Who doesn’t love light and well-balanced Vietnamese cuisine?
Rice noodles, lots of fresh herbs, a combination of sweet, salty and sour taste.
Are you licking yourself yet?
Then try our recipes for Vietnamese rolls in 5 different forms.
Popular fried, summer stuffed with shrimp, but also betel with beef.
Summer rolls with peanut sauce
These Homemade Shrimp Rolls are the perfect light appetizer or lunch, especially when dipped in a luxurious peanut sauce.
For summer rolls:
- 85 g of vermicelli rice noodles
- 12 large shrimp, peeled
- 1 large carrot, cut into julienne strips
- 2 cucumbers, cut into julienne strips
- 230 g of Peking cabbage, thinly sliced
- 1 tablespoon of fish sauce
- fish sauce
- 1 tablespoon of cane sugar
- 1/4 cup rice vinegar
- 12 large sheets of rice paper
- 2 tablespoons of black sesame seeds
- 12 fresh mint leaves
- 12 leaves of fresh basil
For the peanut sauce:
- 1/2 cup smooth peanut butter
- 1 tablespoon of soy sauce
- 2 tablespoons of rice vinegar
- 1 clove of garlic, pressed
- 1 tablespoon of grated ginger
- 4 tablespoons of boiling water
- 1/4 cup crushed and roasted peanuts for serving
- Place the noodles in a heatproof bowl, cover with boiling water, let sit for about 5 minutes or until tender, then drain.
- Using kitchen shears, cut the noodles to desired length.
- Meanwhile, cook the shrimp in salted boiling water until they turn pink and translucent.
- Rinse the shrimp under cold water, then cut them in half lengthwise.
- In a medium bowl, combine the noodles, carrots, cucumber, cabbage, fish sauce, sugar, and vinegar.
- Mix gently.
- Place a sheet of rice paper in a medium bowl of warm water and leave it there until it softens.
- Carefully remove the paper from the water and place it on the kitchen counter covered with a tea towel with the corner facing you.
- Put part of the vegetable filling horizontally in the center of the leaf, place one mint leaf, one basil leaf, 3 shrimp halves and sesame seeds on top of the vegetables.
- Fold the corner point towards you up over the filling.
- Roll up the roll so that the filling is covered and fold the sides.
- Repeat with remaining leaves.
- Prepare the peanut sauce.
- Whisk the peanut butter, soy sauce, vinegar, garlic, ginger and boiling water until smooth.
- Sprinkle with peanuts and sesame seeds and serve with rolls.
Watch the video how to playfully roll the rolls :
Vietnamese fried Nem Ran rolls
Vietnamese fried spring rolls are beautifully crispy on the outside and you will be surprised by the delicious filling inside. This dish is one of the traditional Vietnamese dishes, and we bring you tips on how you can playfully prepare it too.
- 14 g of dried Judas’s ear mushrooms
- 50 g of dried glass noodles
- 27 g of raw peeled shrimp
- 300 g of minced pork
- 100 g bean sprouts
- 30 g carrots, cut into julienne strips
- 2 and 1/2 tablespoons chopped shallots
- 1/2 teaspoon of salt
- 1 and 1/2 teaspoons of black pepper
- 1 teaspoon of fish sauce
- 2 medium to large eggs
- 1 cup of water
- 1/8 teaspoon of rice vinegar
- 16-18 rice paper for spring rolls
- frying oil
- Soak the dried mushrooms in hot water for 5 minutes, then cut them into julienne strips.
- Soak the glass noodles in room temperature water for about 20 minutes.
- Once they are soft, cut them into shorter pieces, about 5 to 7 cm long.
- Cut the shrimp into smaller pieces.
- Put the shrimp pieces and ground pork into the blender.
- Then add mushrooms, bean sprouts, carrots, glass noodles, shallots, salt, pepper and fish sauce and mix everything.
- Then add 2 eggs and mix well.
- In a small bowl, add about 1 cup of water and a few drops of rice vinegar (about 1/8 teaspoon).
- Put the rice paper on a clean plate and moisten it with a little water from the bowl with your fingertips.
- Once the paper is pliable, place about 2 1/2 tablespoons of filling on top.
- Form the filling into a round shape, then fold the left and right sides of the rice paper over the filling.
- Fold the top of the paper and then roll it away from you.
- Continue making rolls until all the filling is used up.
- Heat a pan to medium heat.
- Once the pan is hot, heat a generous amount of oil.
- When the oil is hot, add the spring rolls and fry in a single layer.
- After adding the rolls, you may need to raise the heat slightly to get the oil hot and bubbling.
- Fry for 4-5 minutes until the outside is lightly golden, turning once or twice.
- Transfer to a wire rack or place briefly on a paper towel to absorb excess oil.
- Let the rolls cool for 5-10 minutes.
- Then heat the oil again on medium heat and fry the rolls a second time.
- Use a slightly higher temperature this time than the first time.
- Fry for 2-3 minutes until the outside is deep golden and crispy.
- Before serving, transfer to a wire rack or place briefly on a paper towel to absorb excess oil.
- Enjoy your meal!
Get inspired by our other recipes for spring rolls and create a magical Asian atmosphere at your table! create an Asian atmosphere at your table.
Bo La Lot Betel Rolls with Beef
Ground beef wrapped in betel leaves is a great Vietnamese appetizer that is perfect to share with friends and family.
- 500 g of ground beef
- 2 teaspoons of curry
- 1 teaspoon of granulated sugar
- 1 teaspoon of pepper
- 1 teaspoon of salt
- 1 tablespoon of fish sauce
- 2 chopped garlic cloves
- 1 chopped shallot
- 1 chopped stalk of lemongrass
- 40 betel leaves (e.g. available in Sapa)
- Set your oven to grill and preheat it.
- Add all the roll ingredients to a large bowl.
- Mix with your hands and leave to marinate for 10 minutes.
- Place the betel leaf flat on a plate with the dull side facing up.
- Roll 1-2 tablespoons of meat into a small sausage shape and add to the sheet.
- Place the meat closer to the pointed side of the leaf.
- Roll the rolls as you would roll egg rolls.
- Put the rolls on the skewers.
- Repeat this process until you run out of meat or betel leaves.
- Place the skewers on a baking sheet covered with aluminum foil.
- Bake for 6-8 minutes, turning every 2 minutes to prevent the leaves from burning.
- Remember to place the baking tray in the upper third of the oven.
- Serve immediately after baking.
Discover similar tips
Vietnamese Beef Pho Cuon Rolls
Pho Cuon are Pho noodles filled with beef, lettuce and lots of different kinds of herbs. In combination with a light dressing made of fish sauce, vinegar, sugar, garlic and chili, it is an absolute delicacy that you will not be ashamed to serve as an appetizer or main course.
- 500 grams of beef, cut into thin slices (roasted, flank steak)
- 1 whole iceberg lettuce
- 1 package of cilantro
- 1 or 2 carrots
- ¼ teaspoon salt (or to taste)
- 1/8 teaspoon pepper (or you can add more if you like)
- 1 teaspoon five-spice spice
- 1 and ½ spoons of pressed garlic
- 5 tablespoons of vegetable oil
- 1 packet of rice paper (medium size – 22 cm)
For the topping:
- ¾ cup fish sauce
- ½ cup granulated sugar
- ½ cup rice vinegar
- 2 liters of water
- 1 tablespoon of pressed garlic
- 1 teaspoon chopped chili (or to taste)
- Marinate the beef with salt, pepper, garlic (1 tablespoon), five-spice, and about 2 tablespoons of vegetable oil.
- Leave the marinated meat in the fridge for about 20 minutes.
- Clean the lettuce and cilantro and set aside.
- Heat a pan and pour 2-3 spoons of oil on it.
- Add the rest of the crushed garlic and sauté for about 30 seconds or until golden.
- Add all the marinated beef to the pan and stir for about 1 minute.
- Do not overcook the beef.
- Season again with salt and pepper if needed.
- Set aside.
- Soak the rice paper in warm water for a few seconds (soak one at a time) and place on a plate.
- In a few seconds, the rice paper will be soft.
- Place a small piece of lettuce, some cilantro and 3-4 pieces of beef on the paper, then roll the roll tightly.
- Prepare the topping.
- Cut the carrot into thin slices and add 1 teaspoon of salt.
- Leave it like this for about 20 minutes.
- Then rinse the carrots and put them in a bowl.
- Place the water, fish sauce, granulated sugar in a small saucepan and bring to the boil.
- Then turn off the heat and add the vinegar, pressed garlic and chopped chili.
- Taste the dressing.
- It was supposed to be a little salty, but at the same time sour and sweet.
- Finally, add carrots to the dressing and serve together with the rolls.
Rice rolls with pork filling
Whether you prepare these simple Vietnamese rolls for the family or as a party treat, they will be simply unforgettable! You will be delighted with the filling of fresh herbs, pork belly and pork skin.
For the pork:
- 700 g pork belly
- 1/2 teaspoon pepper
- 2 tablespoons of salt
- 1/2 tablespoon chicken broth
- 2 tablespoons of oyster sauce
- 1/2 tablespoon light soy sauce
- 4 cloves of garlic, finely chopped
For the pork skin:
- 500 g grated pork skin
- 1 tablespoon of salt
- 1 and 1/2 tablespoons of vinegar
For the rolls:
- 150 g of jasmine rice
- 1 and 1/2 tablespoons salt or to taste
- 2 tablespoons oil for frying
- rice paper
- Marinate the pork belly (cut into 1cm pieces) in light soy sauce, oyster sauce, salt, chicken stock, garlic and pepper for at least 20 minutes.
- Wash the shredded pork skin twice in cold water to remove dirt, then soak in a fresh batch of vinegar and salt water for 10 minutes.
- Drain and dry it.
- Fry the rice until golden brown on low heat and then let it cool.
- Using a food processor, grind the toasted rice until it resembles a powder.
- Add oil to a pan over medium-high heat and sear the marinated meat for 5 minutes on each side or until cooked through and golden.
- Remove each piece and cut into 5mm thin strips.
- Mix the grated pork skin with rice powder, chopped meat and salt.
- Optionally, mix in the sauce created from the meat in the pan.
- Have all the ingredients for the rolls ready at hand.
- You will also need a bowl of hot water and two plates larger than rice paper.
- Quickly submerge the paper in hot water so that it is completely covered with water, then place it on a plate.
- When it softens, put the herbs on it towards the bottom half of the paper.
- Spread the pork mixture over the herbs to hold them.
- Do not put too much filling, otherwise the rolls will be more difficult to wrap.
- Pull the bottom of the rice paper up to cover the filling.
- Fold both sides until there is a gap between the folded sides and the filling.
- Roll from the bottom up to the end and press firmly to form a tight roll.
- Serve fresh with Vietnamese sauce!
Are you expecting a visitor and want to prepare some unusual snacks? Or do you just have pork hidden away and don’t know how to prepare it a little differently? Try our pork roll recipes in 5 different variations!
Hoisin sauce for Vietnamese rolls
In this article, I have already introduced the traditional Vietnamese peanut sauce as well as the popular Nuoc Cham topping. Now let’s look at Hoisin sauce, which you can also serve with your rolls.
- ½ cup hoisin sauce
- 4 teaspoons of sugar
- 4 teaspoons of water
- 4 teaspoons lime juice, freshly squeezed
- 1 tablespoon chopped peanuts – – for garnish
- Set the water aside and mix the remaining ingredients in a medium bowl.
- Depending on how thick your hoisin sauce is, you may need to add more or less water.
- Add water a teaspoon at a time until the sauce reaches the desired consistency.
- Season if necessary.
And which Vietnamese rolls are your TOP? Write to us in the comments!