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Traditional Vietnamese Spring Rolls

A traditional Vietnamese recipe for spring rolls, made with marinated beef, shrimp, rice noodles, and veggies. So delicious and so fun to make with friends!

Course Main Course
Cuisine Healthy Food
Keyword Spring Rolls
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Stephanie Simmons


  • 1 lb eye of round roast, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • Pinch of pepper
  • 2 tbsp coconut oil
  • 1 lb shrimp, peeled and deveined
  • 1/2 of a white onion, thinly sliced
  • 1 lb of rice stick noodles
  • olive oil
  • 1 package rice paper
  • 1 head green leaf lettuce, rinsed
  • 1 cucumber halved and sliced into thin strips
  • 1/2 a bunch of cilantro, rinsed
  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 2 tbsp fish sauce
  • 1/4 cup + 1 tbsp warm water 1/2 cup if you want it more diluted
  • chili garlic sauce, to taste


  1. Prep: Toss meat, garlic, oyster sauce, sesame oil, and pepper in a large bowl. Marinate the meat in the fridge for at least 15 minutes. 

    While meat marinates, prepare the rice noodles according to package instructions. Rinse the noodles under cold water after noodles are cooked and lightly drizzle them with olive oil to prevent them from sticking. Set aside. 

    Prepare the Nuoc Mam sauce by mixing the vinegar, sugar, fish sauce, warm water, and chili garlic sauce in a small bowl. Set aside. 

  2. Cook the meat: Heat the coconut oil in a large skillet over medium heat. Sautee the onion for a minute or two. Add the shrimp and sautee for 2-3 minutes. Add the marinated beef and and cook, stirring occasionally, until the meat and shrimp are done. If you don't have a pan big enough to cook all the meat in at once, do this in two batches, adding half the onion, coconut oil, shrimp, and meat in the same order - and repeating with the remaining half of these things.  

  3. Assemble: Fill rice water bowl or a regular bowl with warm water. Dunk 1 rice paper wrapper into the bowl for a few seconds (no more than this or it will get too soggy!) and then transfer to a clean plate. Add noodles, meat and desired veggies. Roll the spring roll up like a burrito, folding in the ends as you roll. 

    Dip the spring roll into the Nuoc Mam sauce, Peanut sauce, or enjoy on it's own!

Recipe Notes

NOTE: The rice water bowl that Seth and Vi used can be found on Amazon but Vi also said you can usually find them at Asian markets. You can also just use a large bowl full of water, and sort of press the wrapper on the surface of the water for a few seconds. 

NOTE: Vi also says that if you can't find any of the ingredients in this recipe, an Asian market will have them and they are usually less expensive there! 

NOTE: We had peanut sauce with these rolls which was AMAZING. Vi just makes it up every time she makes it, so we don't have a formal recipe for it but here's a recipe I found online that sounds very similar to what she makes! She didn't use chile-garlic paste or garlic or sesame oil in hers though. Peanut sauce is super flexible, so add or omit things based on your personal taste!

NOTE: The first box of nutrition info below is for the spring rolls, and the second is for the Nuoc Mam sauce.