Spring Rolls 2 Ways

Ingredients

• 1 lb Large Shell-On Shrimp (12‑15 count, black tiger, keep shell on for poaching then peel)
• 100 g Salt (for poaching water (half cup))
• 110 g Rice Vermicelli Noodles (Thai style, thin vermicelli)
• 180 g Carrot (julienned thin strips, 2‑3 inches long)
• 20 g Sugar (for quick pickling)
• 20 g Rice Vinegar (for quick pickling)
• 150 g Purple Cabbage (shredded very thin)
• 150 g Red Bell Pepper (julienned thin strips)
• 100 g Cucumber (seeded and julienned)
• 15 g Fresh Basil Leaves (large leaves, torn)
• 15 g Fresh Mint Leaves (whole leaves)
• 20 g Fresh Cilantro (roughly chopped)
• 8 large leaves Green Leaf Lettuce (outer leaf for each roll)
• 10 pieces Rice Paper (9‑inch) (softened briefly before rolling)
• 100 g Hoisin Sauce
• 30 g Peanut Butter (smooth, no‑salt)
• 5 g Garlic (grated (about 1 clove))
• 5 g Ginger (grated)
• 5 g Sesame Oil (to finish the dipping sauce)
• 30 g Water (for dipping sauce)
• 75 g Rice Vermicelli Noodles (for fried rolls) (soaked 20 min before use)
• 15 g Olive Oil (for sautéing mushrooms (1 tbsp))
• 100 g Shiitake Mushrooms (small diced)
• 225 g Shrimp (peeled, deveined) (generic 26‑30 count)
• 225 g Ground Pork
• 30 g Soy Sauce
• 50 g Oyster Sauce
• 1 large Egg (beaten)
• 50 g Scallion Bottoms (thinly sliced)
• 50 g Carrot (for fried filling) (julienned)
• 100 g Water (sweet chili sauce)
• 5 g Garlic (sweet chili sauce) (grated)
• 5 g Ginger (sweet chili sauce) (grated)
• 25 g Fish Sauce
• 50 g Rice Vinegar (sweet chili sauce)
• 65 g Sugar
• 25 g Sambal Chili Sauce
• 15 g Ketchup
• 5 g Cornstarch (for slurry)
• 25 g Water (slurry)
• 2 qt Neutral High Smoke‑Point Oil (e.g., canola or peanut oil for deep‑frying)
• 12 pieces Spring Roll Pastry Sheets (phyllo‑like sheets, frozen until use)
• 2 tbsp Cornstarch Slurry (for sealing) (mixed with water, used to brush edges)

Instructions

1. Poach Shrimp for Fresh Rolls

   Fill two medium saucepans with water, bring to a gentle boil, add 100 g salt, then add the 1 lb shell‑on shrimp. Reduce heat and poach for 4 minutes at about 175 °F, then transfer to a plate to cool and refrigerate.

   Time: PT4M

2. Prepare Rice Vermicelli for Fresh Rolls

   In a second saucepan bring water to a hard simmer, add 50 g salt, then stir in 110 g rice vermicelli. Soak for 4 minutes, drain, rinse quickly with cold water, and cut with scissors into short pieces.

   Time: PT6M

3. Quick‑Pickle Carrots

   Julienne 180 g carrot into 2‑3 inch strips. Toss with 10 g salt, 20 g sugar, and 20 g rice vinegar. Let sit 5‑10 minutes, then drain excess liquid.

   Time: PT8M

4. Shred Remaining Vegetables

   Thinly shred a quarter head of purple cabbage, julienne a red bell pepper, and seed‑then julienne a small cucumber. Set aside in separate bowls.

   Time: PT6M

5. Gather Fresh Herbs

   Roughly tear basil leaves, keep mint whole, and chop cilantro. Keep ready for assembly.

   Time: PT1M

6. Make Hoisin‑Peanut Dipping Sauce

   Whisk together 100 g hoisin sauce, 30 g peanut butter, 5 g grated garlic, 5 g grated ginger, 30 g rice vinegar, 5 g sesame oil, and 30 g water until smooth.

   Time: PT2M

7. Soften Rice Paper

   Dip each 9‑inch rice paper sheet in room‑temperature water for about 5 seconds, then lay flat on a plate.

   Time: PT1M

8. Assemble Fresh Spring Rolls

   Remove shells from poached shrimp, slice each shrimp lengthwise. Place 2 shrimp pieces on the paper, then add cucumber, bell pepper, cabbage, pickled carrots, noodles, cilantro, mint, basil, and finally a lettuce leaf. Roll tightly, then repeat with a second softened rice‑paper sheet for extra sealing.

   Time: PT15M

9. Soak Vermicelli for Fried Rolls

   Place 75 g rice vermicelli in a bowl, cover with warm water and let soak for 20 minutes. Drain well before using.

   Time: PT20M

10. Sauté Mushrooms

    Heat a non‑stick skillet over medium‑high, add a splash of oil, then sauté 100 g diced shiitake mushrooms with a pinch of salt until all moisture evaporates and mushrooms are browned, about 10 minutes.

    Time: PT10M

    Temperature: medium‑high

11. Process Shrimp and Pork

    In a food processor combine 225 g peeled shrimp and 225 g ground pork. Pulse for about 20 seconds until coarsely chopped but not pureed.

    Time: PT1M

12. Mix Filling for Fried Rolls

    In a large bowl combine the processed meat, sautéed mushrooms, 30 g soy sauce, 50 g oyster sauce, 5 g grated garlic, 1 beaten egg, 10 g chopped cilantro, 50 g sliced scallion bottoms, 50 g shredded carrot, and the drained vermicelli (cut into short pieces). Mix with gloved hands until evenly incorporated.

    Time: PT5M

13. Prepare Sweet Chili Dipping Sauce

    Combine 100 g water, 5 g grated garlic, 5 g grated ginger, 25 g fish sauce, 50 g rice vinegar, 65 g sugar, 25 g sambal chili sauce, and 15 g ketchup in a small saucepan. Bring to a hard simmer, reduce by half (≈5 minutes), then stir in a slurry of 5 g cornstarch mixed with 25 g water. Cook until thickened and leaves a trail when stirred.

    Time: PT11M

    Temperature: medium

14. Heat Oil for Deep‑Frying

    Fill a deep‑fry pot with 2 qt neutral oil and heat to 350 °F. Use a thermometer to monitor temperature.

    Time: PT5M

    Temperature: 350°F

15. Assemble Fried Spring Rolls

    Lay a spring‑roll pastry sheet in a diamond shape. Place about 75 g of filling in a corner, fold the bottom over, pinch the sides, fold the opposite side, then roll into an envelope. Brush the seam with cornstarch slurry and roll tightly.

    Time: PT15M

16. Deep‑Fry Spring Rolls

    Gently lower the rolled pastries into the 350 °F oil. Fry for 5‑6 minutes, turning with a spider after the first minute to ensure even browning. Remove when lightly golden and firm.

    Time: PT6M

    Temperature: 350°F

17. Drain and Cool

    Transfer fried rolls to a wire rack to drain excess oil and let cool for 10 minutes before serving.

    Time: PT10M

18. Serve

    Arrange fresh rolls with hoisin‑peanut sauce and fried rolls with sweet chili sauce. Enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

15 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Large Shell-On Shrimp: peeled shrimp
• Instead of Rice Vermicelli Noodles: glass noodles
• Instead of Carrot: daikon radish
• Instead of Sugar: honey
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Purple Cabbage: green cabbage
• Instead of Red Bell Pepper: yellow bell pepper
• Instead of Cucumber: zucchini
• Instead of Fresh Basil Leaves: Thai basil
• Instead of Fresh Cilantro: culantro
• Instead of Green Leaf Lettuce: iceberg lettuce
• Instead of Peanut Butter: almond butter
• Instead of Sesame Oil: vegetable oil
• Instead of Olive Oil: peanut oil, vegetable oil
• Instead of Shiitake Mushrooms: button mushrooms, cremini mushrooms
• Instead of Shrimp (peeled, deveined): ground chicken
• Instead of Ground Pork: ground chicken, ground turkey
• Instead of Soy Sauce: tamari
• Instead of Oyster Sauce: hoisin sauce
• Instead of Egg: flax egg
• Instead of Scallion Bottoms: green onion tops
• Instead of Fish Sauce: soy sauce
• Instead of Sugar: honey
• Instead of Sambal Chili Sauce: sriracha
• Instead of Cornstarch: arrowroot powder
• Instead of Neutral High Smoke‑Point Oil: vegetable oil

Equipment Needed

• Medium Saucepan
• Large Saucepan
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Julienne Peeler
• Scissors
• Paper Towels
• Non‑Stick Skillet
• Food Processor
• Small Saucepan
• Whisk
• Spider Strainer
• Wire Rack
• Deep‑Fry Pot
• Thermometer (optional)
• Tongs
• Measuring Spoons
• Digital Scale
• Plate

Critical Steps — Do Not Skip

• Poach shrimp gently at 175 °F to keep them tender.
• Double‑wrap fresh spring rolls for a tight, leak‑proof roll.
• Seal fried spring roll edges with cornstarch slurry to prevent oil leakage.
• Fry at 350 °F for 5‑6 minutes until lightly golden; avoid over‑cooking.

Chef Tips from the Video

• Use fresh, aromatic herbs – they are the heart of the Vietnamese fresh roll.
• Keep a bowl of clean water nearby when handling rice paper to prevent it from drying out.
• For extra crunch, toast the rice vermicelli briefly in a dry pan before adding to the fried filling.
• A high smoke‑point oil like peanut or canola gives the crispiest fried rolls without burning.

Troubleshooting

Storage

Refrigerator: Fresh rolls: up to 2 days in an airtight container (keep sauce separate). Fried rolls: up to 3 days, reheat in oven.

Freezer: Fried rolls freeze well for up to 1 month; thaw and reheat in oven. Fresh rolls are not recommended for freezing.

Room temperature: Do not leave at room temperature longer than 2 hours for food safety.

Make-Ahead Tips

• Poach shrimp a day ahead and store in the fridge; they stay tender.
• Prepare the pickled carrots and shredded vegetables up to 4 hours ahead; keep covered.
• Both dipping sauces can be made 24 hours in advance and refrigerated.
• Assemble fresh rolls, cover with a damp towel, and store in the fridge for up to 6 hours.
• Fry the rolls, let cool, then freeze for later; reheat in a 350 °F oven for 10 minutes.

Frequently Asked Questions