Fresh, light, and bursting with flavor, Vietnamese spring rolls are the kind of appetizer that feels as good as it tastes. Packed with crisp vegetables and tender shrimp or tofu, wrapped in delicate rice paper, and dipped into a tangy sauce, they’re healthy, colorful, and surprisingly easy to make with just five ingredients.
Ingredients
- Eight rice paper wrappers
- One cup of cooked shrimp or tofu strips
- One cup of rice noodles cooked and cooled
- One cup of fresh vegetables such as lettuce, cucumber, or carrots cut into thin strips
- One small bowl of hoisin-peanut dipping sauce
Instructions
- Fill a shallow dish with warm water and dip one rice paper wrapper in for a few seconds until it softens
- Place the softened wrapper on a clean surface and arrange a few pieces of shrimp or tofu, a handful of noodles, and a mix of vegetables in the center
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to form a spring roll
- Repeat the process with the remaining wrappers and filling until all ingredients are used
- Serve the spring rolls fresh with a side of hoisin-peanut sauce for dipping
Tips & Variations
- Add fresh herbs like mint or cilantro inside the rolls for extra freshness
- Swap hoisin-peanut sauce for a simple fish sauce dip if you prefer
- Cover the finished rolls with a damp towel if making ahead so they don’t dry out
