Vietnamese Fresh Spring Rolls + Nuoc Cham


My first try at spring rolls was very successful! I think it’s important to use the freshest ingredients you can find, especially in the case of the shrimp.

Vietnamese Fresh Spring Rolls

Serves 2


4 rice paper

1.5 oz vermicelli, soaked in warm water for 20 minutes and drained

1 small cucumber, cut into matchsticks

1 carrot, cut into matchsticks

1 avocado, thinly sliced

8 shrimp, cooked and cleaned

¼ cup mint leaves

1 large bowl of water

Nuoc cham (see recipe)


Soak 1 rice paper in a bowl of water for 30-40 seconds until it’s softened. Take it out on a clean dish towel. Place a small amount of vermicelli, then a small amount of cucumber, carrot, avocado, two shrimps and mint leaves. Fold bottom 1/3 of paper then sides and roll up. Serve with nuoc cham.

Inspired by Cuisinivity

Nuoc Cham

Makes ½ cup


3 Tbsp. lime juice

2 Tbsp. fish sauce

2 Tbsp. sugar

¼ cup warm water

1 garlic clove, minced

1 red chili, thinly sliced


In a small bowl stir together all ingredients until sugar is dissolved.

Inspired by Epicurious


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