This is how you make fresh, tasty spring rolls

Easy, fresh, and delicious!

We teamed up with Charleston Wine + Food and Janice Hudgins, chef and owner of Little Miss Ha, to make fresh spring rolls!

Spring rolls (goi cuon as it is in Vietnamese) are rice paper rolls filled with rice noodles, fresh vegetables, herbs, and some type of poached protein (usually shrimp or pork).  These delightful rolls are a favorite amongst family and friends.

Spring Rolls Recipe

Makes 20-25 spring rolls

Total Time:  30 minutes


-1 package of rice paper

-1lb. Of large shrimp (20-25 count) with shell on

-bibb lettuce, boston lettuce, or red leaf lettuce

-1 english cucumber, peeled and cut into thirds, then slice thinly lengthwise

-½ bunch of cilantro, rinse and dry

-½ bunch of mint (or thai basil), rinse and dry

-rice vermicelli noodles, follow cooking label, drain and set aside

-large bowl of hot water

Dipping Sauce:

-1 small can of crushed pineapple with juice

-equal amount of hoisin sauce

-1 tablespoon of peanut butter


Bring a medium saucepan of water to boil (large enough to cook shrimp).  Once water comes to a boil, add shrimp, stir around a few times.  As soon as all of the shrimp turns pink, turn off the heat.  Let it sit for 2-3 minutes.  Drain and rinse under cold water to cool.  Once shrimp is cool enough to touch, peel shrimp and slice the shrimp in half, lengthwise.

Set up assembly line.  I like to set it up in the order of how I assembly my spring rolls.  Start with a large bowl of hot water (must be hot so that rice paper will be pliable), followed by rice paper, lettuce, cucumber, herbs, rice noodles, then shrimp.

Dip rice paper in the hot water (it will become pliable and sticky very quickly).  Place wet rice paper on plate.  In a row towards the center bottom portion of the rice paper, place the following ingredients on top of one another in this order:  small piece of lettuce, 2 pieces of cucumber, a few pieces of mint and cilantro, and about 1 heaping tablespoon of vermicelli noodles.  Lastly lay two shrimp halves side by side on top of the noodles.  Fold uncovered sides inward, starting from the bottom then the two sides, ending with rolling from the bottom to the top.

Serve spring rolls with hoisin-peanut dipping sauce.

To make dipping sauce, simply combine all the of dipping sauce ingredients in a blender/food processor.

Charleston Wine + Food Festival

Charleston Wine + Food is a non-profit organization that supports Charleston and the Lowcountry’s diverse culinary + hospitality community. Join the food and fun March 4 – 8, 2020 for the 15th installment of Charleston Wine + Food. Fueled by a contagious passion for the people and places that make Charleston worth celebrating, the festival will feature over 100 unique culinary experiences that will fill your belly + feed your soul.

To keep up with the tasty and fun events make sure to take a look on the official festival’s site! Don’t forget to give Charleston Wine + Food a thumbs up on Facebook and a follow on Instagram and Twitter!

Text and video created in partnership with our friends at Charleston Wine + Food.