Vietnamese Spring Roll

This is one of my favorite recipes a very good friend of mine use to make for use in collage. I often use it as a  lite snacks when I want something quick, yet filling and is a good source of protein for me. I serve this with a nice peanut sauce on the side. This can also be a main dish or appetizer.

Vietnamese Spring Roll

  • 2 ounces rice vermicelli
  • 8 rice wrappers (8.5 inch diameter)
  • 8-12 large cooked shrimp – peeled, and deveined
  • 1 1/3 tablespoons chopped fresh Thai basil (optional)
  • 3 tablespoons chopped fresh cilantro
  • 2 green onion sliced
  • 1/2 cup slice carrots
  • 1/2 bag of fresh Spinach Leaves


  1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  2. Prep all veggie. I found it easier to make the spring rolls in a assembly line.



  1. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.

  1. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, cilantro and spinach leaves, leaving about 2 inches uncovered on each side.

3. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. Serve rolled spring rolls with peanut sauce mixtures.



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