Delicious Homemade Fresh Roll Recipes

Ingredients:

• 200g Fresh shrimp
• 250g Pork belly
• 10 Rice paper sheets
• 300g Fresh vermicelli
• 50g Mint leaves
• 20g Chives

Instructions:

• Step 1: Wash and clean mint leaves and chives. Boil shrimp until cooked, peel, and halve. Boil pork belly until cooked with a little fish sauce, then let it cool and slice thinly.
• Step 2: Moisten rice paper, layer with vermicelli, shrimp, pork, and raw vegetables. Roll tightly by hand.
• Step 3: Shrimp and meat fresh rolls are perfect as appetizers or snacks, offering a convenient alternative for boring meals. They are low in starch and can be packed with plenty of vegetables, so no need to worry about gaining weight! These rolls can be dipped in fish sauce, black bean sauce, or sweet and sour sauce.

Ingredients:

• 1 ripe avocado
• 1 carrot
• 1 cucumber
  
• 8 lettuce leaves (1 head)
• 5g fresh herbs
• 16 pieces of beef jerky (Salted)
• 8 rice paper sheets

Instructions:

• Step 1: Wash lettuce and herbs. Cut carrot and cucumber into matchsticks. Peel avocado and slice lengthwise. Beef jerky can be substituted with boiled pork, shrimp, or crab sticks according to preference. For a vegetarian option, replace meat with fried tofu.
• Step 2: Soften rice paper sheets in water, then arrange ingredients on each sheet and roll tightly. Serve with toasted sesame dipping sauce.

Ingredients:

• 0.5 kg Pork belly
  
• 400 g Watercress
• 2 Carrots
• 1 White radish
• 200 g Fresh noodles
• Fresh Coconut water
• Soybean paste
• Scallion
• Peanut butter
• Roasted peanuts
• Seasoning powder
• Bone and marrow
• Soy sauce
• Garlic
  
• Chili
• Fish sauce
• Rice paper

Instructions:

• Step 1: Wash and drain pork belly. Marinate with minced garlic, 2 tablespoons of soy sauce, 1 teaspoon of Knorr seasoning powder, and ½ teaspoon of sugar for 10 minutes. Remove yellow or withered leaves from watercress, wash, and drain.
• Step 2: Peel and julienne carrots and white radish, then soak in vinegar and sugar for about 15 minutes, drain. Heat a pan with a little oil, fry pork belly until golden on both sides, then add coconut water and simmer until dry. Remove the pork, slice thinly.
• Step 3: Spread a piece of rice paper, add watercress, carrots, white radish, noodles, and pork in the middle, then roll up. Serve with peanut sauce. To make the sauce: blend soybean paste, fried scallions, water, peanut butter until smooth. Bring to a boil, season with Knorr seasoning powder, sugar, sprinkle crushed peanuts, add minced chili.

Ingredients:

• Rice paper 12 sheets
• Cucumbers 2
• Bell peppers 2 (1 yellow, 1 red)
• Purple cabbage 100 g
• Fresh noodles 100 g
• For the dipping sauce:
• Fragrant juice 2 tablespoons
• Vegetarian fish sauce 1 tablespoon
• Water 1 tablespoon
• Lime juice 1 tablespoon
• Garlic 3 cloves
• Chili 1 (Red chili)

Instructions:

• Step 1: Finely chop garlic and red chili. Prepare a large mixing bowl, add all the ingredients for the dipping sauce and mix well.
• Step 2: Slice cucumbers, red bell peppers, yellow bell peppers, purple cabbage, and carrots into thin strips.
• Step 3: Prepare a bowl of boiling water to cool. Before rolling, wet the rice paper then lay it on a clean cutting board or wide plate, add the sliced vegetables and noodles, then fold the left and right sides in, and roll tightly.
• Step 4: Arrange the rolls on a plate, serve with the sweet and sour garlic chili dipping sauce. You can cut the rolls in half to enhance the appeal of the dish.

Prepare a mix of fresh ingredients like carrots, herbs, and tofu. Roll them tightly in softened rice paper. Serve with a tasty dipping sauce.

Ingredients:
Rice paper 1 pack
Tofu 150g
Carrots 1/4 piece
Herbs 20g
Bean sprouts 50g
Rice vermicelli 100g
Oil 2 tbsp
Instructions:
1. Prepare the fillings: Slice carrots, tofu, and herbs thinly. Cook rice vermicelli according to package instructions.
2. Assemble the rolls: Soften rice paper, lay it flat, and add fillings. Roll tightly, tucking in the sides as you go.
3. Serve: Slice rolls and serve with your favorite dipping sauce. Enjoy!

Prepare the rainbow rolls with Tahini dressing: Lay out rice paper sheets and layer with basil leaves, avocado slices, carrot, cucumber, and pomegranate seeds. Roll tightly and slice diagonally. Repeat until all ingredients are used. Serve with Tahini sauce for dipping.

Savor the flavor of chicken spring rolls, a delightful Vietnamese dish.

Ingredients: - 150g chicken (breast or thigh) - 100g carrot - 300g fresh vermicelli noodles - 100g water spinach - 1 tsp minced garlic - 10g cilantro - 7 tsp vegetable oil - 1 tsp sesame oil - 3 tbsp soy sauce - 1 tsp minced chili - 1 packet rice paper Method: 1. Marinate the chicken with 1 tsp vegetable oil, 1 tsp sesame oil, 1 tbsp soy sauce, and 1 tsp minced garlic. Refrigerate for 20 minutes. 2. Peel and julienne the carrot. Wash the water spinach and cilantro. 3. Heat 2 tbsp vegetable oil in a pan and stir-fry the marinated chicken until cooked. Set aside. 4. Soften the rice paper in water. 5. Place vermicelli noodles, chicken, water spinach, carrot, and cilantro onto the softened rice paper. Roll and fold the sides to enclose the filling. 6. Enjoy the chicken spring rolls with your favorite chili soy dipping sauce.

These spring rolls are a perfect blend of flavors and textures, with tender chicken, crisp vegetables, and a delightful dipping sauce.

Ingredients:
- Rice paper wrappers
- Chicken breast
- Rice vermicelli noodles
- Lettuce leaves
- Fresh herbs (mint, cilantro, Thai basil)
- Cucumber
- Carrots
- Dipping sauce (hoisin sauce, peanut butter, lime juice, garlic, chili paste)

Instructions:
1. Cook the chicken breast and slice thinly.
2. Prepare the rice vermicelli noodles according to package instructions.
3. Soak the rice paper wrappers in warm water until soft, then lay flat on a clean surface.
4. Layer the ingredients on the rice paper wrappers, leaving space at the edges to fold.
5. Roll up the wrappers tightly, tucking in the sides as you go.
6. Serve the spring rolls with the dipping sauce and enjoy!

Ingredients:

• Fresh shrimp 10 pieces
• Batter for frying 150 gr
• 2 eggs
• Crispy batter 100 gr
  
• Vegetable oil 300 ml
• Rice paper 10 pieces
• Bean sprouts 300 gr
  
• Fish sauce 3 tablespoons
• White sugar 1 tablespoon
  
• 2 teaspoons minced garlic
• 1 teaspoon minced chili
  
• 15 ml lime juice

Instructions:

• Step 1: Heat vegetable oil in a pan. Clean shrimp, remove legs and whiskers. Roll each shrimp in egg, crispy batter, egg, then batter. Fry until golden and crispy, then drain excess oil.
• Step 2: Prepare pickled vegetables and stir-fry in a plate. Brush water on one side of a rice paper to soften it, then spread it flat, add bean sprouts, fried shrimp, pickled vegetables, and stir-fry to make it a proper roll, fold the edges and roll it round to seal the filling and shrimp.
• Step 3: In a small bowl, mix 3 tablespoons of fish sauce with 15ml of lime juice, 1 tablespoon of sugar, 2 teaspoons of minced garlic, and 1 teaspoon of minced chili to make the dipping sauce. Arrange the crispy fried shrimp rolls on a plate for a beautiful presentation and invite everyone to enjoy!

Ingredients:

• 500 gr fresh shrimp
• 200 gr aromatic herbs
• 1 cucumber
• 1 green banana
• 100 gr tamarind
• 1 coconut
• 1/2 garlic bulb
• 3 tablespoons fish sauce
• 1 packet rice paper
• 500 gr fresh vermicelli

Instructions:

• Step 1: Extract coconut water and bring it to a boil. Clean shrimp, remove heads if desired, and cook in boiling coconut water.
• Step 2: Once shrimp are cooked, peel off the shells. For a softer texture, remove the shells; for a crispier bite, leave them on. It's recommended to serve with fresh vermicelli instead of instant rice paper for a less salty taste.
• Step 3: Rinse aromatic herbs and remove stems, then soak in salted water to clean. Enjoy the salad rolls with green bananas. Soak tamarind in boiling water to extract its sourness, then mix with fish sauce and sugar to create a sweet and sour dipping sauce. Soften rice paper in water, then add vermicelli and herbs. For aesthetically pleasing rolls, place the shrimp upside down before rolling.
• Step 4: Salad rolls with tamarind dipping sauce are a common dish, but trying shrimp cooked in coconut water will give a sweet and crispy texture that you should experience at least once.