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Crispy Spring Rolls with Nuoc Cham

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Crispy Spring Rolls with Nuoc Cham are a delightful culinary adventure that brings the vibrant flavors of Vietnamese cuisine right to your kitchen. These golden, crunchy rolls filled with fresh vegetables, shrimp or tofu, and aromatic herbs, paired with a tangy dipping sauce, will transport you to bustling street markets with every bite. Perfect for sharing or as a showstopping appetizer at your next gathering!

Ingredients

Scale
  • 8 rice paper wrappers
  • 1 cup shredded cabbage
  • 1/2 cup diced shrimp or firm tofu
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • For Nuoc Cham: 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 1/4 cup water
  • 1 chili pepper, sliced

Instructions

  1. In a mixing bowl, combine shredded cabbage, diced shrimp or tofu, garlic, ginger, and herbs.
  2. Soak each rice paper wrapper in warm water for about 10 seconds until soft. Lay flat on a clean surface.
  3. Place two tablespoons of filling on one side of the wrapper and roll tightly while tucking in the sides to form an envelope.
  4. Heat oil in a deep frying pan over medium-high heat until shimmering. Fry spring rolls in batches for about 3–4 minutes per side until golden brown.
  5. For Nuoc Cham: Whisk together fish sauce, lime juice, sugar, water, and chili pepper in a bowl.
  6. Serve spring rolls hot with the dipping sauce.

Nutrition

Keywords: Customize your filling by adding ingredients like carrots or bell peppers for extra flavor and color. To store leftovers, keep them in an airtight container in the fridge for up to three days; reheat in a skillet for crispiness.

Find it online: https://cookedtotaste.com/crispy-spring-rolls-with-nuoc-cham-a-flavorful-delight/