Spring Rolls with Nuoc Cham Dipping Sauce
Delight in the fresh, vibrant flavors of these homemade Spring Rolls with Nuoc Cham Dipping Sauce, a perfect fusion of textures and taste. These Vietnamese-inspired rolls are filled with a colorful medley of crisp vegetables, fragrant fresh herbs like mint, cilantro, and Thai basil, tender rice vermicelli noodles, and your choice of succulent shrimp or golden tofu for a vegetarian twist. Wrapped in delicate rice paper and served with a tangy-sweet nuoc cham dipping sauce made with fish sauce, lime juice, and a hint of chili, these rolls are light, healthy, and irresistibly delicious. Perfect as an appetizer, snack, or light meal, this recipe is quick to prepare and ideal for entertaining or a refreshing treat anytime. Garnish with crushed peanuts for an extra crunch and serve fresh for the ultimate culinary experience!
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Ingredients
- 12 pieces Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 250 grams Shrimp (or tofu, sliced into strips for vegetarian option)
- 2 large Carrots, julienned
- 1 large Cucumber, julienned
- 1 large Red bell pepper, julienned
- 30 leaves Fresh mint leaves
- 30 sprigs Fresh cilantro
- 30 leaves Fresh Thai basil
- 12 pieces Lettuce leaves
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1.5 tablespoons Brown sugar
- 3 tablespoons Water
- 2 cloves Garlic, minced
- 1 small Red chili, finely chopped
- 2 tablespoons Peanuts, chopped (optional, for garnish)
Directions
Step 1
Prepare the rice vermicelli noodles according to the package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until softened, then draining and rinsing them under cold water. Set aside.
Step 2
If using shrimp, bring a pot of water to boil and cook the shrimp for 2-3 minutes until pink and opaque. Drain, cool, and slice each shrimp in half lengthwise. For tofu, sauté the strips in a pan with a small amount of oil until golden and set aside.
Step 3
Arrange all your filling ingredients (vermicelli, shrimp or tofu, vegetables, herbs, and lettuce) in separate bowls or on a platter for easy assembly.
Step 4
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until pliable but not overly soft. Lay the wrapper flat on a clean, damp kitchen towel or cutting board.
Step 5
On the bottom third of the wrapper, place a lettuce leaf. Add a small bundle of vermicelli noodles, a few pieces of carrot, cucumber, and red bell pepper, 2-3 shrimp halves or tofu strips, and a few mint, cilantro, and basil leaves.
Step 6
Fold the bottom edge of the wrapper over the filling, then fold in the sides. Roll tightly into a neat cylinder, keeping the filling secure. Repeat with the remaining wrappers and filling ingredients.
Step 7
To make the nuoc cham dipping sauce, whisk together the fish sauce, lime juice, brown sugar, water, minced garlic, and chopped chili in a small bowl. Adjust flavors to taste by adding more lime juice for tanginess or sugar if you prefer a sweeter sauce.
Step 8
Serve the spring rolls fresh with the nuoc cham dipping sauce on the side. Garnish the sauce with chopped peanuts if desired.
Nutrition Facts
| Serving size | (1130.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1355.6 |
| Total Fat 10.6g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 488.2mg | 0% |
| Sodium 4483.3mg | 0% |
| Total Carbohydrate 233.1g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 34.4g | |
| Protein 84.5g | 0% |
| Vitamin D 447.1IU | 0% |
| Calcium 309.1mg | 0% |
| Iron 7.1mg | 0% |
| Potassium 2340.5mg | 0% |
Source of Calories