Vietnamese Spring Rolls with Mom's Special Sauce

Vietnamese Spring Rolls with Mom's Special Sauce


(1 vote) 4 1

Vietnamese spring rolls may be ubiquitous, but my mom's special sauce is one of a kind.

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Chicago, Illinois

Serving Size / Yield

10 rolls


  • Sauce:
  • 3 or 4 Tbs. of fish sauce
  • 1 Tbs. sugar
  • 1 tsp. vinegar
  • 1 tsp. crushed hot pepper flakes
  • 1 dash siracha sauce (optional)
  • Wrap:
  • 1 avocado
  • 1 bell pepper
  • 2 small rolls of packaged rice noodles
  • 10 spring roll wraps
  • 10 sticks of crab cake

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For sauce: mix all ingredients in a small bowl. Add Siracha if desired.

For wrap: Boil water in a pot. Meanwhile, cut avocado and bell peper into thin slices.

When water is boiling, dip one wrapper into the hot water for 1 second to soften and immediately lay wrapper flat onto a plate.

Across the center or the wrap, place 1 stick of crab cake, sliced avocado and sliced bell peppers, leaving about 2 inches uncovered on each side. 

Fold uncovered sides inward and tightly roll the wrapper.

Repeat for each roll.

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