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

How to make Spring Rolls - Step by Step Recipe

First things first, you are going to see my hands a lot in this post. This is a -very detailed- step by step recipe, with a looot of pictures so I tried to make my hands look pretty with fuchsia nail polish. Hope you’ll like it.

How to make Spring Rolls - Step by Step Recipe

Second, don’t be afraid of making your own 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? well, it actually is! I’m not gonna lie to you, the first two rolls might be a bit messy. But they will still be good, fresh and tasty, and you’ll get ‘the trick’ very quickly, I promise.
I can imagine those spring rolls very well at a dinner party, the kind with a buffet. Or as a light and satisfying lunch.
All right, let’s get started!

PS: My sister is visiting us in Sydney, we’re having a great time!!

How to make Spring Rolls - Step by Step Recipe

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

prep time: 45 minutes

cook time: 5 minutes

total time: 50 minutes

yield: makes about 7 rolls

serving size: 1 roll

Cal: 195 – Protein: 8.7g – Fat: 2.08 – Carbs: 36g – Fiber: 2.2g – Sugar: 2.8g
WW Old Point: 4 pts – Points+: 7 pts


    • About 14 round rice paper wrappers
    • About 1 cup fresh mint leaves
    • About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
    • About 14 lettuce leaves
    • About 2 cups cooked rice vermicelli, cooled down
    • About 3 cups fresh bean sprouts
For the sauce
  • 4 tbsp rice vinegar
  • 4 tbsp fish sauce
  • 1 cup water
  • 1 tbsp sugar
  • 1 garlic clove, crushed (optional)
  • 1 tbsp grated carrots (optional)


    • Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).

    • Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli 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. That’s the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley…). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

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

  • Prepare the sauce. In a sauce pan, 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.
  • Serve your homemade spring rolls with the sauce and enjoy!


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. Consequently, the nutrition facts are also approximate.

Source :notenoughcinnamon

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