View my step-by-step videoVietRollsH


Not just healthy and gluten free , this delicious roll is also packed with flavor. I was introduced to this treat bu a coworker whose parents used to run a restaurant. I introduced it to my kids and just loved it. The measurements below are not exact, simply because the size of the rice paper wrap you will use will vary.

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Vietnamese Spring Rolls


  • Dipping sauce
  • 2 tsp Hoisin sauce
  • 2 tsp Chilli Garlic sauce
  • 1 pound Tiger Shrimp
  • 1 cup rice vermicelli
  • Arugula
  • Mint
  • Coriander
  • Cucumber cut in logs
  • Red pepper but in large square confetti pieces
  • Julienne of carrots
  • 1 cup crab meat
  • Rice paper wraps - medium size


  1. Mix the 2 sauces together to prepare the dipping sauce and leave aside.
  2. In a pan, add two tbsps of water and steam the shrimp
  3. Remove and cool
  4. Save the stock, in the same pan add more water and bring to a boil
  5. Cook the rice vermicelli, remove, drain and cool
  6. Take the shrimp and slice horizontally on the chopping board.
  7. Soak the rice paper wrap and spread on a wooden board
  8. Start with the shrimp, arugula, mint leaf, stick of cucumber, coriander, dab of dipping sauce, carrots, red pepper a little crab and finally some of the rice vermicelli. Roll and repeat.
  9. Wipe down your board at intervals to make the rolling easy.
  10. Serve with dipping sauce.