Vietnamese spring rolls

Vietnamese Spring Rolls

Had the best morning with my mom at Meal Time Monday! Mama Mai came to roll spring rolls and had all of us eating vegetables by 9am. Some learned to assemble and roll (our engineer Rob had way too much fun) and some just tried something new to eat! I was reminded of how precisely and evenly Mom can slice and prep ingredients. It was amazing to have an extra set of hands (and such skilled ones, at that) in the kitchen! Thank you to everyone at Fox56 this morning for welcoming her so warmly!

Vietnamese spring rolls

Vietnamese Spring Rolls

Course Main Course
Cuisine Asian, Vietnamese


  • 1 1/2 lbs peeled shrimp, large, 31-40 count
  • 1 lb cooked meat, we’re using pork country-style ribs, but you can use chicken, pork tenderloin, or beef
  • 1/2 lb package rice noodles
  • 1 package rice paper wrappers, about 30
  • 2 small heads of romaine lettuce, shredded
  • 3 small Persian cucumbers, cut into thin sticks
  • 2 cups pickled carrots and daikon, see below
  • 1 bunch fresh cilantro
  • 1 bunch fresh mint

Pickled Carrots & Daikon

  • 2 large carrots, peeled and julienned
  • 1 daikon, peeled and julienned
  • 1/2 tsp kosher salt
  • 3 cloves garlic, minced
  • 1- inch piece of ginger, peeled and minced
  • 1/2 cup sugar
  • 1/2 cup apple cider vinegar
  • 1 cup water

Peanut Dipping Sauce

  • 1/2 cup hoisin sauce
  • 1/2 cup creamy peanut butter
  • 1/2 cup hot water
  • 2 cloves garlic, minced
  • chopped peanuts, if desired


  • For Pickled Carrots and Daikon, combine the carrots and daikon in a bowl and toss with a pinch of salt. Let sit for 5-10 minutes, then squeeze out any excess liquid. Add the garlic, ginger, sugar, vinegar, and water to the bowl and allow to pickle for 30 minutes. These are delicious in spring rolls, salads, sandwiches, and noodle bowls.
  • Bring a pot of lightly salted water to a boil. Add the shrimp and bring it back to a boil (this should take a couple of minutes.) Test one shrimp to make sure they’re done, then remove the shrimp with a slotted spoon to cool. Once cool, slice them in half horizontally to create thin pieces.
  • Bring a large pot of water to a boil and cook the rice noodles until done about 10 minutes. Drain and rinse with cool water, then drain again.
  • Spring rolls are assembled one at a time. To assemble, dip one rice paper wrapper in a large bowl of warm water. Moisten the entire thing, but do not soak it. It will feel stiff but will soften by the time you’re ready to roll. Place on a cutting board or plate, then arranges lettuce, cucumber, pickled vegetables, cilantro, mint, and the sliced shrimp and meat in the center. Fold in the sides and roll tightly to create a compact, even roll. Serve with Peanut Dipping Sauce, and eat right away. These do not store well in the refrigerator, so only assemble them when you’re ready to eat and serve.
  • For Peanut Dipping Sauce, stir the hoisin sauce, peanut butter, hot water, and garlic in a bowl until smooth. The sauce should be thin enough for dipping. Add additional water if needed, as thickness will depend on the brand of peanut butter you use. Sprinkle with chopped peanuts and use to dip spring rolls.

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