Vietnamese Spring Rolls with Strawberries

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Vietnamese Spring Rolls

A Vietnamese Spring Rolls recipe with a California strawberries twist! These spring rolls with strawberries are a refreshing change from the usual fried variety and are a wonderfully healthy appetizer.

Vietnamese Spring Rolls with Strawberries

Servings 8 spring rolls


Strawberry Dipping Sauce

  • ½ cup about 2 ounces sliced stemmed California strawberries
  • 2 Tbsp rice vinegar
  • 1 Tbsp Asian sesame oil
  • 1 Tbsp sugar
  • 2 tsp Vietnamese fish sauce
  • ½ tsp chili flakes

Spring Rolls

  • ¾ lb cooked shelled shrimp
  • ¾ tsp seasoned rice vinegar
  • 8 spring roll wrappers
  • 16 mint leaves
  • 16 cilantro sprigs
  • ¾ cup about 3 ounces quartered stemmed California strawberries
  • 1 cup peeled seeded cucumber cut into 2 x 1/4 x 1/8-inch strips


Rolls may be made up to 8 hours ahead. Place in single layer on plastic wrap-lined pan, cover with plastic wrap. Refrigerate until needed.
Diabetes Exchanges: Starch 0.5, Fruit 0.25, Very Lean Meat 1.5, Fat 0.5


To make Strawberry Dipping Sauce:

  • In blender or food processor, purée strawberries, vinegar, oil, sugar, and fish sauce until smooth. Add chili flakes; blend until chili flakes are mixed in but still visible.

To make Spring Rolls:

  • In bowl, toss shrimp with vinegar; set aside.
  • Dip 1 wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water. Place 2 mint leaves, 2 cilantro sprigs, 3 pieces strawberry, 3 shrimp and 3 cucumber strips in a line down the center of wrapper. Fold bottom over filling, fold in sides and roll up into tight cylinder. Repeat with remaining ingredients to make 8 rolls.
  • Serve each roll with 1 tablespoon Strawberry Dipping Sauce.


Serving: 1g | Calories: 111kcal | Carbohydrates: 11g | Protein: 12g | Fat: 2g | Cholesterol: 80mg | Sodium: 178mg | Fiber: 1g | Sugar: 4g
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