Food & Drink

November 19, 2013

Weekend Kitchen: Vietnamese Spring Rolls Recipe

This past weekend I had lunch at Basilic Vietnamese Grill in Lauderdale by the Sea. Vietnamese Spring Rolls are one of my favorite food items so it was a must order for me. I’m such a creature of eating habit, once something really resonates with me I indulge incessantly. Now I’m on a Spring Roll kick, Spring Rolls are low in calories, low in fat and high in flavor and satisfaction. Guilt free eating, even with the rice noodles as there is a comparative difference between the carbohydrates in rice noodles versus regular pasta; this of course if your adhering to a low carb diet or just watching your carbohydrate intake.  These Spring Rolls are not fried but completely fresh and full of wonderful raw vegetables. Once you get the hang of making these Spring Rolls you’ ll find what combinations of meats, seafood and vegetables you like. If you’re adding meat or seafood be sure to prepare before you begin the rolling process. This recipe makes 12 spring rolls. As with any spring rolls most people are used to having an accompanying dipping sauce such as hoisin peanut, I personally like sambal, a spicy chile paste. I use the recipe for traditional spicy sambal found on Ming Tsai’s website.


1 pound cooked shrimp
1 ( 8-10 oz) package of dried rice vermicelli noodles cooked per instructions on the package
1 bunch Red or Green (or both) lettuce leaves
Fresh mint leaves, chopped
Fresh basil leaves, chopped
Fresh cilantro leaves, chopped
Coarsely shredded carrots
Spring Roll Wrappers (rice paper rounds), 8 1/2-inches in diameter

  • Vietnamese Spring Rolls Vietnamese Spring Rolls
  • Vietnamese Spring Rolls Vietnamese Spring Rolls
  • Vietnamese Spring Rolls Vietnamese Spring Rolls


  1. Pour warm water to a large bowl, large enough to fit 8″ round rice paper. Dip each rice paper wrapper in warm water for a few seconds to make it pliable, do not dip rice papers ahead of time, moisten as you go. Place rice paper on a flat surface.
  2. Place lettuce first on the soft spring roll wrapper, then add other vegetables, noodles and shrimp. Do not over stuff as it will tear the rice paper.
  3. Roll spring roll tight and tuck in the ends to close the wrap.
  4. Slice in half and serve immediately.



SommCon® is seeking speakers for November 2017 conference

SommCon® , Southern California’s leading conference and educational summit for wine, beer and spirit industry professionals and serious enthusiasts is currently seeking qualified speakers for the 2017 educational progra...
by SFLFoodandWine Editor

Oakland Park Music & Food Trucks on Main Street

SOUTH FLORIDA LIVE MUSIC: Tom Jackson Band at Oakland Park Music on Main Street March 24th

Oakland Park Music & Food Trucks on Main Street concert series are held at Oakland Park City Hall. This month, the free community event will host Tom Jackson Band on Friday, March 24th. Jackson and his band will bring their...
by SFLFoodandWine Editor


db Bistro Moderne Miami Hosts Champagne Pommery Dinner

db Bistro Moderne Miami’s newly appointed Sommelier, Haunah Klein, celebrates the launch of the restaurant’s 2017 wine dinner series with a Champagne Pommery event on Wednesday, March 15th at 7PM. The dinn...
by SFLFoodandWine Editor


Point Royal Raw Bar Selections

Geoffrey Zakarian’s Point Royal at The Diplomat Beach Resort

Point Royal is a Coastal American restaurant and bar by celebrity chef Geoffrey Zakarian. Known for putting together modern relevant restaurants, Zakarian created Point Royal exclusively for The Diplomat Beach Resort. With a mo...
by SFLFoodandWine Editor



Be the first to comment!

Leave a Reply

Your email address will not be published. Required fields are marked *




You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>