Vietnamese spring rolls

Vietnamese spring rolls

4.6 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 78.5
  • Total Fat: 0.9 g
  • Cholesterol: 5.5 mg
  • Sodium: 346.7 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.8 g

View full nutritional breakdown of Vietnamese spring rolls calories by ingredient


Traditional cold appetizer Traditional cold appetizer
Number of Servings: 8


    2 ounces rice noodles
    8 rice wrappers (8.5 inch diameter)
    8 large cooked shrimp - peeled
    and cut in half
    1 1/3 tablespoons chopped fresh Thai basil
    3 tablespoons chopped fresh mint leaves
    3 tablespoons chopped fresh cilantro
    2 leaves lettuce, chopped

    4 teaspoons fish sauce
    1/4 cup water
    2 tablespoons fresh lime juice
    1 clove garlic, minced
    2 tablespoons white sugar
    1/2 teaspoon garlic chili sauce

    3 tablespoons hoisin sauce
    1 teaspoon finely chopped peanuts


Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Number of Servings: 8

Recipe submitted by SparkPeople user BECKYAIS.

Member Ratings For This Recipe

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    Very Good
    2 of 2 people found this review helpful
    I had this at a place and it was in height and I adored it not only the taste but how they make it wit that flips and all that but anyway this was 10X better and healthy so this is what I wont every night. I LOVE THIS SITE!!! - 9/7/13

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    2 of 2 people found this review helpful
    Yum- a summertime staple! I also use seasoned and baked tofu in place of shrimp sometimes..... - 7/29/10

  • no profile photo

    Very Good
    1 of 2 people found this review helpful
    I love that this recipe also includes the peanut sauce! I DO prefer spring roll siwth matchstick carrots and cucumber, though, and feel that those 2 ingredients really add a lot of texture and flavor! - 3/11/09

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    Used less fish sauce. REally tasty! - 9/26/20

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    0 of 2 people found this review helpful
    LOVE this recipe. I have this Nime Chow all the time at a vietnamese place near my delicious - 1/5/11