Vietnamese Spring Rolls


  • 2 Tablespoons vegetable oil
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 Tablespoon minced ginger
  • 1 pound shrimp, peeled, deveined
  • 1 cup cold cooked rice vermicelli noodles
  • 8 romaine lettuce leaves
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 1 cup cilantro leaves
  • 2 carrots, peeled and shredded
  • 1 small cucumber, peeled, seeded, thinly sliced
  • 8 spring roll wrappers
  • Vietnamese Spring Roll Dipping Sauce


  1. Heat oil over medium-high heat in a large skillet. Add onions, garlic and ginger. Stir for 2 minutes. Remove from pan and place in a bowl to cool. Add shrimp to pan and stir until shrimp is pink and cooked through. Remove from heat, set aside to cool.
  2. Slice shrimp in half lengthwise.
  3. Work with spring roll wrappers one at a time. Dip a wrapper in a shallow plate or bowl of water, making sure it is completely covered. Immediately transfer wrapper to a cutting board or plate.
  4. Place 3 shrimp halves, cut-side up, near the center of the wrapper, in a straight line. Place a lettuce leaf to the side of the shrimp.
  5. Top lettuce with basil, mint and cilantro leaves. Sprinkle with shredded carrots. Add cucumber slices.  Drizzle with a little of the onion mixture.
  6. Add rice noodles, looping them to fit over the ingredients.
  7. Fold opposite top and bottom sides together in center.  Roll up tightly starting with the lettuce side. Pinch and tuck the wrap as you roll, ending with the shrimp showing through the wrap at the top.
  8. Wrap with plastic wrap and store in refrigerator.
  9. Serve with Vietnamese Spring Rolls Dipping Sauce.

Serves: 8-10



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