Vietnamese Spring Rolls
Ana Nguyen

Vietnamese Spring Rolls
Vietnamese Spring Rolls

Yield: 4 servings


¼ pkg rice vermicelli, cooked
10 rice paper wraps (thinnest available)
½ lb shrimp, cooked & peeled
½ lb lean pork, cooked thinly sliced
A few ramaine lettuse leaves, cut small
A handful of bean sprouts
A few Vietnamese coriander leaves
A few spearmint leaves
A few basil leaves
Chinese chives, to taste
Cilantro, to taste

Link to Hoisin Dipping Sauce


  1. Cook vermicelli according to package directions. Do not over cook.
  2. Wet one wrap in warm water. Make sure the wrap is used immediately.
  3. Fill wrap with shrimp, pork, lettuce, bean sprouts, each herb type, and vermicelli.
  4. Fill at one end, then tuck the two sides and roll tight. Make sure you can roll a few times to secure the filling inside. (The rolls should be about 2 inches wide and 5 inches long.)
  5. Repeat process with remaining wraps.
  6. Serve with Hoisin Dipping Sauce within a few hours at room temperature.