Such a great idea!!

  33. I was always greedy of spring rolls which I often eat in vietnamese restaurants here in Italy. Now with your instructions I can make them at home without major problems and also the ingredients seem readily available in local markets. I will try them this weekend!
    Many thanks πŸ˜‰

  34. I understand that there are many different versions of any one dish to suite each individual’s taste bud. However, to call this recipe authentic is far from the truth. It does not matter where an individual come from in Vietnam, basic spring rolls are made with many ingredients than the recipe above listed. PLUS this recipe displayed a wrong sauce to be used. How is that AUTHENTIC?????

    1. Hi Mai, I honestly thought this recipe was authentic, from what I’ve eaten in Vietnamese restaurants in different parts of the world (run by Vietnamese people, not the kind adapted for Westerners) and from my research. I’m sure there are some regional variations but I would be curious to see a recipe that you think is more authentic, if you have any links? Thank you!

  35. Q: If you prepare it for a party, how do you keep it fresh? Mine fall apart when guests tried to take them. Fresh rolls got stuck one to another. Complete disaster.

    1. Yes, spring rolls can get pretty sticky! What I would do is wrap them individually with plastic wrap or at least make sure they don’t touch. Sorry it was a disaster!

  36. These are totally not true vietnamese spring rolls! You are missing so many awesome ingredients like
    fresh beansprouts
    These rolls seem so plain and kudos for the instruction and pics but this roll seems unsatisfying to me.
    Also pay attention to the kind of rice vermicelli you use. some of those rice noodles will not be ready to eat after 4 minutes.
    Chinese cabbage is another ingredient you may use in place of lettuce and I like flavor on my prawn so I lightly sprinkle them with ginger and sesame oil.

    1. I believe she had mint I the ones she made. And as mentioned earlier, there can be variation how they are made “originally” depending on the region

  37. Quick question, how long will the rolls keep in a container in the fridge? Or can you make them in bulk and freeze them untill you are ready to eat them

    1. I wouldn’t freeze them, they’d get all soggy. To store them in the fridge, wrap them individually. They will stay fresh for a day or two.

  38. Thank you very much for the great tutorial.

    Looking forward to making these tomorrow for my little picknick with my wife.

    I only have the 1/4 size rice papers, so I’ll be making a open fresh spring roll, well… Try ?

    Thanks from Denmark, Europe

  39. Thank you for this great recipe, especially for mentioning the exact products you used. Helped me a lot, tasted great!

    1. I would recommend wrapping the rolls and soaking the rice paper at the last minute. I know it’s not necessarily convenient but they’re really best eaten fresh. What you could do is prep all the other ingredients the day before and wrap the rolls when you’re ready to eat. That would save you a lot of time.

  40. You can never make a good one using the method of pre-softening rice paper. Get a giant skillet or round dish large enough to submerge the entire rice paper disk without bending or breaking it. Add tap water to the large dish, dip the rice paper in water in the large dish for 10 seconds (only long enough to completely wet it), hold up and drain, lay the still brittle rice paper (but wet) on smooth surface, you have about 1 minute to get all the ingredients laid out on the rice paper before it gets too soft to work with. Start rolling just as it starts to soften.

  41. Miss Marie, et al. ????

    I first tried spring rolls (sometimes referred to as summer rolls… I don’t know which is “correct” but they taste darn good with either name! Lol) when I was about 9 years old at a Thai restaurant owned by a Vietnamese family. I haven’t made them at home before because I *SO BADLY* want them to taste like the ones that triggered my love for them! The ingredients for the rolls, I was able to deduce, you can see them all! But, I hadn’t found a recipe for a dipping sauce similar to the one at that restaurant. Yours seems close though so, I’m so excited to try it! My Mom is a teacher and she gets out for the summer after this week so, we’re gonna have a girls’ day and I’m gonna make her these! I’d like to describe the sauce for you and see if maybe you know of another recipe. The sauce is a deep yellow but it’s clear it has sweet and vinegar flavor, a bit spicy (chopped red Thai chilies pieces are visible) and it has a small amount of chopped peanuts in it. I’m going to try adding the chile and the chopped peanuts to your sauce recipe and see where that gets me, I’ll let you know!

    Also, FYI, anyone who doesn’t live near an Asian grocery store, you can order your specific brands of wrappers, rice noodles, fish sauce, rice wine vinegar, hoisin sauce… whatever you may need, on I did and everything was in bigger packages than I expected (good thing it all stores well!) and got here FAST!

    1. Was the sauce what you expected? From what you describe, it’s very similar indeed! And you’re right, Amazon is perfect for Asian grocery shopping πŸ™‚

  42. First time making these tonight … did a bit of a mish-mash of things but your instructions were rather helpful ( Ended up doing some curried chicken (not a fan of sea food) / lettuce / grated carrot / mung beans / corriander ) For a first attempt I’m rather happy πŸ™‚ The step by step watering / rolling instructions were very helpful πŸ™‚

  43. Love the nail polish and your humour. Haven’t made the rolls as yet but I’m sure they’ll be good. If you make a few ahead of time how do you stop them sticking to plate/each other?

  44. Great tutorial, first time I ever tried to use the rice paper roll ups because I never knew how to do it. Following your excellent instructions and the hints in the comments, I was able to roll 15 without a single tear of failure from the git-go. Thanks!

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