What's the difference between spring rolls and rice paper rolls?

Fresh Vietnamese spring rolls are wrapped in softened rice paper and served cold. Fried spring rolls are wrapped in wheat-based or rice paper wrappers and fried until crispy.

Can rice paper rolls be made ahead?

Yes. They're best eaten within a day. Cover them with a damp towel and store in an airtight container or wrap each individually in plastic wrap.

Why are my rice paper rolls tearing?

The wrappers were soaked too long or overfilled. Dip them briefly in warm water and allow them to soften on the work surface before rolling.

How do you keep rice paper rolls from sticking together?

Place a small amount of space between each roll.

What is a traditional Vietnamese spring roll recipe made of?

Most contain soaked rice noodles, a slice of cooked pork belly, a halved large shrimp and fresh herbs such as mint, cilantro and basil. They are usually served with a peanut butter hoisin sauce for dipping.

Mango and Shrimp Rice Paper Rolls Recipe (Fresh Vietnamese Spring Rolls)

Name: Mango and Shrimp Rice Paper Rolls (Fresh Vietnamese Spring Rolls)
Prep time: 30 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 10 ounces peeled cooked shrimp or use frozen cooked baby shrimp, thawed, dried and drained; 2 1/2 c thinly sliced iceberg lettuce; 1 cup coconut shredded, toasted or not; 1/2 unpeeled English cucumber cut into 1/4" cubes (about 1 cup); 1 T fresh squeezed lime juice; 4 t fish sauce; 1/2 t sugar; 3 t minced and seeded red or green serrano chilies; 2 T finely chopped green onions; 2 t chopped fresh mint leaves; 16 8-9" rice paper rounds; 1 mango (peeled and diced); 2 T Cilantro and Basil (optional); 1/4 c peanut butter (crunchy or smooth); 1/4 c hoisin sauce; 1 T brown sugar; 1/2 t garlic powder; 1/2 to 1 T Sriracha (This depends on how spicy you want it); 1/2 c boiling water or warm coconut milk

Description

This easy version of Vietnamese summer rolls is made with the addition of mango and coconut. So fresh and so good; they disappear fast. Leftovers can be wrapped individually and then eaten as a snack or lunch!

Ingredients

Scale

10 ounces peeled cooked shrimp or use frozen cooked baby shrimp, thawed, dried and drained

2 1/2 c thinly sliced iceberg lettuce

1 cup coconut shredded, toasted or not

1/2 unpeeled English cucumber cut into 1/4" cubes (about 1 cup)

1 T fresh squeezed lime juice

4 t fish sauce

1/2 t sugar

3 t minced and seeded red or green serrano chilies

2 T finely chopped green onions

2 t chopped fresh mint leaves

16 8-9" rice paper rounds

1 mango (peeled and diced)

2 T Cilantro and Basil (optional)

Peanut Sauce

1/4 c peanut butter (crunchy or smooth)

1/4 c hoisin sauce

1 T brown sugar

1/2 t garlic powder

1/2 to 1 T Sriracha (This depends on how spicy you want it)

1/2 c boiling water or warm coconut milk

Cook Mode Prevent your screen from going dark

Instructions

Combine shrimp, lettuce, coconut, cucumber, mango, lime juice, fish sauce, sugar, chilies, green onion, mint and other herbs in a large bowl.

Moisten kitchen towel by running it under water, then wring it out. Lay flat on kitchen counter. Fill a large skillet, quiche dish or pie pan with warm water. Submerge one rice paper at a time in water for about 20 seconds. Place on damp towel. Fold up the bottom quarter of the rice paper then top with 1/4 cup of filling by making a long strip across the center of the wrapper horizontally. Roll up tightly like an eggroll by folding in the sides to enclose the filling and then rolling up tightly from the bottom. Repeat with remaining wrappers.

Place on a baking sheet lined with parchment paper, cover with a damp paper towel and refrigerate. Let rolls stand at room temperature for 15 minutes before serving with peanut sauce or nuoc cham.

To make peanut sauce combine all sauce ingredients together in a small bowl or a two cup measuring cup. You may need to add more hot water or coconut milk to get this a thinner consistency for dipping.

Notes

Feel free to use your favorite fresh herbs.

I use sweetened flake coconut from Baker's, but you can grate your own or use unsweetened, if you prefer.

Though this photo shows them stacked, DO NOT stack or they will stick together!