My Healthy Vietnamese Spring Rolls

We enjoy making our own homemade food.  I don’t need to preach to you that it is much healthier for the body and economical for the budget.    What we like about making our own food is knowing what goes into our food.  We include M in the process of choosing ingredients and involving her in the making of the dish (whenever possible).

All ingredients used for the spring rolls can be found in an Asian grocery store.   Remember that when I create a dish, I usually do not use any recipe.  I go with the flow and I create.   :-)

I’m quite sure there are tons of Vietnamese spring rolls recipes plastered all over the internet.  That’s ok!  Here’s how we make ours.

  • First very important item you will need is the Rice Paper.  You can get these at an Asian grocery store.  Here is a sample of what the package looks like.  Check out the SIMPLE ingredients!  :-) Also included on the package are serving instructions.  I guess that brings this post to an end!  Hee hee!  Just kidding.










  • Second, some rice vermicelli or somen noodles or even Tapioca noodles.  You can use any one of these to make kick arse rolls in my humble opinion.  What goes in the spring rolls  depends on what I have in my pantry.  Oh, by the way, you have to boil the noodles and strain them.  Follow instructions on the package. 


  • Third,  your choice of meat or seafood.  We normally use slightly boiled halved shrimps.  Boil first, then cut them in half.   You could even add thinly sliced boiled pork, chicken, Chinese sausage, or other seafood.  Again, everything should be thinly sliced.  For all veggie rolls, seasoned tofu could be substituted.
  • Fourth, we need veggies.  We need thinly sliced cucumbers, cilantro, green onions. Each about 3 inches long.   If you like bean sprouts or carrots you could add those in the rolls also.

  • Now you are ready roll!  Roll,  Baby,  Roll!

Dip the rice paper into warm water for a few seconds.

Place it on a plate.

Now place  noodles, cilantro, cucumber, green onions and the meat/seafood/tofu or combo.

Remember not to put too much.

Now roll it!

Be sure to tuck the sides in after about two folds, like half way.

Make sure all veggies and noodles are dry by the time you place them to make the roll.  Otherwise, the  spring rolls will get too soggy!

Eat the spring rolls right away.  If you have extras, cover them with a wet paper towel.    When you are ready to eat them, take them out of the fridge and let it sit in room temperature for about 20-15 minutes before you eat.  Make sure they are completely covered with wet paper towels.

I would not keep them longer than 24 hours.  They will get real tough and wont’ be so good to eat!

Dipping Sauce

You will need Hoisin Sauce, crushed peanuts, garlic & chili sauce

4 table spoons of Hoisin Sauce

2 tablespoons of water or enough to get the consistency that you like

1 teaspoon of chili sauce (or as hot as you like)

2-3 tablespoons of crushed peanuts or as much as you like

You can vary this recipe anyway you like really.    NO one perfect way to make  the sauce.  I’m giving you a recipe because I have to write something here.  But I usually do it all with no recipe.  I usually go by taste and enough for a few people.


Come back and tell me what you think.




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