Vietnamese Fresh Spring Rolls Recipe

Step 1

Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides.

Step 2

Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still fill a bit firm when you pull it out but it will continue to soften while you add your filling ingredients.

Step 3

Remove the paper from the water and place it on a plastic cutting board.*

Step 4

Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded cabbage to the middle of the rice paper.

Step 5

* Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you'll have a difficult time rolling it up.

Step 6

Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients.

Step 7

Fold the right side of the paper over. And then fold the left side over.  It should look like an opened envelope at this point.

Step 8

* This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it's totally OK! Just keep going.

Step 9

Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls.

Step 10

Add all ingredients, except for the water, to a medium-sized bowl.

Step 11

Whisk until well smooth and well combined.

Step 12

Slowly add in warm water 1 tablespoon at a time to help thin it out.

Step 13

3-6 tablespoons of water should get it to be a good dipping consistency.