My favorite food to make for lunch nowadays are spring rolls or goi cuon! There are so many different type of spring rolls and this one is definitely the easiest! In general, to make spring rolls you will need a protein, lettuce, herbs, cooked vermicelli noodle, and the sauce. It's very customizable but I usually just use what I have available. It's a great way to get rid of some lettuce or cucumber.
I will prep most of the components the night before such as cooking the vermicelli noodles, and washing the veggies. The next day I just have to make the sauce and cook the shrimp. It really helps me with time especially if i'm working from home but still want some delicious Vietnamese food.
If you follow me on Instagram, you already know how much I love spring rolls and share quite a varitety of spring roll recipes. I'm hoping to get more of my spring rolls recipe added to the blog, will work on it for 2026!
Here is the link to a short form video for the visual learner and tips for rolling spring rolls below. This is specifically for Shrimp Spring Rolls but these tips will certainly help with other type of spring rolls too.
https://www.instagram.com/reel/DHt6LKQPMWi/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Tips for rolling:
Rehydrate your rice paper with cold water. Just one quick dip is all you need.
Add all the components onto your rice paper right away. By the time you are done, you can start rolling even if your rice paper is not 100 soft yet.
Cut your shrimp in half and add to areas the top 3/4 of your rice paper.
Avoid overfilling your roll with too much ingredients. If you are using firmer lettuce, crush it a bit before rolling.
Tuck your ingredients as you are rolling to ensure a tight roll.
Spring Roll components:
Cooked vermicelli noodle
Rice paper
Green leaf lettuce
Sliced cucumber
mint leaves, chives, basil, cilantro (any of these will work)
Peanut Sauce Recipe:
1/3 cup of peanut butter
1/4 cup of hoisin sauce
1-5-2 cups of water ( less water more thicker, I use around 1.75 cups)
2 tbl minced garlic
2 tbl minced shallot
3 tbl cooking oil
1/2 tbl of vinegar or lime juice
Pickled carrots and daikon (optional)
Sambal chili sauce
Saute garlic and shallot in oil until fragrance and turn into a golden color. Add peanut butter, hoisin sauce, and water and mix well. Cook sauce on low-medium heat until it’s smooth and thicken. Mix in vinegar or lime juice. You can add more hot water to thin it out to your liking. You can also use less water if you prefer a thicker sauce.
Transfer to serving bowl. Garnish with crushed peanuts. Add whatever chili sauce you prefer.
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