Simple Vietnamese Spring Rolls



  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8 large cooked shrimp – peeled, deveined and cut in half
  • 1 1/3 tablespoons chopped fresh Thai basil
  • 3 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped fresh cilantro
  • 2 leaves lettuce, chopped
  • 4 teaspoons fish sauce
  • ¼ cup water
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 2 tablespoons white sugar
  • ½ teaspoon garlic chili sauce
  • 3 tablespoons hoisin sauce
  • 1 teaspoon finely chopped peanuts


  • Boil rice vermicelli 3 to 5 minutes in a medium saucepan. Drain when finished.
  • Fill a large bowl with warm water and dip one wrapper for a few seconds to soften. Lay wrapper flat and place 2 shrimp halves, a handful of vermicelli, cilantro, basil, mint and lettuce in a row across the center of wrapper. Leave 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • Mix the fish sauce, water, lime juice, garlic, sugar and chili sauce in a small bowl.
  •  In a separate bowl, mix the hoisin sauce and peanuts.
  • Serve with fish sauce and hoisin sauce mixtures.

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