Healthy Vietnamese Spring Rolls

Hey everyone!

I’ve been back from my southeast Asian adventure about a month now, but it is still with me. It was such a rich experience that I find myself thinking back on it a lot and feeling such gratitude for the privilege of experiencing a culture so beautiful, inspiring and humbling, yet so different from my own….

What has also stayed with me is a jones-ing for the food!! The Pho, sauteed morning glories, steamed rice, and let’s not forget the fresh Spring Rolls! They were part of every meal and they were so delicious and light, and of course, healthy, that I have been having a wonderful time here at home recreating them from scratch so that I may continue to enjoy them. Naturally, I want to share this recipe with all of you!

In today’s video you’ll learn how to make fresh spring rolls from scratch. You will also see how I made traditional dipping sauce with a sugar substitute that reduced the overall calories and glycemic index of the meal and did not sacrifice on flavor at all! You will see how in just minutes you can add an exotic and healthy touch to any meal! Whether it is appetizers or as a main event, you will love these spring rolls, and hopefully they’ll make their way into your culinary repertoire.

See what you think and then let me know in the comments below… have you had fresh spring rolls? Are there any ingredients that you really enjoy using? What’s your favorite dipping sauce? And if you are new to spring rolls, then definitely give these a try and let me know what you thought of them… I challenge you to give it a go!

Hope you have a wonderful Monday and a happy and healthy week!

PS: What do you think of the outfit? I had it custom made in Vietnam! It will be the ensemble at my next dinner party 🙂

Vietnamese Spring Rolls

Ingredients for the rolls

  • 8″ or 9″ round rice paper sheets
  • Gem lettuce leaves
  • Julienned carrots, cucumbers and burdock (optional)
  • Any julienned vegetables that you like, really.
  • Fresh mint, cilantro and basil
  • Boiled shrimp—peeled and sliced in half, lengthwise


Soften the rice paper in warm water. Gently move the rice paper once softened to a clean, flat surface. Place a piece of gem leaf lettuce towards the edge of one side of the rice paper to give the roll a ‘spine’ (some support). Add a small amount of the julienne vegetables on top of the lettuce leaf. Top with herbs and one piece of shrimp. Starting with the side with the lettuce leaf, gently roll the rice paper up and over the vegetables, gently tucking in the rice paper on the other side of the vegetables to create a roll. Fold in the sides of the rice paper as though you were folding a burrito, and then continue to roll and tuck in the sides until the roll is done. Repeat until you have as many as desired. Enjoy dipped in the traditional Vietnamese dipping sauce!

Ingredients for the sauce

  • 1/2 Cup freshly squeezed lime juice
  • 2 Tablespoons Xylitol
  • 3 Tablespoons fermented fish sauce
  • 1 Tablespoon unseasoned rice vinegar
  • 1 Tablespoon chopped, fresh cilantro
  • 3 Cloves of chopped garlic
  • 1 Teaspoon minced jalepeño chili (with or without the seeds)


Sauté the garlic and the jalepeño in a drop of canola oil until softened. Add the fish sauce. Remove from heat and add to a mixing bowl. Add the Xylitol, mixing well until dissolved. Add the remaining ingredients, blending well. Allow the sauce to sit for 30 minutes for flavors to blend before serving.

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26 comments on “Healthy Vietnamese Spring Rolls

  1. AvatarAnna Larkin

    Love Love Love your Vietnamese look always!! And so enjoy watching you! Great tips and are a “natural” on camera! The spring rolls look great .. Gonna make them soon and I’ll let you know how I did. Love to your parents too..Love, Anna

    1. AvatarBarbara Mendez, RPh, MS Post author

      Thanks Anna! I appreciate your comments. Do let me know what you think of the rolls~ They are so incredibly easy and delicious! Hope you are well! Love to you and your mom and family too! xo B

  2. Avatarsukey pett

    I love veggie spring rolls and make them frequently. Scallions are a great addition, as are summer squash, julienned jicama or radishes. If you need to dissolve something like the Xylitol, sometimes it’s easiest to dissolve the Xylitol in the acid (i.e. the lime juice) first.

  3. AvatarMike

    LOL, we had them for Mother’s Day at my house too. They were awesome! Thanks for showing us this Barbara. I never had any idea how easy these are.

  4. AvatarLisa Dawn

    these look so delicious! i can’t believe how easy they are. i am running out to the store to get the rice paper and so i can make it asap! thanks!

  5. AvatarJorge Mendez

    Not only the video is great, you look great! Enjoyed it completely. It all looks terrific and healthy, adjetives that do not always appear together when speaking of healthy eating.
    As your mother suggested, in her always unusually shy way, it would be nice if you make some for Mother’s Day.

  6. AvatarAnna McNally

    I love these rolls – I order them all the time. I didn’t realize how simple there were to make. Will the sauce keep if not used right away?

  7. AvatarIraida Mendez

    I like, I like a lot!!!. Would you make me some for Mother’s Day?. As always, your video is great!. Thank you!. Love, MOM

  8. AvatarFrancesca

    Delicious. I had these often when i was in southeast Asia too! Definitely gonna make these this week. They look more daunting than they actually are. Your video is a great inspiration and reminder how easy they are to make! (I’ll probably buy everything and then forget to buy the rice papers…)

  9. AvatarJon Sheppard

    Great stuff Barbara !!! I have to admit, however, making the rolls themselves seems easier for me than making the sauce !!
    I am excited to give it a try though !!


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