Vietnamese Fresh Spring Rolls (2 Ways)
Delicious Vietnamese fresh spring rolls with shrimp and a unique Spam version.
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- •5 to 6 ounces Rice vermicelli noodlesPrepare according to package directions
- •1/2 cup Hoisin sauce
- •1/4 cup Smooth peanut butter
- •1 tablespoon SambalOr any spicy sauce
- •2 tablespoons Rice vinegarYuzu rice vinegar used
- •2 Garlic clovesGrated
- •1/4 cup Warm water
- •6 to 8 ShallotsSliced thinly
- •1.5 inches OilFor frying shallots
- •1 pound ShrimpPeeled and deveined
- •1 to 2 CarrotsJulienned
- •1 to 2 Thai chiliesThinly sliced
- •1/4 cup MintTorn
- •1/4 cup CilantroTorn
- •1/4 cup Thai basilTorn
- •1 Lime zest
- •Rice paper sheetsFor wrapping
- •Lettuce leavesBoston leaves used
- •1 can SpamSliced and seared
- •1 tablespoon Granulated sugar
- •2 tablespoons Lime juice
- •2 tablespoons Fish sauce
- •1 CucumberSliced into ribbons
- 1
Prepare rice vermicelli noodles according to package directions, boil for about 6 minutes, then plunge into ice water bath until cold and rinse thoroughly.
10 min
- 2
Make peanut sauce by whisking together hoisin sauce, peanut butter, sambal, rice vinegar, grated garlic, and warm water.
5 min
- 3
Slice shallots thinly and fry in oil until golden brown, then drain on paper towels.
10 min
- 4
Boil water with optional aromatics, add shrimp, cover, turn off heat, and poach for 3-4 minutes. Cool in ice water bath.
5 min
- 5
Mix julienned carrots, sliced Thai chilies, torn mint, cilantro, Thai basil, and lime zest.
5 min
- 6
Rehydrate rice paper sheets in warm water, then fill with lettuce, vermicelli noodles, carrot herb salad, and poached shrimp. Roll tightly.
5 min
- 7
For Spam version, sear Spam slices, optionally glaze with hoisin sauce, and assemble with cucumber ribbons, lettuce, noodles, carrot herb salad, and fried shallots.
10 min
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