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Vietnamese Spring Rolls

Simple Ingredients for a Delicious Burst of Spring Flavors

This time of year, you might be craving the tastes of spring. Fresh Vietnamese Spring Rolls are easy to assemble and served fresh, with a sauce of your choosing, offer a burst of fresh flavors that promise of spring and summer gardens to come.  These rolls are versatile. If you have rice paper wrappers, use your imagination and whatever fresh veggies, green or herbs available (even a different type of noodle works!) to create a healthy, delicious appetizer, snack or addition to any meal. Tip: Cooked pork, shrimp, chicken or tofu are great additions to these rolls.  


2 oz. rice vermicelli (uncooked)

8 rice paper (spring roll wrappers)

2 large carrots, peeled and cut into matchsticks or grated

1 cup red cabbage, very thinly sliced

1 large head leaf lettuce, leaves separated, rinsed and dried

1 small cucumber, thinly sliced

¼ cup green onions, thinly sliced

¼ cup fresh cilantro, roughly chopped

¼ cup fresh mint, roughly chopped

¾ cup fresh Thai basil or sweet basil leaves, roughly chopped

1 avocado, sliced

Optional: chicken, shrimp, pork or tofu

Peanut Sauce

½ cup hoisin sauce

¼ cup creamy peanut butter

1 tablespoon rice vinegar

2 teaspoons fresh ginger, grated

1 garlic clove, grated

¼ teaspoon crushed red pepper flakes, plus more for garnish


1.        Cook vermicelli according to package directions. Drain, rinse with cold water. Chill in the refrigerator until ready to use.

2.        For sauce, whisk together all ingredients with ¼ cup of water. Top with another pinch of pepper flakes and refrigerate.

3.        To assemble spring rolls (make one roll at a time): Prepare a stack of damp paper towels or dish towels. Fill a shallow bowl or pie pan with warm water. Soak one rice wrapper in warm water for about 15 seconds, rotating to soften. Place on damp towel. In the center of the rice paper, place three tablespoons of rice noodles and a small portion of each veggie and herb of your choosing, along with a lettuce leaf. Keep the filling bundled together in the center of the wrapper, folding the rice paper up and over the filling and fold in the sides, rolling into a tight cylinder to seal.

4.        Place rolls on a platter and cover with a damp towel to prevent drying out. Repeat the process and serve rolls immediately with a sauce of your choosing. Or store in airtight container covered with a damp paper towel for up to two days.