Vietnamese Shrimp Fresh Spring Rolls With Vietnamese Dipping Sauces

Vietnamese Shrimp Fresh Spring Rolls are a traditional Vietnamese fresh spring roll. The Vietnamese will eat these shrimp spring rolls with pork and one of their famous Vietnamese dipping sauces.

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Vietnamese fresh spring rolls are rated by CNN Travel as one of the top 50 foods globally; when you try these fresh spring rolls, you will understand why they are so popular.

To learn more about Vietnamese fresh spring rolls and why some people call them salad rolls or summer rolls, read our blog Vietnamese Fresh Spring Rolls Vs. Salad Rolls Vs. Summer Rolls by clicking here. This blog is filled with information about these wonderful Vietnamese fresh spring rolls.

Vietnamese Shrimp Fresh Spring Rolls Ingredients

About The Ingredients for Vietnamese Shrimp Fresh Spring Rolls

One of the rules for Vietnamese cooking is there are no exact measurements; this is very true of these spring rolls. The amounts we have listed you can add to or take away from as you want.

If there are certain vegetables you do not like, you can take them out. If there are others you really like, you can add them in. Throughout Vietnam, you will find variations of these fresh spring rolls.

When making these Vietnamese fresh spring rolls, there are a few things for you to remember:

  • Fresh Ingredients – Vietnamese only use fresh ingredients in their foods. So all the foods for these spring rolls are fresh – usually bought in the morning at the market and then eaten that same day. Most of the vegetables and fruits you can get at your local grocery store.
  • Shrimp and pork – This spring roll is a traditional spring roll so it uses both shrimp and boiled pork. This is how it is eaten in Vietnam. If you do not like the combination you can alwys choose one or the other. If your shrimp is too big you can slice it. Also pork must be thinly sliced.
  • Fresh Herbs – Vietnamese also use only fresh herbs as fresh mint and cilantro. Also you can put in some Vietnamese or Thai basil. South Vietnam will use more Vietnamese basil than North Vietnam.
  • Cut Up Vegetables and Fruits – You will notice that all our fruits and vegetables are cut up into thin long slices. This is the best way to cut them so they roll easily
  • Green Banana – The Vietnamese will usually have a green banana in these spring rolls. For most people this may be hard to find fresh. If you cannot find a green banana you can elimiate this; we kept it in for this recipe as it is something the Vietnamese will have in their spring rolls.
  • Rice Noodles – In Vietnam we can buy the rice noodles fresh and already cooked. Those who are not in Vietnam will need to buy the dried version and boil and cook them. Follow the instrucitons on the packet. We suggest buy a Vietnamese brand; go to you local Asian grocery store to see what they have.
  • Rice Paper – There are many kinds of rice paper but get a Vietnamese brand. Again many grocery stores now carry this or buy it from your local Asian grocery store.
  • Chives – The Vietnamese will add the chives to the shrimp rolls. I am persoanlly not a huge fan of these Chives as I find them hard to eat but they do make for a nice display and decoaration for these rolls.

Here are some of our suggestions of other fruits and vegetables you can add to these rolls: bean sprouts, apples, mushrooms, spinach, avocados, yellow peppers, green peppers, and cabbage would also work well inside these fresh spring rolls.

Fresh Herbs For Vietnamese Fresh Spring Rolls

Tips to Rolling Your Fresh Spring Rolls

Here are a few tips to help you to roll your spring rolls. You can watch our video and also see how we roll them here in Hanoi, Vietnam. This video was filmed and taken in my home in Hanoi, so sometimes you can hear some of the sounds of Hanoi -it is all part of being authentic and showing your authentic Vietnamese foods and recipes.

Tips to rolling your fresh spring rolls:

  • Wet Cloth – Use a wet cotton cloth. We used some cotton napkins. This will help the spring roll wrapped to be wet but not too wet. It will also allow you to roll it easier.
  • Brush on water – We use a kitchen brush to brush on the water to the rice spring roll skin. The trick is that you do not want over wet it or the skin will break easily. If you watch our video you can see how little water Suu put on to the skin.
  • Lettuce and herbs are first – When you roll a spring roll the lettuce and herbs are first. You can see from our video just a small amount was used at the very top of the fresh spring roll wrapper.
  • Fruit and Vegetables – The fruit and vegetables are next. If you watch the video you can see just a few pieces are put on.
  • Meat – Next you add the meat and then tuck it under. Make sure as you do this you are holding the roll tightly.
  • Noodles – Finally add some noodles on top.
  • Fold in the Sides – Fold in the sides. You should not need water but if you do you can add a bit.
  • Roll Tightly – Then roll the spring roll tightly and close.
  • Do not overstuff – One error a lot of people make is that they try to over stuff the spring roll. Do not over stuff it or it will not roll correctly.
  • Do not over wet – The fruits, vegetables and other ingredients in the spring roll has water in it. For this reason the roll will start to get wet so you do not need to over wet or the skin will break apart.
Vietnamese Rice Paper Wrappers For Vietnamese Fresh Spring Rolls

Vietnamese Spring Roll Sauces:

We have a recipe for two dipping sauces. One sauce is used a lot in North Vietnam, and another is the popular southern peanut sauce. You can make one or do like we do, make both.

I love both of these sauces so much that I will mix them when Ieatg my fresh spring rolls. I find the flavors go together very well.

Nước Chấm Vietnamese Sauce

Here are the differences between these two fresh spring roll dipping sauces:

Nước Chấm Vietnamese Spring Roll Sauce

Nước chấm means sauce in Vietnamese, and this fish sauce mixture is used a lot in Vietnam. The sauce comprises fish sauce, water, lime, garlic, red chili peppers, and sugar. You can top off the sauce with ground pepper just before serving.

This sauce is used for many Vietnamese dishes, particularly in North Vietnam. In fact, in North Vietnam, the fresh spring rolls are always eaten with this dipping sauce.

Nước Chấm Vietnamese Peanut Sauce
Nước Chấm Vietnamese Peanut Sauce

Nước Chấm Vietnamese Peanut Sauce

The Nước Chấm Vietnamese Peanut Sauce is a sauce used in South Vietnam to eat fresh spring rolls. This sauce needs to be heated up and cooked, but it is a great dipping sauce for the spring rolls and probably most Westerners’ favorite.

In our recipe, we used smooth peanut butter and then added freshly ground peanuts for a topping. This gave the sauce a nice crunch.

Other Spring Roll Versions

We have made several other versions of this same spring roll. Each of them has a recipe and video.

Here are some of our other versions of these wonderful Vietnamese fresh spring rolls and a link to the recipe:

Keto Version Of The Fresh Spring Rolls

We realize that many people now are eating keto foods. The good thing is you can have a lot of the taste and flavor of these fresh spring rolls while eating as a keto diet.

To make a keto version of these spring rolls, here are our suggestions:

  • Eliminate Rice Noodles – You can eat these without the rice noodles. They will also taste great. Add in some bean sprouts or even cabbage instead.
  • Keto Fruits And Vegetables – You can try to add in keto friendly fruits and only use the keto friendly vegetables.
  • Wrap With Lettuce – instead of the rice paper wrap the spring roll with lettuce instead. Wrap them as you eat them.
  • Use Monk Fruit Sugar – For the sauces use a Monk Fruit sugar instead of sugar to make it a sugar free sauce.
  • Coconut Oil – Use coconut oil for the peanut sauce or any other cooking.
  • Peanut Butter – Use a sugar free keto peanut butter then add a bit of monk fruit sugar if you want to sweeten up the peanut sauce a bit.
  • Hoisin Sauce – Make your own keto hoisin sauce or use a keto friendly soya sauce.

Vietnamese Shrimp Fresh Spring Rolls With Vietnamese Dipping Sauces

Recipe by Anita L Hummel Course: Vietnamese Food, Fresh Spring RollsCuisine: Vietnamese, AsianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Vietnamese Shrimp Fresh Spring Rolls With Two Kinds Of Vietnamese Dipping Sauces (Fish Sauce Dipping Sauce and Peanut Dipping Sauce) This is a traditional recipe; the Vietnamese usually mix shrimp and port in these fresh spring rolls.

Ingredients

  • Vietnamese Shrimp Fresh Spring Rolls
  • 16 – 24 pieces of Shrimp

  • 27 ounces or 125 grams Pork (boiled)

  • 1/2 carrot shredded

  • 1/2 Mango cut into sl1ices

  • 15 to 24 pcs sliced green bananas (optional

  • 1/4 fresh pineapple, cut into slices

  • 1/2 cucumber cut into slices

  • 1/2 red pepper cut into slices

  • 1 bunch chives (optional)

  • 1 bunch of lettuce leaves or 1/2 lettuce head

  • 1 bunch fresh mint leaves

  • 1 bunch cilantro leaves

  • 8 pcs rice paper

  • 1/2 pound or 220 grams cooked rice noodles

  • Vietnamese Dipping Sauce (Fish Sauce Recipe)
  • 3 Tablespoon Fish Sauce

  • 6 Tablespoons Water

  • 1 Fresh Lime, freshly squeezed

  • 3 cloves minced garlic

  • 2 heaping Tablespoons Sugar

  • 1 small piece fresh red Chilli

  • Can add pepper to taste (optional)

  • Vietnamese Peanut Dipping Sauce
  • 1 or 2 Tablespoons Sesame Oil

  • 3 cloves minced garlic

  • 8 Tablespoons Hoisin Sauce

  • 2 to 3 heaping tablespoons smooth peanut butter

  • 1 cup water

  • 2 pcs minced shallots

  • 1 piece fresh red chili. minced

  • 2 to 3 tablespoons minced fresh peanuts

Directions

  • Cooking Shrimp and Pork
  • If shrimp is fresh the boil with shallots and ginger until cooked.
  • Peel Shrimp cooked shrimp and allow to cool; if shrimp is large, slice in half.
  • Boil Pork in water, allow to cool, then cut into thin slices.
  • Fresh Spring Rolls
  • Cut all fruit and vegetable into thin slices. The long thin slices help you to be able to roll the spring rolls easier.
  • Cook and boil rice noodles (if you are using dried noodles, follow the rice noodle packet). Then cut noodles into pieces.
  • Roll out the fresh spring roll skins by adding water to the spring roll skin. We recommend a damp, wet cloth and applying water with a kitchen brush (see our video that shows this)
  • Start to roll the fresh spring rolls starting with the lettuce, herbs and then add fruit and vegetables.
  • Add thinly sliced pork and shrimp to the fresh spring rolls.
  • Add some rice noodles.
  • Finish rolling by folding in the sides and then roll tightly.
  • Serve with the Vietnamese fresh Vietnamese spring rolls dipping sauces.
  • Fresh Spring Rolls Dipping Sauce (Fish Sauce Recipe)
  • Add water, fish sauce, and sugar, stir to mix well together
  • Then add garlic, red chili, and lime juice. Stir together well.
  • Add ground pepper before serving.
  • Vietnamese Peanut Dipping Sauce
  • Heat the pan and add sesame oil.
  • Cook shallots and garlic in oil until completely cooked.
  • Add water and stir
  • Then add hoisin sauce and continue stirring
  • Add peanut butter and continue stirring until you have a smooth mixture.
  • Add in fresh red chilis and peanuts
  • Cool to serve

Notes

  • This recipe is for 4 servings, but you may find extra ingredients, so plan on having some extra rice paper spring roll paper just in case.
  • 4 serving is 2 rolls per person. This amount is meant to be for an appetizer. If you eat this as a meal, you will need to have more rolls per person.

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Anita L Hummel

Hi, I live in Hanoi, Vietnam but spend time traveling the region. I love to share with you things I see and learn through my travels.

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Vietnamese Shrimp Fresh Spring Rolls