Christopher's Kitchen Summer Rolls
Christopher's Kitchen Summer Rolls is a easy Vietnamese recipe that serves 4. 150 calories per serving. Recipe by KBTX News on YouTube.
Prep: 30 min | Cook: 10 min | Total: 50 min
Cost: $65.77 total, $16.44 per serving
Ingredients
- 8 sheets Rice Paper Sheets (round, 22‑cm diameter)
- 100 g Rice Vermicelli (Glass Noodles) (dry weight)
- 8 pieces Large Shrimp, peeled and deveined (about 12 oz, poached)
- 4 oz Smoked Duck Breast (thinly sliced, optional)
- 2 cups Red Leaf Lettuce (shredded)
- 1 cup Bean Sprouts (rinsed)
- 1 medium Carrot (peeled and grated)
- ¼ cup Fresh Cilantro Leaves (loosely packed)
- ¼ cup Fresh Thai Basil Leaves (loosely packed)
- ¼ cup Fresh Mint Leaves (loosely packed)
- ¼ cup Smooth Peanut Butter (no‑salt, natural)
- 2 tbsp Plum Sauce (sweet Chinese plum sauce)
- 1 tbsp Hoisin Sauce (Chinese barbecue sauce)
- 1 tsp Hot Chili Garlic Paste (e.g., sambal oelek or sriracha)
- 1 tsp Fish Sauce (lightly salty)
- 1 tsp Soy Sauce (low‑sodium preferred)
- 2 tbsp Water (to thin sauce)
- 2 tbsp Roasted Peanuts, crushed (for garnish)
- 4 pieces Lime Wedges (for serving)
Instructions
Soak Rice Paper
Fill a large bowl with cold water. Submerge one rice paper sheet for about 5‑10 seconds until pliable, then lay flat on a clean surface. Repeat for all sheets, keeping them covered with a damp towel to prevent drying out.
Time: PT5M
Cook Glass Noodles
Bring a pot of water to a rolling boil. Add the rice vermicelli and cook according to package directions (usually 3‑4 minutes) until tender. Drain and rinse under cold water to stop cooking. Set aside.
Time: PT5M
Temperature: 100°C
Poach Shrimp
In a skillet, bring 1 cup of water to a gentle simmer. Add the shrimp, cover, and cook 2‑3 minutes until pink and opaque. Remove, let cool, then slice each shrimp in half lengthwise.
Time: PT3M
Temperature: 100°C
Prepare Fillings
While noodles and shrimp are cooking, shred the lettuce, grate the carrot, rinse the bean sprouts, and slice the smoked duck (if using). Gather cilantro, basil, and mint leaves. Arrange all fillings in separate bowls for easy assembly.
Time: PT7M
Make Spicy Peanut Dipping Sauce
In a mixing bowl combine ¼ cup smooth peanut butter, 2 tbsp plum sauce, 1 tbsp hoisin sauce, 1 tsp hot chili garlic paste, 1 tsp fish sauce, 1 tsp soy sauce, and 2 tbsp water. Stir until smooth. Transfer to a serving dish and sprinkle crushed peanuts on top.
Time: PT5M
Assemble a Roll
Place a soaked rice paper on the work surface. Near the bottom edge, lay a few strips of lettuce, a small handful of noodles, 2‑3 shrimp halves, a slice of smoked duck (optional), some bean sprouts, grated carrot, and a few leaves of cilantro, basil, and mint. Fold the bottom edge over the filling, then fold the sides in and continue rolling tightly until the roll is sealed.
Time: PT2M
Repeat Assembly
Repeat the soaking and rolling process for the remaining sheets, arranging the fillings as desired. Place finished rolls seam‑side down on a plate.
Time: PT16M
Serve
Serve the fresh spring rolls with the spicy peanut dipping sauce and lime wedges on the side. Enjoy immediately or refrigerate briefly before serving.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 10 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Gluten‑Free (use tamari for soy sauce), Dairy‑Free, Low‑Calorie
Allergens: Peanuts, Shellfish, Soy, Fish sauce (contains fish)
Ingredient Substitutions
- Instead of Rice Vermicelli (Glass Noodles): Shirataki noodles
- Instead of Large Shrimp, peeled and deveined: Cooked chicken strips, firm tofu
- Instead of Smoked Duck Breast: Cooked chicken, ham
- Instead of Fresh Thai Basil Leaves: Thai basil substitute: regular basil
- Instead of Smooth Peanut Butter: Almond butter
- Instead of Hot Chili Garlic Paste: Red pepper flakes
- Instead of Fish Sauce: Soy sauce
- Instead of Roasted Peanuts, crushed: Cashews
Equipment Needed
- Large Bowl
- Medium Saucepan
- Skillet or Small Pot
- Cutting Board
- Chef’s Knife
- Mixing Bowl
- Wooden Spoon or Spatula
- Plate for Assembling Rolls
- Tongs (optional) (optional)
Critical Steps — Do Not Skip
- Soak rice paper until pliable but not over‑soft
- Cook glass noodles just until tender and rinse cold
- Poach shrimp just until pink to keep them juicy
- Make sauce to the right consistency
- Roll tightly to seal the rice paper
Chef Tips from the Video
- Use fresh herbs for the brightest flavor; discard wilted leaves.
- For extra crunch, add thin cucumber strips or fried shallots.
- If you prefer a vegetarian version, replace shrimp with marinated tofu cubes.
Troubleshooting
Rice paper tears during rolling
Do not over‑soak; work quickly and keep the paper on a slightly damp surface.
Sauce is too thick
Add a little more water (1‑2 tsp) and whisk until smooth.
Rolls feel dry or fall apart
Pat vegetables dry and add a thin drizzle of sauce inside the roll for moisture.
Storage
Refrigerator: Store rolls in an airtight container, separated by parchment paper, for up to 2 days. Keep sauce in a sealed jar.
Freezer: Not recommended; rice paper becomes soggy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours due to raw shrimp.
Make-Ahead Tips
- Prepare and refrigerate the fillings separately; keep them dry.
- Make the peanut sauce up to 24 hours ahead and store in the fridge.
- Soak rice paper only shortly before assembling to prevent drying.
Frequently Asked Questions
What is the cultural significance and history of Fresh Vietnamese Spring Rolls in Vietnamese cuisine?
Fresh Vietnamese spring rolls, known as gỏi cuốn, originated in southern Vietnam as a light, portable snack that showcases the balance of fresh herbs, rice noodles, and protein. Traditionally served with a nuoc cham dipping sauce, they are a staple at family gatherings, street markets, and festive occasions, embodying the Vietnamese emphasis on fresh, healthy ingredients.
What are the traditional regional variations of Fresh Vietnamese Spring Rolls within Vietnam?
In the Mekong Delta, rolls often include shrimp, pork, and fresh herbs, while in central Vietnam they may feature grilled pork and a thicker rice noodle. Northern versions sometimes use lettuce and a simpler dipping sauce. Each region adjusts the protein and herb mix based on local tastes and available produce.
How are Fresh Vietnamese Spring Rolls traditionally served in Vietnam?
They are typically presented on a platter with a small bowl of nuoc cham (fish‑sauce‑based dipping sauce) and garnished with crushed peanuts and fresh lime wedges. Diners pick up the rolls with their hands and dip each piece before eating, often accompanied by a cold beverage.
During which occasions or celebrations are Fresh Vietnamese Spring Rolls commonly enjoyed in Vietnamese culture?
They are popular at Tet (Lunar New Year), family reunions, summer picnics, and street‑food festivals because they are easy to eat, refreshing, and can be made ahead of time. Their lightness makes them ideal for hot weather celebrations.
What authentic traditional ingredients are essential for Fresh Vietnamese Spring Rolls versus acceptable substitutes?
Authentic ingredients include rice paper, rice vermicelli, fresh herbs (cilantro, mint, basil), lettuce, bean sprouts, shrimp or pork, and a fish‑sauce‑based dipping sauce. Substitutes can include tofu for shrimp, gluten‑free soy sauce, or shirataki noodles for vermicelli, but the flavor profile changes slightly.
What other Vietnamese dishes pair well with Fresh Vietnamese Spring Rolls?
They pair beautifully with pho broth, bánh mì sandwiches, Vietnamese grilled pork (thịt nướng), and a crisp Vietnamese cucumber salad. A light jasmine rice or a chilled rice noodle salad also complements the fresh flavors of the rolls.
What makes Fresh Vietnamese Spring Rolls special or unique in Vietnamese cuisine?
Their uniqueness lies in the combination of raw, fresh ingredients wrapped in delicate rice paper, offering a contrast of textures—crunchy herbs, soft noodles, and tender protein—without any frying. This highlights Vietnam’s culinary philosophy of balance, freshness, and minimal cooking.
What are the most common mistakes to avoid when making Fresh Vietnamese Spring Rolls at home?
Common errors include over‑soaking the rice paper (causing tears), overcooking the shrimp (making them rubbery), using wet fillings that sog the roll, and rolling too loosely so the roll falls apart. Keep fillings dry, roll tightly, and work quickly with the rice paper.
Why does this Fresh Vietnamese Spring Rolls recipe use a spicy peanut dipping sauce instead of the classic nuoc cham?
The spicy peanut sauce adds a creamy, nutty richness that many Western diners find appealing and provides a contrasting heat to the cool, fresh rolls. It’s a modern twist that still respects the balance of sweet, salty, and spicy flavors typical of Vietnamese sauces.
Can I make Fresh Vietnamese Spring Rolls ahead of time and how should I store them?
Yes, you can assemble the rolls up to 2 hours ahead; keep them covered with a damp paper towel and stored in an airtight container in the refrigerator. Store the peanut sauce separately in a sealed jar. For longer storage, keep the rolls unfilled and assemble just before serving.
What does the YouTube channel KBTX News specialize in?
The YouTube channel KBTX News focuses on local news, community events, and lifestyle segments in the Greater Houston area, including occasional cooking demonstrations from local chefs like Christopher Lamp showcasing award‑winning recipes.
How does the YouTube channel KBTX News' approach to Vietnamese cooking differ from other cooking channels?
KBTX News emphasizes practical, locally‑sourced ingredients and short, concise tutorials tailored for busy home cooks, whereas many dedicated cooking channels may delve deeper into technique. Their videos often tie recipes to seasonal themes and regional culinary awards.
Last updated: September 6, 2026
