7 recipe for vietnamese spring roll

 Vietnamese spring rolls are a beloved snack worldwide, known for their fresh, light ingredients and vibrant flavors. Often served as appetizers or light meals, these rolls combine crisp vegetables, aromatic herbs, and sometimes meats or seafood, all wrapped in delicate rice paper. Whether you are a beginner looking to recreate this dish at home or an expert wishing to refine your technique, this guide will walk you through seven different Vietnamese spring roll recipes. These recipes capture the essence of Vietnamese cuisine and are sure to impress your guests or satisfy your cravings.

1. Traditional Vietnamese Spring Rolls (Gỏi Cuốn)

Traditional Vietnamese spring rolls, also known as Gỏi Cuốn, are the quintessential spring roll that originates from the southern regions of Vietnam. These fresh rolls are usually made with shrimp, herbs, vermicelli noodles, and lettuce, all wrapped in soft rice paper. Unlike the fried variety, these spring rolls are served cold, which makes them even more refreshing, especially during hot weather.

Ingredients:

1 pound of cooked shrimp, peeled and deveined

1 pack of rice paper

100g of vermicelli rice noodles

Fresh mint leaves

Fresh cilantro

Fresh basil leaves

1 head of lettuce (preferably Romaine or butterhead)

1 cucumber, julienned

Carrot, julienned

Fish sauce (for dipping)

Lime juice

Sugar

Instructions:

1. Prepare all your ingredients. Cook the shrimp and slice them in half. Soak the rice noodles in warm water until soft. Julienne the vegetables and set aside.

2. To assemble the rolls, fill a shallow dish with warm water. Dip one rice paper sheet into the water until it softens, about 15 seconds.

3. Lay the rice paper flat on a clean surface. Start by adding a small handful of vermicelli noodles near the center, followed by a few pieces of shrimp, cucumber, carrot, lettuce, and herbs.

4. Fold in the sides of the rice paper, then roll from the bottom up, making sure everything is tightly packed. Repeat this for the remaining ingredients.

5. For the dipping sauce, combine fish sauce, lime juice, and sugar in a bowl. You can also add some chopped chili or garlic if you prefer a spicier kick.

6. Serve the spring rolls with the dipping sauce, and enjoy the balance of fresh, crunchy, and savory flavors.

These fresh Vietnamese spring rolls are not only delicious but also a great source of healthy ingredients. The combination of shrimp, herbs, and fresh vegetables is light yet satisfying, making them a perfect choice for a summer meal or as a party appetizer.

2. Bánh Xèo Spring Rolls (Vietnamese Pancake Rolls)

If you’re looking to try something a bit different, Bánh Xèo spring rolls will provide an exciting twist. This variation combines the crispy elements of the famous Vietnamese pancake (Bánh Xèo) with the convenience of spring rolls. The result is a delightful fusion of textures, with the crispy rice pancake filling providing crunch while the fresh herbs and veggies add brightness.

Ingredients:

1 cup of rice flour

1/4 cup of cornstarch

1/2 cup of water

1/4 teaspoon of turmeric powder

1/4 teaspoon of salt

1/2 cup of cooked pork (sliced)

1/2 cup of cooked shrimp

1/2 cup of bean sprouts

Fresh lettuce

Fresh herbs (mint, basil)

1 pack of rice paper

Fish sauce for dipping

Instructions:

1. In a mixing bowl, combine the rice flour, cornstarch, water, turmeric powder, and salt. Stir until smooth.

2. Heat a non-stick pan and lightly coat it with oil. Pour in a thin layer of the batter to form a pancake, cooking for about 2-3 minutes until it crisps up and turns golden.

3. Remove the pancake from the pan and cut it into strips.

4. To assemble the spring rolls, dip a sheet of rice paper into warm water, then layer it with fresh lettuce, herbs, and a few strips of the crispy pancake. Add some slices of cooked pork, shrimp, and bean sprouts.

5. Roll the rice paper tightly, folding in the sides as you go.

6. For the dipping sauce, serve fish sauce mixed with a bit of sugar and lime juice to balance the savory and tangy flavors.

The unique crispy pancake filling is the highlight of this recipe, which elevates the traditional spring roll to a whole new level. The addition of savory pork and shrimp adds richness, while the bean sprouts offer a crunchy contrast.

3. Grilled Pork Spring Rolls (Gỏi Cuốn Thịt Nướng)

Grilled pork spring rolls, or Gỏi Cuốn Thịt Nướng, are a favorite street food in Vietnam. The smoky flavor from the grilled pork, combined with the freshness of the herbs and the chewy rice paper, makes these spring rolls irresistible. These rolls are often served with a peanut dipping sauce that adds an extra layer of richness.

Ingredients:

1 pound of pork belly or pork shoulder

1 tablespoon of lemongrass, minced

2 cloves garlic, minced

1 tablespoon of sugar

2 tablespoons of fish sauce

1 tablespoon of soy sauce

1 tablespoon of vegetable oil

Fresh mint, basil, and cilantro

1 cucumber, julienned

100g of rice vermicelli noodles

Rice paper for wrapping

Peanut dipping sauce (optional)

Instructions:

1. Marinate the pork by mixing lemongrass, garlic, sugar, fish sauce, soy sauce, and vegetable oil in a bowl. Let the pork marinate for at least 30 minutes.

2. Grill the pork until it is cooked through and slightly charred, about 6-8 minutes on each side. Once done, slice it thinly.

3. Cook the rice vermicelli noodles according to package instructions and set aside.

4. Soak the rice paper in warm water, then place it on a clean surface. Add a few pieces of grilled pork, some fresh herbs, cucumber, and vermicelli noodles to the center.

5. Roll the rice paper tightly and serve with peanut dipping sauce, made by mixing peanut butter, hoisin sauce, and a little water.

This variation is perfect for those who enjoy savory and smoky flavors. The grilled pork brings a rich, flavorful element to the fresh ingredients, and the addition of the peanut dipping sauce adds a creamy, slightly sweet complement.

4. Vegetarian Spring Rolls (Gỏi Cuốn Chay)

For a vegetarian-friendly option, Gỏi Cuốn Chay offers a delicious, plant-based alternative to traditional spring rolls. These rolls are filled with an assortment of fresh vegetables and tofu, making them light but satisfying. The key is to use a variety of textures—crunchy, soft, and chewy—to create a flavorful bite.

Ingredients:

Firm tofu, sliced into strips

1 carrot, julienned

1 cucumber, julienned

Fresh lettuce

Fresh herbs (mint, cilantro)

Bean sprouts

1 pack of rice paper

Soy sauce or tamari for dipping

A few drops of sesame oil

Instructions:

1. To prepare the tofu, press out excess moisture, then cut it into thin strips. You can either pan-fry the tofu or simply use it raw for a lighter version.

2. Julienne the carrots and cucumber, and prepare the lettuce and herbs.

3. Soak the rice paper in warm water until soft and pliable. Place it on a clean surface.

4. Add a handful of lettuce, herbs, tofu strips, cucumber, carrot, and bean sprouts to the center of the rice paper.

5. Roll the rice paper tightly, folding in the sides as you go.

6. Serve the spring rolls with a soy-based dipping sauce or a light sesame oil dipping sauce.

These vegetarian spring rolls are fresh and crunchy, offering a delightful mix of flavors without any meat. They are perfect for a light lunch or as a snack for those following a plant-based diet.

5. Bánh Cuốn (Vietnamese Rice Rolls)

Bánh Cuốn is another variation of the traditional spring roll, but it differs in that it’s made with steamed rice batter and filled with ground pork and mushrooms. While typically served as a breakfast dish in Vietnam, these rolls can also be enjoyed as a snack or appetizer.

Ingredients:

1/2 pound ground pork

1/2 cup dried mushrooms (shiitake works best)

1/4 cup rice flour

2 tablespoons fish sauce

1 tablespoon soy sauce

1/4 cup of chopped onions

Fresh cilantro and mint for garnish

Instructions:

1. Rehydrate the dried mushrooms and chop them finely. Cook the ground pork with the mushrooms, onions, and fish sauce.

2. Prepare the rice flour batter and steam it into thin layers.

3. Fill the steamed rice batter with the cooked pork mixture and roll it up like a spring roll.

4. Serve with fresh herbs and a soy-based dipping sauce.

This roll provides a softer texture compared to traditional spring rolls, with the delicate rice paper complemented by savory pork and earthy mushrooms.

6. Spicy Crab Spring Rolls

For those who enjoy seafood, spicy crab spring rolls are a flavorful and indulgent choice. These rolls are made with spicy crab salad, which adds a zesty and savory flavor profile that’s hard to resist.

Ingredients:

1/2 pound of crab meat

1 tablespoon of chili paste

1 tablespoon of mayonnaise

1 cucumber, julienned

1 carrot, julienned

Fresh cilantro

Rice paper for wrapping

Instructions:

1. Mix the crab meat with chili paste and mayonnaise to make a creamy, spicy crab filling.

2. Prepare the vegetables and fresh herbs.

3. Soak the rice paper and fill it with the spicy crab salad, cucumber, and carrot.

4. Roll tightly and serve with a tangy lime dipping sauce.

The creamy and spicy crab filling adds a burst of flavor, making these rolls a crowd-pleasing choice for seafood lovers.

7. Beef Spring Rolls (Gỏi Cuốn Bò)

Lastly, beef spring rolls offer a savory and hearty alternative to the lighter options above. With thin slices of grilled beef, these rolls are both flavorful and filling. The combination of beef, fresh herbs, and crunchy vegetables makes for a satisfying bite.

Ingredients:

1 pound of beef (sirloin or flank steak)

Fresh mint, cilantro, and basil

1 cucumber, julienned

100g rice noodles

Rice paper for wrapping

Fish sauce or hoisin sauce for dipping

Instructions:

1. Grill the beef until medium-rare and slice it thinly.

2. Prepare the rice noodles, cucumber, and herbs.

3. Soak the rice paper, then assemble the roll with beef, herbs, and vegetables.

4. Serve with a flavorful dipping sauce.

These beef spring rolls are a great way to enjoy a heartier version of the traditional dish, with the beef adding depth and richness to the spring roll experience.