Turn the famous Vietnamese appetizer into a full ‘make-your-own’ spring roll dinner event! Add shrimp, bean sprouts, cucumber, carrot, lettuce, mint, mango and rice vermicelli to the table and let your guests roll their own spring rolls.

Are you one of those people who can never get enough of those spring rolls at the restaurant? Well, I am! And since I never want it to end, I make a fun ‘do-it-yourself’ Spring Rolls Dinner with them. You just need to prepare all the ingredients, add a bowl of water next to the table, a wet towel to roll them and voilà!

Spring rolls dinner table setup

A Full Meal

Called summer rolls in Vietnam… well, spring or summer, it’s all good to me. We were on a “Junk” boat in Halong bay when they taught us how to roll them. It’s really easy, the only problem with those rolls is the preparation… cutting everything into thin little sticks takes some time. Although once done, it’s so rewarding to prepare and roll your own spring roll with the flavours you like and dip you prefer. This way you can eat as many as you want, it’s no longer just an appetizer, but rather a convivial meal in itself. Plus, ultra healthy!

How to Eat the Spring Rolls

Spring roll dinner

In Vietnam, they told us to never dip our rolls right in the sauces, you should always use a spoon in order to keep the sauces clean. However, I, personally, love to go right in with my whole spring roll! I guess it depends on if you are with guests and how close you are to them. If you receive many guests, better give them each a tiny spoon. Or if you prefer, make more sauce and simply give a tiny bowl to everyone.

Two Dip Choice

The first dip is the traditional, fish sauce dip you’ll see in any Vietnamese restaurant. I highly recommend using a fish sauce made in Vietnam, they make it with dried fish only and does taste different than the Thai one. The Thai version is different… they use squid… strangely which results in a whole other flavour.

The second dip is a yummy Hoisin-peanut sauce, popular in the Western world. Also, very easy to make.

The Technique

rice paper bowl

If you intend to make a dinner out of these Spring Rolls, you’ll need a water pot like these, one in the photo above, to put on the table. The water can be lukewarm, and simply roll, whether a round or square shaped rice paper in it for 5 seconds. Make it all wet. Then lay it flat on your plate and start filling it with whatever you want from the table (don’t overfill). To finish the roll, fold the sides over the ingredients, then close it up by rolling it up tightly but gently.

Variations

This meal is fantastic! You could add a zillion of things to the table like chicken, lobster, eggs, etc. Whatever leftovers are welcome here.

Other Vietnamese Dishes from the Blog:

Spring Rolls Dinner

5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 328
Turn the famous Vietnamese appetizer into a full 'make-your-own' spring roll dinner event! Add shrimp, bean sprouts, cucumber, carrot, lettuce, mint, mango and rice vermicelli to the table and let your guests roll their own spring rolls.

Ingredients

  • rice paper
  • 150 g rice vermicelli
  • 1/2 tsp sesame oil

The fillings

  • 2 carrots (julienne)
  • 1 cucumber (julienne)
  • 200 g shrimps
  • 1 mango (julienne)
  • 100 g bean sprouts
  • lettuce
  • mint leaves
  • cilantro leaves
  • 1 tbsp fish sauce

The Hoisin-Peanut Sauce

  • 50 g Hoisin Sauce
  • 30 g crushed peanuts (or 1 tbsp of peanut butter)
  • 1 tbsp rice vinager
  • 1 tbsp water

The Fish Sauce Dip

  • 20 g white sugar
  • 25 ml rice vinegar
  • 15 ml fish sauce
  • 1/3 tsp chilli in oil (optional)

Instructions 

  • Defrost the shrimp by running cold water on them.
  • When ready, add 1 tbsp of fish sauce to the shrimp, drain again.
  • In a small pan, sauté at high heat the shrimps for 2 minutes.
  • Cook the rice vermicelli in hot water following the pack instruction.
  • Drain and rinse them in cold water.
  • Add 1 tbsp of sesame oil and mix them up.
  • Cut all the vegetables and make the dips, and add everything on the table.
Author: thefoodolic
Calories: 328kcal
Course: Aperitivo, Plato principal
Cuisine: Vietnamese
Keyword: make-your-own, shrimps, Spring rolls, summer rolls, vermicelli

Nutrition

Calories: 328kcal | Carbohydrates: 57g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 989mg | Potassium: 533mg | Fiber: 4g | Sugar: 20g | Vitamin A: 5738IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 2mg
Nutrition Facts
Spring Rolls Dinner
Amount per Serving
Calories
328
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Cholesterol
 
61
mg
20
%
Sodium
 
989
mg
43
%
Potassium
 
533
mg
15
%
Carbohydrates
 
57
g
19
%
Fiber
 
4
g
17
%
Sugar
 
20
g
22
%
Protein
 
14
g
28
%
Vitamin A
 
5738
IU
115
%
Vitamin C
 
27
mg
33
%
Calcium
 
77
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

2 Comments

  1. Pingback: Banh Mi Rolls – The FoodOlic recipes

  2. I am seriously addicted to these delicious rolls. I love the fresh ingredients, the huge crunch and my favourite is the Vietnamese sauce! Thanks for this, now I can make them at home and dunk them in the sauce to my hearts content 😉

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