Best 6 Cold Thai Spring Rolls With Vietnamese Dipping Sauce Recipes

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In the realm of tantalizing appetizers and refreshing summer treats, behold the delectable "Cold Thai Spring Rolls with Vietnamese Dipping Sauce", a culinary masterpiece that harmoniously blends the vibrant flavors of Thailand and Vietnam. These translucent rice paper rolls, meticulously filled with an array of colorful, crisp vegetables, aromatic herbs, and succulent shrimp or tofu, promise a textural experience like no other. Accompanied by a tantalizing Vietnamese dipping sauce, a symphony of sweet, sour, and savory notes, this dish transports you on a culinary journey to the bustling streets of Bangkok and the serene countryside of Hanoi. Get ready to embark on a culinary adventure, as we unveil the secrets behind crafting these exquisite Cold Thai Spring Rolls with Vietnamese Dipping Sauce, ensuring you recreate this delightful dish in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

FRESH VIETNAMESE SPRING ROLLS



Fresh Vietnamese Spring Rolls image

These fresh Vietnamese spring rolls are made with shrimp, vegetables, herbs, and rice noodles wrapped in rice paper. Below, I have listed dipping sauce options. Traditionally, the spring rolls are served with nước chấm, a fish sauce-based dipping sauce. I've found that they taste good with peanut sauce too. The spring rolls are best consumed the day they are made.

Provided by Lisa Lin

Categories     Appetizers

Time 50m

Number Of Ingredients 21

18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen)
3 ounces thin rice vermicelli (maifun)
1 large carrot (peeled and cut into thin matchsticks)
1 to 1 1/2 Persian cucumber (cut into matchsticks (see note 1))
a large red bell pepper (cut into matchsticks)
1/2 cup loosely packed mint leaves
12 pieces of butter lettuce (bottom tough stems removed (see note 2))
12 large 22cm circular rice paper sheets
warm water for rolling spring rolls
1/2 cup creamy peanut butter
1/2 cup filtered water
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 to 2 tablespoons maple syrup (can sub with brown sugar (see note 4))
1 teaspoon toasted sesame oil
1/3 cup warm water
3 tablespoons sugar
2 tablespoons fish sauce (can add more to taste)
1 tablespoon lime juice
1 Thai chilli (sliced)
a clove of garlic (minced)

Steps:

  • Pick your dipping sauce of choice above and mix all the sauce ingredients together. Make sure to use warm water for the nuoc cham so that the sugar dissolves more easily.
  • Taste the sauce and adjust the seasonings as necessary.
  • I like to prepare the sauce before making the spring rolls so that the flavors have a longer time to develop.
  • Fill a medium saucepan or small pot with water and bring it to boil on high heat (see note 6).
  • Once the water boils, add the shrimp and cook for 2 minutes. Remove the shrimp from the water and let them cool for 5 minutes. Peel the shells from the shrimp.
  • Lay a shrimp on its side on a chopping board. Gently press the shrimp down with one hand and use the other to slice the shrimp in half, horizontally (knife parallel to the chopping board). Repeat with the remaining shrimp.
  • Fill a large saucepan or small pot with water and bring it to boil on high heat.
  • Turn off the heat. Let the noodles sit in the hot water for about 5 to 8 minutes. Double check the package directions to see how long they should sit in hot water as the cooking time varies across different brands.
  • Once the noodles have softened, drain and rinse the noodles under cold water. I like cutting the noodles with kitchen scissors several times so they are shorter and easier to grab.
  • Fill a large bowl with lukewarm water to wet the rice paper sheets.
  • Transfer all the vegetables, shrimp, herbs, and noodles into bowls and arrange them on your work top.
  • Get a chopping board ready. Dip your hand in the water and brush water over the surface of the chopping board so that it is damp. I usually wet the surface again after every 2 spring rolls. Alternatively, lay a damp paper towel over your work surface.
  • Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface. This should take no longer than a few seconds.
  • Lay the wet rice paper on your work surface. Place a piece of butter lettuce close to the bottom edge of the rice paper. Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper, and mint leaves over the center of the lettuce leaf (see note 7).
  • Arrange 3 pieces of shrimp about 1 1/2 to 2 inches below the top edge of the rice paper. Make sure that the orange/pink side is facing down.
  • Grab the lower edge of the rice paper and lettuce and start rolling up the spring roll. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
  • Repeat the rolling process with the rest of the ingredients. If the chopping board is looking dry, brush some water over the board.
  • Serve the spring rolls with the dipping sauce.

Nutrition Facts : ServingSize 1 spring roll (without sauce), Calories 90 kcal, Carbohydrate 8.6 g, Protein 6.7 g, Fat 0.3 g, SaturatedFat 0.1 g, Cholesterol 45.6 mg, Sodium 129.3 mg, Fiber 1.2 g, Sugar 1.5 g

DIPPING SAUCE FOR VIETNAMESE SPRING ROLLS (SAUCE ONLY)



Dipping Sauce for Vietnamese Spring Rolls (Sauce Only) image

I LOVE soft spring rolls. So healthy and refreshing. The recipe that I use faithfully (in my appetizer cookbook) has a sauce that is ok, but I never LOVED the sauce like I love the rolls. I think the rice wine vinegar is too prevelant. I stumbled across this sauce recipe in Cooking Light and think the addition of the sesame oil is going to balance the vinegar out beautifully. Can't wait to try it!

Provided by Lakerdog2

Categories     Sauces

Time 5m

Yield 1 1/2 tbsps, 4 serving(s)

Number Of Ingredients 6

1/4 cup rice wine vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chili paste with garlic
1/2 teaspoon salt

Steps:

  • Combine all ingredients in a bowl and wisk.
  • Serve with soft spring/summer rolls!

Nutrition Facts : Calories 16, Fat 1.1, SaturatedFat 0.2, Sodium 290.8, Carbohydrate 1.6, Sugar 1.6

FRESH SPRING ROLLS WITH THAI DIPPING SAUCE



Fresh Spring Rolls With Thai Dipping Sauce image

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls

Yield 6

Number Of Ingredients 10

6 spring roll wrappers (available in Asian markets)
12 medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root

Steps:

  • In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  • Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce.
  • To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.9 g, Cholesterol 20.2 mg, Fat 0.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 168 mg, Sugar 3.2 g

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE



Vietnamese Spring Rolls With Dipping Sauce image

These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.

Provided by Allrecipes

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h25m

Yield 4

Number Of Ingredients 13

¼ cup white vinegar
¼ cup fish sauce
2 tablespoons white sugar
2 tablespoons lime juice
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 ounces rice vermicelli
8 large shrimp, peeled and deveined
4 rice wrappers (8.5 inch diameter)
2 leaves lettuce, chopped
3 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Steps:

  • Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  • Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  • Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
  • To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE



Spring Rolls with Asian Chili-Lime Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 35m

Number Of Ingredients 14

Rice paper
Bowl of warm water
Sprouts
Julienned carrots
Julienned Napa cabbage
Julienned red peppers
Asian chili-lime dipping sauce, recipe follows
4 tablespoons cup lime juice
4 tablespoons rice vinegar
4 tablespoons water
2 tablespoons sugar
1 teaspoon red chilies
1 scallion, finely chopped
1 teaspoon sesame oil

Steps:

  • Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
  • In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

THAI COLD SPRING ROLLS



Thai Cold Spring Rolls image

Make and share this Thai Cold Spring Rolls recipe from Food.com.

Provided by Alia55

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

6 cups water
ice water
2 cups bean sprouts
1 lb shrimp, peeled and de-veined
2 cups carrots, grated
1/4 cup sugar
1 teaspoon black pepper
1/3 cup rice wine vinegar
1 teaspoon salt
10 egg yolks
1/4 cup vegetable oil
1 bunch scallion, sliced
1 bunch cilantro leaf
12 sheets rice paper

Steps:

  • Heat water in a wok, bring to a boil.
  • Add the bean sprouts, cook for a few seconds.
  • Remove with a large strainer.
  • Put into ice water.
  • Allow to drain and set aside.
  • Turn wok down to simmer.
  • Add shrimp, cook until pink.
  • Remove with a slotted spoon into ice water drain and set aside to cool, then slice in to thin pieces. Reserve.
  • Grate carrot and transfer to a bowl.
  • Add sugar, pepper, vinegar and salt to bowl. Reserve.
  • Beat egg yolks.
  • Heat vegetable oil in a nonstick fry pan and add egg yolks.
  • Cook over heat for about 2 minutes. Yolks should not brown but gel into a thin yellow omelet.
  • Slide the cooked yolks onto a cutting board and fold over twice.
  • Using a knife thinly julienne the yolks and put aside.
  • Place rice papers in a bowl of warm water allow to soak until soft.
  • Take a piece of rice paper and place a small of amount of each ingredient into the center of the paper.
  • Roll rice paper over the ingredients.
  • Place completed rolls in a shallow cooking pan and cover with plastic wrap.
  • Place in refrigerator.

Nutrition Facts : Calories 147.9, Fat 8.4, SaturatedFat 1.9, Cholesterol 231, Sodium 300.6, Carbohydrate 7.5, Fiber 0.9, Sugar 5.8, Protein 10.6

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your spring rolls.
  • Make sure your rice paper wrappers are soft and pliable. If they are too dry, they will crack and break when you try to roll them.
  • Don't overstuff your spring rolls. You want them to be easy to eat and not too messy.
  • Be careful when frying your spring rolls. Don't let them get too brown or they will be dry and tough.
  • Serve your spring rolls with a variety of dipping sauces. This will allow your guests to choose the sauce that they like best.

Conclusion:

Cold Thai spring rolls with Vietnamese dipping sauce are a delicious and refreshing appetizer or light meal. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect spring rolls that will impress your friends and family.

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