Vietnamese Spring Rolls with Peanut Sauce (Printable)
Fresh rolls with vegetables, herbs, shrimp, and peanut dipping sauce. Light, healthy appetizer ready in 40 minutes.
# What You'll Need:
→ For the Spring Rolls
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 7 oz cooked shrimp, peeled, deveined, and halved lengthwise
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned with seeds removed
06 - 8 leaves butter lettuce or romaine, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)
→ For the Peanut Dipping Sauce
10 - 3 tbsp peanut butter (smooth or crunchy)
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce (gluten-free if needed)
13 - 1 tbsp lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water
# How To Make It:
01 - Soak the rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain and rinse with cold water; set aside.
02 - Arrange shrimp, lettuce, herbs, carrots, cucumber, and noodles on a work surface for easy assembly.
03 - Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-8 seconds until slightly soft but still pliable. Lay flat on a damp kitchen towel or cutting board.
04 - Place lettuce, noodles, carrot, cucumber, and herbs on the lower third of the wrapper. Top with 2-3 shrimp halves, cut side up for presentation.
05 - Fold the bottom of the wrapper over the filling, fold in both sides, and roll tightly but gently to seal completely.
06 - Repeat the process with remaining ingredients to make 8 spring rolls total.
07 - Whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Adjust consistency with additional water as needed.
08 - Serve the fresh spring rolls immediately with peanut dipping sauce on the side.
# Expert Tips:
01 -
- These rolls are like eating a garden wrapped in hugs, somehow light enough for summer yet satisfying enough for dinner
- The peanut sauce alone has converted more spring roll skeptics than I can count
02 -
- Rice paper continues to soften after you remove it from water, so err on the side of under soaking rather than over soaking
- Work quickly once the wrapper is soft, or it will start drying out and become impossible to roll neatly
03 -
- Keep your hands slightly damp when working with rice paper to prevent sticking
- If your wrapper tears, just press another small piece of rice paper over the tear like a patch