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Fresh Spring Rolls (Vietnamese)

Course: Appetizer
Cuisine: vietnamese
Keyword: fresh, rolls, summer, veggie
Author: RGK/FootprintTheWorld


  • Rice Vermicelli Noodles
  • Rice Paper Wrappers
  • Chopped soft lettuce
  • Pressed quick Firm Tofu open the packet and pass with a plate weight to remove excess water
  • Fresh Herbs: Mint/ Basil/cilantro leaves
  • Julienned Cucumber/ carrots/avacado
  • Optional - bean sprouts/cooked(halved) shrimp

Peanut Sauce

  • ¼ cup crunchy peanut butter
  • 1 tbsp sugar
  • 3 tbsp hot water
  • 2 tbsp sambal paste
  • 1 tbsp Soy Sauce
  • Lemon Juice as per taste


Method (Peanut Sauce)

  • Mix Sugar and hot water, add peanut butter and remaining ingredients.
  • Mix till smooth
  • Can top with a few crushed peanuts for garnish

Method (Rolls)

  • Soak rice vermicelli in hot water and drain after like 10 minutes (I do not boil my vermicelli)
  • Tofu is per your taste(if you like fried/quick sauté or raw).
    To sauté- Lay the tofu in a pan in single layer with a little sesame oil. cook for 2-3 minutes until golden brown on each side. Slice tofu lengthwise so they lay flat on the rice paper.
  • In a large bowl of warm water, gently dip one edge at a time of the rice paper wrapper quickly to soften. Do not oversoak.
  • Put the wrappers on a plate and start assembling (make sure to leave some space on top and bottom and 2” space on the sides for easy roll.
  • Lay tofu across the top of the wrapper and add basil leaves on top
  • Towards the bottom of the wrapper add, lettuce, and other fresh herbs and any optional items layer with vermicelli
  • Fold the bottom side of the wrapper tightly and fold right and left side for a tight fit and continue rolling and over the bottom side. Do a quick roll to make sure the rick paper sticks.
  • Cover with damp towel to keep fresh till all done.
  • Cut in half with a sharp knife and serve with a side of Sriracha/ chili paste and peanut sauce..