Name: Traditional spring rolls
Prep time: 1 h 30 min
Yield: 4 people
Cuisine: Vietnam
Ingredients: 4 pink shrimp; 3 carrots; 6 leaves ofChinese cabbage; 12 leaves ofspinach (nice and cool); nuoc-mâm sauce; 50 oz ofrice vermicelli; 4 rice cakes; vinegar; 1 lime; sugar; salt and pepper; sweet and sour sauce (optional)

Traditional spring rolls

appetizers cooking as a family lunar new year no cooking required prepared in advance traditional cuisine turnovers and pastries

Updated on 24 November 2025 by

ratatouille

7 reviews 4.09 : Very good

Cuisine

Vietnam

Diet

Lightweight Vegetarian Fish

Level

Easy

Calories

22 pour 100g

Preparation

1 hour 30

Here is my recipe for traditional spring rolls, just as I made—and enjoyed—them during a get-together with friends.

Spring rolls are an iconic dish of Vietnamese cuisine, known for their freshness and lightness. They are often served as an appetizer, a snack, or even a main course, accompanied by hoisin sauce or nuoc-mâm sauce for a perfect blend of sweet, salty, and tangy flavors.

Despite what their name might suggest, you can make these spring rolls year-round, as they’re based on vegetables that are available almost all the time in our grocery stores.

As you’ll see, this recipe requires quite a bit of prep work for each ingredient in your rolls. It’s therefore particularly well-suited for group cooking, where each participant can take charge of one ingredient.

In a full Asian meal, spring rolls can be served before other typical dishes, such as pho soup—that Vietnamese broth flavored with herbs and spices—or chicken satay skewers to add variety in textures and flavors.

For

people

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For the rollers
4 pink shrimp
3 carrots
6 leaves of Chinese cabbage
12 leaves of spinach nice and cool
nuoc-mâm sauce
1.8 oz of rice vermicelli
4 rice cakes

Another sauce (store-bought or homemade)
sweet and sour sauce optional

Preparing the sauce
- 1
  Thinly slice the carrots and marinate them in a little sugar and vinegar, salt and pepper, and lime juice; set aside.
Preparing the ingredients
- 2
  Remove the stems from the cabbage leaves and set them aside; do the same with the spinach.
- 3
  Slice the cabbage and season it with a little soy sauce.
- 4
  Peel the cooked shrimp and cut them in half lengthwise.
- 5
  Cook the vermicelli and season it with a little nuoc mam. Set it aside.
Roller Assembly
- 6
  To assemble your roll, start by soaking the rice paper in hot water. Then place
  it on a damp cloth.
- 7
  In the top third of the sheet, layer the following in this order: spinach leaves, carrots, vermicelli, cabbage leaves, and finish with spinach.
- 8
  Fold the top third of the sheet over the filling, then fold in the sides.
- 9
  Roll the wrapper once, place the shrimp inside, and continue rolling until the end.
- 10
  Keep your rolls in a cool place.
  Don't stack the rolls on top of each other, or they'll stick together and tear when you serve them!
- 11
  When ready to serve, pour the sauce into a small bowl and enjoy 😋

Comments

kat
May 3, 2025

étant vietnamienne je ne puis approuver cette recette.
Reply
- Ratatouille
  May 3, 2025
  Merci Kat pour votre commentaire, de mon côté j’ai tiré cette recette d’un livre écrit par un vietnamien, mais n’étant pas originaire de ce pays je vous fais confiance sur le sujet !
  Si vous avez des suggestions ou que vous voulez partager votre propre recette, je suis preneur, n’hésitez pas à la publier sur le site 😀
  Reply

About
ratatouille

My name is Pascal

My culinary biography Passionné de cuisine et de bien manger, j'aime autant les plats traditionnels que la gastronomie contemporaine. Que ce soit pour les repas de tous les jours ou les grandes occasions, je préfère largement cuisiner par moi-même et (souvent) apprendre de mes erreurs plutôt que de céder à la tentation du "tout prêt" !