Vietnamese Shrimp Spring Rolls

Vietnamese Shrimp Spring Rolls

Vietnamese Shrimp Spring Rolls

Have you had our sesame oil? Obviously not all oils are created equal, or we wouldn't be in the business we're in. However, our Rocky Mountain Olive Oil Toasted Sesame Seed Oil, is the absolute best. This oil brings you all the delicate, nutty flavor you find in toasted sesame seeds to acentuate a variety of recipes, both sweet and savory. 

With that said, let's get cooking! 





190 Calories per serving


Spring Rolls:

  • 1 package clear edible rice paper sheets
  • 1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
  • 1 bunch fresh cilantro leaves, washed and dried
  • 1 bunch or bag of fresh baby spinach leaves (washed and dried)
  • 1 cucumber peeled and cut into very,very thin strips
  • 1 carrot peeled and then shaved in to long, thin strips
  • 2 green onions, thinly sliced
  • 1 package vermicelli rice noodles
  • 4 Tablespoons good quality soy sauce or Bragg Liquid Aminos for a gluten-free option
  • 4 Tablespoons + 1 teaspoon Rocky Mountain Olive Oil Honey Ginger White Balsamic
  • 2 teaspoons Rocky Mountain Olive Oil Toasted Sesame Seed Oil

Dipping Sauce: 

  • Hoisin Sauce to taste (make sure its gluten-free, if necessary) 
  • chopped roasted peanuts
  • or spicy Vietnamese fish sauce



In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce and two tablespoons of Honey Ginger White Balsamic. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic. Set aside. 

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up - but not too tightly or the spring roll will split.

For the dipping sauce, combine a few spoon-fulls of hoisin sauce with some chopped peanuts (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).

Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).