Vietnamese springrolls. Fill a large bowl with warm water. These spring rolls, served with dipping sauce are a favorite at our house. Cook time is approximate, it will depend on how many you make, and whether you need to do them in.

This Vietnamese Springroll recipe is a very detailed step by step recipe, with a lot of pictures so I tried to make my hands look pretty with fuchsia nail polish. One of the most popular dishes at Vietnamese restaurants are shrimp spring rolls with peanut dip. If you're ever eating in a Vietnamese restaurant you'll see many folks ordering this wonderful appetizer. You can have Vietnamese springrolls using 7 ingredients and 9 steps. Here is how you cook it.

Ingredients of Vietnamese springrolls

Prepare 1 package of rice noodles (8.5 oz).
You need 2 of large carrots.
You need 2 of cucumbers.
It's 1 package of spring roll wrappers (you probably won't use all of them at once).
Prepare 15 oz of baby spinach.
You need 1 head of romaine lettuce.
You need 1 bunch of mint.

Vietnamese spring rolls are fresh because they're wrapped with rice paper, filled with fresh herbs. Vietnamese fresh spring rolls (goi cuon in Vietnamese) are an incredibly easy, fresh version of the classic fried spring roll. These rolls (also called summer rolls or salad rolls) are light and healthy, full of fresh herbs and crisp ingredients. These Vietnamese spring rolls are the perfect recipe for beating the heat.

Vietnamese springrolls step by step

Boil a big pot of water. Remove from heat and drop in your noodles. Stir them a bit to separate them. After 3 minutes, strain the noodles and rinse with cold water..
Wash the spinach and spin it dry..
Pick the leaves from the bunch of mint..
Julienne the carrot and cucumber. This is the tough part. A little bit of grunt work if you're not a pro yet..
Gather your ingredients. I like to put them in bowls so it's easier to work, kinda like a springroll factory. Even better if you have some helpers..
Now for the rolling process. You take a springroll wrapper and submerge it in a bowl of water until it gets floppy, then lay it out on a clean surface..
Tear up some mint and lay it on the wrapper. Arrange your other ingredients on top. Just like making a sandwich, you get to decide how much of each ingredient you like. I like to try and block the carrots from the wrapper with spinach or mint because they have harsh edges and may tear through the wrapper. Alternatively, you can use 2 wrappers per springroll if you like..
Once you've got your ingredients stacked up, roll it like a burrito. Pull in the sides, tuck the fillings, and roll it up..
Ready to eat. Serve with some type of Southeast Asian inspired sauce. I like to make a sweet peanuty dipping sauce, but sriracha and some type of chili/vinegar concoction would go great as well..

Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce. Look no further for restaurant-quality Spring Rolls that are unbelievably easy to make, delicious and healthy! I like to serve them with homemade peanut sauce for dipping and they make a great light lunch, dinner or appetizer. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions.