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Vietnamese Fresh Spring Egg Rolls with Shrimp

  • Author: Kevin Smiley


  • 1 lbs. shrimp

  • ¼ head of red cabbage

  • ¼ head of iceberg lettuce

  • 2 ounces rice vermicelli

  • 1 cup of matchsticks carrots

  • ½ English cucumber

  • 3 scallions

  • ½ bunch cilantro

  • 810 mint leaves

  • 10 sheets of rice spring roll wrappers


Peanut sauce ingredients:

  • 6 tablespoons hoisin sauce

  • 3 tablespoons peanut butter

  • 1 tablespoon of soy sauce

  • 4 cloves of garlic

  • 23 tablespoons water (as needed)




  • Start by boiling water and cook your shrimp in boiling water for about 5 minutes, or until pink. Make sure not to overcook them. Drain the water and put them in a bowl.

  • Then cook your rice vermicelli according to the package instructions. Once cooked set aside in a bowl. 

  • Then cut up all your vegetables. Thinly slice the red cabbage and iceberg lettuce. Cut your cucumber in matchsticks like the matchstick carrots. Thinly slice your scallions and chop the cilantro and mint together as fine as possible.

  • Set out a large bowl with warm water. Should be large enough so the rice paper fits in it. 

  • Dip one sheet of rice wrapper in the warm water, for about 20 seconds, or until softened. Then put it on a flat surface and start putting all your toppings on the sheet, about a quarter away from the edge. Bundle it all ingredients together, then fold the sheet over your ingredients, and fold each sides in. They should be snug, but not too tight, because the rice wrapper rips easily. Then you fold the sides inwards and keep rolling until it’s completely rolled, like a burrito. Set aside on a plate and make sure they don’t touch each other.

  • Make the peanut sauce by combining all the ingredients in a small pot over low heat. The sauce shouldn’t be too runny. Add water as needed. Keep stirring over low heat until smooth. Serve warm.

  • Serve the spring rolls cold with a side of peanut sauce. Enjoy!