Hello everyone! We invite you to learn how to make stunning homemade spring rolls. Forget Asian takeaways and try our super simple recipe—you won’t regret it! During our around-the-world trip, when we were in the Laos, we picked up this recipe. We spent four days in the 7000 Islands region in the south of the country and dined every evening at the same restaurant where the very kind owner ran a small place just like you find across Asia.
Her cooking was certainly the best on the island and many travelers gathered there for lunch and dinner. It had become our favorite canteen. So we asked the owner to teach us how to make the Laap chicken we had tasted time and again in Laos, as well as the spring rolls. She kindly agreed to show us how it was done in the back of her kitchen. And that’s how we ended up having an impromptu cooking lesson!
We invite you to check out our two other recipes learned during our trip to Laos:
✖️ Prep time | 20 minutes✖️ Cook time | 5 minutes (noodles)✖️ Servings: 2 people (5 rolls per person if you’re as greedy as we are)
UTENSILS
1 large mixing bowl, 1 wooden board, several small bowls
🖤 | OUR SELECTION OF PRETTY BOWLS AND PLATES FOR DECORATION
If you want to serve the spring rolls on pretty plates when hosting friends, here are links to my favorite shops to buy pretty plates. You can also opt for wooden boards—I love the rustic look. Discover my budget selection.
INGREDIENTS
For the spring rolls
- 16 rice paper sheets
- 200 grams rice vermicelli
- 16 cooked shrimp
- 1 large carrot
- 50 grams mung bean sprouts
- 40 grams roasted unsalted peanuts or cashews (our favorite)
- 50 mint leaves (medium size)
For the sauce
- 2 garlic cloves
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp granulated sugar (or powdered)
- 4 tbsp water
- 2 dried bird’s eye chilis, crushed
- 2 tbsp chopped coriander
PREPARATION
This recipe is really straightforward and you’ll thank us later because it’s convivial, healthy, and easy to make. I’m sure you’ll impress your friends! The longest part is the prep. Cutting:
- Start by slicing your carrot into thin julienne strips or coarsely grate it. Set aside in a small bowl.
- Rinse the mung bean sprouts under cold water then set aside in a small bowl.
- Crush the peanuts into small pieces with a mortar then set aside in a small bowl.
- Peel the shrimp, cut them in half lengthwise then set aside in a small bowl.
- Clean the mint leaves then set aside in a small bowl.
- Prepare the rice vermicelli according to package instructions (usually soak in hot water for 5 minutes covered) then set aside on a separate plate.
Rolling:
- Once all the ingredients are prepped, place your board in front of you and arrange everything within reach so you can assemble with ease.
- Fill your mixing bowl with cold water and keep it within reach as well.
- Take a rice paper sheet and dip it in the water until it softens (you’ll feel it instantly in the water).
- Lay it flat on your wooden board.
- Add in order: a bit of grated carrot, some bean sprouts, rice vermicelli, a few peanuts, 3 mint leaves, and 2 shrimp halves – be careful not to overfill so the roll stays balanced and can close properly. Too big will be hard to eat; too small will lack substance and feel soggy.
- Fold in the right edge, then the left, and finally fold up toward the center.
- Fold the edge closest to you over the filling gently pressing to bring it toward you and form a roll.
- Roll the whole thing forward to the end of the rice paper sheet.
- Place the rolls spaced apart on a plate so they don’t stick together.
- Your spring rolls are ready! Enjoy them right away.
Sauce:
- In a bowl, mix the pressed garlic, soy sauce, vinegar, and sugar.
- Thin the mixture with water and stir.
- Add the chili, coriander, and any remaining peanut pieces. Your sauce is ready!
Now all that’s left is to enjoy these fabulous Laotian spring rolls.
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