Cart 0 items: $0.00
Your Account  |  Log In

Vietnamese Fresh Spring Rolls

Vietnamese Fresh Spring Rolls
Recipe Date:
May 6, 2023
Serving Size:
Cook Time:
Imperial (US)
Vietnamese Fresh Spring Roll has been a fan favorite on our 2023 Spriong Menu. Paired with our Reserve Sauvignon Blanc.
  • 4 ozs Rice Vermicelli Noodles
  • 2 tsps Fish Sauce (optional)
  • 4 tsps Blended Oil
  • 2 1/2 tbsps Thai Basil, Minced
  • 6 tbsps Fresh Mint, Minced
  • 1 Fresh Avocado, Peeled, Pitted, Halved, Thinly Sliced
  • 1 Red Bell Pepper, Seeded, Stemmed, Julienned
  • 1 Carrot, Peeled, Julienned, Quick-Pickled
  • 2 cups Red Cabbage, Finely Shredded on Mandoline
  • 16 Rice Wrappers
  • Kosher Salt as Needed

1. In a saucepot, bring some water and salt to boil; cook the rice noodles until just al dente.  Shock noodles in ice water, then drain and toss with a small amount of fish sauce and then blended oil to prevent sticking.

2. Fill a large bowl with warm water and 2 clean towels.  Working in batches, wring out one towel and lay onto a sheet tray, then place a wrapper on the towel and cover with the other towel (also wrung out) and allow to sit until pliable, but not waterlogged.

3. Remove the wrapper from the water and place a few slices of seasoned avocado down first, then some rice noodles, then some herbs, then some seasoned bell peppers and carrots.  Fold the sides of the wrapper in first, then tightly roll the wrapper closed (like a burrito).  Place roll on top of lettuce to prevent it drying out, and continue with the remaining wrappers.  Cover with more lettuce, then wrap tightly with plastic wrap and refrigerate until use.