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Vietnamese Spring Rolls

  • Yield: 16 pieces


  • 4 12-inch rice paper rounds
  • 3-ounce package. rice vermicelli, soaked in boiling water until soft
  • 2 tablespoons cilantro leaves
  • 2 tablespoons mint leaves
  • 2 romaine lettuce leaves, rolled lengthwise and cut in thin strips
  • 1 cup cooked, peeled and deveined medium shrimp (21 to 25 shrimp)
  • Salt and white pepper
  • 1/2 cup hoisin sauce (available in Asian groceries and most supermarkets)
  • 2 tablespoons chopped roasted peanuts


  • On work surface arrange a shallow bowl of warm water, a dry dish towel, a large plate covered with a damp dish cloth, and filling ingredients in small bowls. Working with one at a time, briefly immerse a rice paper round in warm water and transfer to dry cloth; let soften for 30 seconds.
  • On bottom third of rice paper layer noodles, herbs, lettuce and shrimp; season with salt and pepper. Roll up one-third of way then fold sides in to enclose filling. Continue rolling into a tight cylinder and seal. Transfer to plate and cover loosely with damp towel. Repeat with remaining rice papers. When all rolls are prepared, use a sharp knife to quarter rolls on the bias, arrange on a serving platter and serve immediately. Accompany rolls with a small bowl of hoisin sauce sprinkled with peanuts.