Spring rolls are an iconic part of the Vietnamese diet.

The Vietnamese love to eat spring rolls, which has a lot to do with the climate of Vietnam.

Vietnam has a tropical monsoon climate and is very hot all year round, which means that Vietnamese people like to eat sweet and sour food, and spring rolls cater to this taste.

The Vietnamese spring rolls are also served in a very sophisticated way. They are done in a set of three: a small dish, a small basket, and a small plate.

The small dish contains the dipping sauce, usually, lemon juice and fish sauce, interspersed with shredded red and white radish cut into thin, hair-like pieces.

The small basket contains the cooked spring rolls.

The small blue plate contains lettuce leaves and mint leaves, wrapped in the lettuce leaves and topped with a mint leaf or two, rolled up, and dipped in the dressing on the plate.

Next, we will introduce several ways to make Vietnamese spring rolls.

Version 1

Main ingredients

Vietnamese rice spring roll skin 4 slices

 Fresh shrimp 8 pieces 

Lettuce 50g 

Cucumber 50g 

Carrot 50g

Thai Basil 30g

 Mint leaves 30g

Accessories

Sugar 20g

 Fish sauce 20g

 Vinegar 15g

 Salad oil 5g

 2 small chilies

 1 small onion

Step 1

Make the filling: wash the prawns, put them in the steamer, select the normal steam mode, 100 degrees, and steam for 3 minutes.

Step 2

Cut the carrot and cucumber into julienne strips

Step 3

Add the salad oil, fish sauce, soy sauce, and sugar to the pan and stir fry.

Step 4

Soak the Vietnamese spring rolls in warm water at about 40°C for about 30 seconds until they are ready to be folded but not yet fully rolled.

Step 5

Spread out the wet spring roll skin and place the lettuce on top, then add the shrimp, sautéed carrot, and cucumber and roll up.

Step 6

Make the dipping sauce: soy fish sauce, salad oil, vinegar, sugar, chopped red onion, and crushed red pepper, mix well and dip the spring rolls in the sauce.

Version 2

Ingredients：

Vietnamese rice crust

flowering leaf lettuce

Shredded carrots

Persimmon peppers

Mint leaves 

Seasoning

Fish sauce 10g,

Chilli sauce 10g

Vinegar 5g

Sugar 5g

Method

1: Soften the Vietnamese rice skin in 70-degree water.

2: Lay the rice skins on a clean chopping board.

3: Place the lettuce, mint leaves, pepper strips, and shredded carrot in order and roll up carefully.

4: Serve on a plate.

Version 3

Materials used

Vietnamese rice paper 6 sheets

Rice flour 300g

9 shrimps

Lettuce 6 leaves

Accessories

Mint leaves 12 leaves

Rice vinegar 15ml

Fish sauce 20ml

Sugar 20g

Water 80ml

Garlic 5g

Carrot 10g

Morning glory pepper to taste

Directions

1. Boil the prawns in salted water

2. Cut the shrimp with a knife and set aside

3. Wash the lettuce, cut it into long strips and set aside

4. Add water to a pot and boil, add rice noodles and set aside.

5. All ingredients are ready

6. Blanch the rice paper in hot water and lay it flat on a large plate.

7. Roll in the rice noodles, lettuce, mint leaves, and three shrimp before rolling the last layer, red downwards.

8. One spring roll is ready. Make the rest in the same way.

9. Mix the rice vinegar, fish sauce, sugar, and water, and add carrots, garlic, and chilies according to your taste.