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Authentic Vietnamese Spring Rolls

Authentic Vietnamese Spring Rolls With Spicy Ginger Dipping Sauce

  • Author: Megan Faletra, MS, MPH, RDN
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Appetizers
  • Cuisine: Vietnamese


Units Scale
  • 20 Rice Papers
  • 3/4 lbs Wild Gulf Shrimp
  • 2 cups Lettuce
  • 1 Carrot
  • 2 cups Purple Cabbage
  • 1/4 cup Mint
  • 1/4 cup Cilantro
  • 20 Basil Leaves
  • 1 cup Vermicelli Noodles
  • Salt
  • Pepper

Spicy Ginger Sauce Ingredients

  • 3 tablespoons Fish Sauce
  • 1/2 teaspoon Red Pepper Flakes
  • 1 tablespoon Crushed Ginger


  • Heat a frying pan over medium heat, spray lightly with coconut oil, and add your de-veined/shelled shrimp to the pan.
  • Allow shrimp to cook for roughly 3 minutes on each side, or until the shrimp begins to turn pink. Remove the shrimp from the heat and place in a bowl to the side.
  • Next, fill a medium-size saucepan with water, and bring to a boil. Once the water in boiling, add roughly 1 cup of vermicelli noodles to the boiling water (you will typically have to break the noodles apart from the box they come in).
  • Allow the noodles to cook until the noodles soften (~3-4 minutes, they cook fast!) then remove from heat, drain, and set the noodles to the side in a small bowl.
  • Next, chop the lettuce, purple cabbage, carrot, mint, and cilantro into small pieces, and place in small bowls to make it easier for assembling the spring rolls.
  • Take a medium size mixing bowl, fill halfway with water, and place a rice paper into the water, submerging it entirely, and removing it after a few seconds.


  • To roll the spring rolls place the wet rice paper on a plate and begin adding all of your prepared ingredients to the lower bottom half of the rice paper. When placing your ingredients on the rice paper you only need a pinch of each ingredient. Try not to overfill your rice paper or you will have a hard time rolling.
  • Once your ingredients are laid on the paper and the rice paper has begun to feel sticky roll the rice paper up from the bottom, then in from the right, then in from the left, and then again from the bottom rolling all the way to the top. See the image above for a picture explanation.
  • Repeat the process until all of your ingredients are gone and you have roughly 20 spring rolls.
  • To make the dipping sauce simply combine all the ingredients in a small pinch bowl, and stir.

Keywords: authentic vietnamese spring rolls, fresh spring rolls