Vietnamese Spring Rolls with Tofu and Shrimp
Recipe type: Appetizer
Cuisine: Asian
  • 4 Vietnamese Rice Paper Wrappers
  • 1 cup Cooked Thin Rice Noodles or Vermicelli or a handful of uncooked Vermicelli
  • 6 Shrimps skin on
  • ½ A square of Firm Tofu
  • 1 Carrot julienned
  • 2 inch long Slice of Cucumber julienned
  • 4 Lettuce leaves
  • 5-6 Mint leaves minced
  • 4 Chive stalks
  • 1 Teaspoon Soy sauce
  • Cooking Spray
  1. Cut Tofu length wise to the size of a finger length. Marinate them in soy sauce for 5 mins. Lightly spray a frying pan with cooking spray and shallow fry the Tofu.
  2. In the same pan sear the shrimp (shell on) till they are a nice pink color.
  3. Once the shrimps are cool, remove the shells, cut in half, and de-vein.
  4. Mince the Mint leaves and set aside.
  5. Cook the Vermicelli according to package instructions.
  6. Set up a prepping station with a dry cutting board in the center.
  7. Soak the rice paper in a plate filled with warm water for a couple of seconds each side. It needn't be too soft but should be pliable.
  8. Place the rice paper on the cutting board.
  9. Time to start layering! Place a Lettuce leaf on the end closer to you, topped with the cooked Vermicelli, Carrots, Cucumber, Tofu, and Mint leaves.
  10. On the opposite end place the Shrimp halves pink side down in the same direction.
  11. Slowly tuck the end (that is closer to you) in and roll tightly. If the paper is sticking to the board gently peel it away.
  12. As soon as the veggies are covered in rice paper once, fold the sides inward so nothing falls off.
  13. Roll till you reach the shrimps. At this point place a chive leaf over the shrimps and continue till the other end is tightly secure.
  14. And voila you have a fresh and healthy spring roll!
  15. Serve with your favorite dipping sauce.
Recipe by Whats Ur Home Story at