Vietnamese Shrimp Spring Rolls (Nem Cuon Tom)

  • Preparation: 20 mins
  • Cooking: 30 mins
  • Skill level: Medium
  • Servings: 4

Description Vietnamese Shrimp Spring Rolls (Nem Cuốn Tôm)

These fresh and healthy Vietnamese Shrimp Spring Rolls (Nem Cuon Tom) are accompanied by a sensational peanut dipping sauce that is totally addictive! 

I think that Vietnamese Shrimp Spring Rolls (Nem Cuốn Tôm) are one of those things that people love but always assume are just too fiddly or too hard to make. To dispel of that myth, let me tell you – I am not into fiddly. That’s why you’ll never see fancy decorated cakes on my blog. I simply don’t have the patience or co-ordination for fiddly dishes – sweet or savoury.

The flavours are clean and fresh with prawns (shrimp), mint leaves, lettuce, bean sprouts and vermicelli noodles wrapped in rice paper, accompanied by a peanut dipping sauce that is out of this world!! I found the dipping sauce Vietnamese food recipe years ago in a hole-in-the-wall Vietnamese joint in Sydney, one of those places where you get mind-blowing food so cheap you wonder if the bill was added up wrongly.


  • 1/2 cup (125 ml) water
  • 2 teaspoons white vinegar
  • 1 tablespoon rice wine or sherry 1/2 teaspoon salt
  • 1 lb (500 g) fresh medium shrimp
  • 2 tablespoons oil
  • 7 oz (200 g) pork loin (optional)
  • 12 dried rice paper wrappers (each 8 in/20 cm in diameter)
  • 1/2 small head butter lettuce leaves, washed and separated
  • 1 cup (40 g) Asian basil leaves
  • 1 cup (40 g) mint leaves
  • 2 finger-length red chilies, deseeded and thinly sliced
  • 2 cups (100 g) bean sprouts
  • 1 bunch Asian chives, cut into lengths
  • Peanut Sauce for dipping

Method Vietnamese Shrimp Spring Rolls (Nem Cuốn Tôm)

1, In a saucepan, bring the water, vinegar, rice wine and salt to a boil over medium heat. Add the shrimp and simmer for 1 to 2 minutes until pink or just cooked. Remove the shrimp and reserve the stock. Peel and devein the shrimp, then set aside.
2, If using pork, heat the oil in a wok or skillet over medium heat. Sear the pork for 1 to 2 minutes until lightly browned on all sides. Add the shrimp stock and simmer for about 15 minutes until the pork is tender. Remove from the heat. When cool, thinly slice the pork.
3, Combine the pork slices and shrimp in a bowl and mix well.
4, To make the shrimp rolls, briefly dip a rice paper wrapper in a bowl of water until soft. Remove and place on a dry surface, smoothing it with your fingers. Place a lettuce leaf onto the wrapper and top with some basil, mint, chili, bean sprouts and chive, and 2 heaping tablespoons of the pork-shrimp mixture. Fold one end of the wrapper over the filling, then fold the sides and roll up tightly, pressing to seal. Cut the shrimp roll in half and place on a serving platter. Repeat until all the ingredients are used up.
5, Serve the shrimp rolls with a bowl of Peanut Sauce on the side.

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