I have been loving banh mi anything lately, and these Vietnamese Shrimp Banh Mi Spring Rolls are a new house favorite! Pickled vegetables, rice noodles, shrimp, and cucumber are rolled up in rice paper. The rolls are dipped in a sweet and tangy hoisin sauce, making these rolls perfect for lunch, a snack, or appetizer!
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These Vietnamese Shrimp Banh Mi Spring Rolls are fresh and light which makes them perfect for warm weather, lunch, or an appetizer. And they are easy to customize to exactly how you like them with more or less of each ingredient. The rolls themselves are gluten free and a great healthy snack.
I love to make my own Vietnamese pickled vegetables. It is so easy to make, and you can flavor them exactly how you like them. I like to make mine with less carrots and more daikon radish. Find our recipe for Spicy Vietnamese Pickled Vegetables here! Skip the serrano pepper if you do not want to add any spice. One batch will be just about right to make these Vietnamese Shrimp Banh Mi Spring Rolls.
Shrimp goes very well in these rolls. You want to make sure they are de-veined, peeled, and cooked. Shrimp can be bought like this either in your frozen or meat department, making it even easier! It is also a great way to use up leftover shrimp cocktail from a holiday or party. I use medium shrimp here. You can use small (and increase the shrimp count in each roll) or large as well. If you use large, you may want to slice them in half lengthwise down the back to make them thinner so it is easier to roll.
Vietnamese Vegan Banh Mi Spring Rolls are quick and simple to make. Get all of your ingredients ready and then dip the rice spring roll paper into warm water. Lay out on a flat surface, and start layering the cucumber, pickled vegetables, cilantro, and rice noodles. I like to add a little of the brine from the pickled vegetables for extra flavor and moisture. Fold over the sides and roll it up! Serve with the Sweet and Tangy Hoisin Sauce below, or with your favorite Asian inspired sauces. These rolls are pretty large at approximately 8 inches long and can be served either whole or cut in half.