Vietnamese spring rolls (gỏi cuốn) or fresh spring rolls is a light dish yet so satisfying! Low in calories and served cold which is perfect for hot days!It's made with rice paper that is filled with fresh herbs, vermicelli noodles, lettuce, and your choice of protein. This goes best with a spicy fish sauce dip (nước chấm) or a creamy peanut-hoisin sauce!If you don't have an ingredient, it is okay and you can sub it for something else you like.Tip// dip the rice paper in cold water then wait about 20 seconds and it should soften up, this helps prevent the rice paper from breaking.

Casey has brought these to Super Bowl parties to add something bright and fresh to the mix. They make a great and tasty finger food.

I love fresh spring rolls, but they are rather expensive to buy readymade, so I made my own. I can't remember the shock I felt when I tried shiso leaves in them...it was a great match. Since then I've always used shiso leaves in these.The shiso leaves make a big difference, so I definitely recommending including them.The other vegetables can be anything you like. Try out your favorites. You can use canned tuna or ham etc. instead of the shrimp.The last important part of the recipe is the rolling. Just try it several times to get a feel for it. For 7 rolls. Recipe by rinsora705

I give it 2 and a half stars coconut oil wouldn't brown the rolls but tasted awesome

I based this recipe on a dish I had at an izakkaya (Japanese gastro pub). My shrimp-hating husband became a shrimp lover after eating these.I tried making these with cheese or shiso leaves, but this simple recipe turned out to be the best.Serve them with your favorite salt.These are perfect for serving guests or as a snack!We often make these for celebrations. Recipe by yoshirenji

An item I like to serve at parties!Since there's quite a lot of flavor in the hanpen fishcakes, I held back on the seasoning.They're flavored, but if it's not enough, then eat with soy sauce. Recipe by santababy

I made these spring rolls with shrimp. Kids love them.Add some minced onion for an even better texture. Recipe by Rachis

We've been making spring rolls like this in our family for a long time.If you start to fry the spring rolls at too high a temperature they will burn very quickly. So please start frying them at a low temperature and turn it up gradually. I substituted flour for katakuriko in one part of the recipe. Recipe by Yuuyuu0221

I ate them at a cafeteria, and realized they would be easy to make at home, so now I make them a lot.Make sure you pat dry at step 2 with kitchen paper.If there's excess moisture, the wrappers will rip easily.Refer to the wrapper package to see how to wrap the spring rolls correctly.They are tasty with ponzu sauce or lemon. Recipe by Haranouenoponyoponyo.

I love fresh spring rolls, so I make them with ingredients that we always have at my house. Using boiled eggs or shrimp turns them into colourful and gorgeous fresh spring rolls. This time I used canned young (mini) corn, but crab-flavoured kamaboko and okra taste delicious and also look beautiful when the spring rolls are sliced in half.It's quicker to rehydrate the rice paper wrappers in hot water, but if they get too soft, they are hard to handle. So I think it's better to rehydrate them in cold water until you get the hang of it to avoid mistakes. If the rice paper wrappers are still too stiff to roll, wait a little until the moisture from the ingredients soften them. They will soon be soft enough to use. For 10 rolls. Recipe by Heartful Kitchen Rei

This classic Thai spring rolls recipe results in hot and crunchy rolls with a flavorful filling.A great tasting filling really is the key to spring roll success. Part of what makes that happen is the fact that the filling ingredients are stir-fried before they're rolled.This recipe is the perfect introduction for anyone who has not made spring rolls before. They're quite easy once you learn the steps and you can use pork or tofu instead of chicken. Let's cook.😊