I have been looking forward to preparing Vietnamese spring rolls ever since I bought a pack of rice paper on the weekend I went to Salcedo Market. So I looked for recipes for Vietnamese spring rolls and found this recipe from Connie of Pinoy Cook. This is probably the easiest instructions to understand in making this treat and so I’m sticking with Connie’s recipe.
Again, I’ve made some changes as I didn’t have lemon basil and I used pork instead of beef. I made my own dipping sauce of patis, sugar, garlic and chilis, too. But the principles are the same. I love the aroma of mint each time I bite into a spring roll. I still have a lot of rice paper left so I’ll be making more of this in the coming weeks.
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Sawadee kha! My name is Gay a.k.a. A Scientist in the Kitchen. Science and cooking are two of my passions. I'm a corn breeder who also loves to eat and cook. My kitchen is in Phitsanulok, Thailand where I am based together with Pasta (yes, I love Italian food!) my black labrador retriever. 
Looks delicious! I like these Viet rolls too because they are so filling and light!
the great thing about these Vietnamese Summer rolls is that you can put in a lot of different items, like shrimp or tofu. Next time, try it with red Shiso leaves.
Uyen, my Vietnamese classmate, is a great cook…and she loooved to cook for friends! This post made me miss her, as she’s now back in Vietnam. Her spring rolls were really great—I could eat a lot of those without the caloric guilt.
Vietnamese spring rolls are really great with fresh herbs. I like wrapping with the rice paper too.