Vietnamese Spring Rolls with Peanut Sauce (Print View)
Crisp vegetables, herbs, and shrimp in delicate rice paper with creamy peanut sauce
# What You Need:
→ Spring Roll Components
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 7 oz cooked shrimp, peeled, deveined, halved lengthwise
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned, seeds removed
06 - 8 butter lettuce or romaine leaves, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)
→ 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 fresh lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water
# How to Make It:
01 - Submerge rice vermicelli noodles in hot water for 5-7 minutes until tender. Drain thoroughly and rinse under cold water to stop cooking. Set aside in a colander to remove excess moisture.
02 - Arrange all prepared ingredients on your work surface in separate piles: shrimp halves, lettuce leaves, mint, cilantro, basil, julienned carrots, cucumber strips, and cooked noodles. Having everything organized makes the rolling process efficient.
03 - Fill a large shallow bowl with warm water. Submerge one rice paper wrapper completely for 5-8 seconds until pliable but not mushy. Remove and lay flat on a clean, damp kitchen towel or cutting board.
04 - Position the wrapper with one corner pointing toward you. Place lettuce leaves on the bottom third, followed by small portions of noodles, carrot, cucumber, and herbs. Arrange 2-3 shrimp halves cut side up on top for visual appeal through the translucent wrapper.
05 - Fold the bottom edge over the filling tightly. Fold in both sides toward the center. Continue rolling forward from bottom to top, applying gentle pressure to create a tight cylinder. The wrapper will seal itself. Repeat until all ingredients are used, yielding 8 rolls.
06 - Combine peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha in a small bowl. Whisk vigorously while gradually adding warm water until smooth and creamy. Adjust consistency with additional water if needed for a dipping consistency.
07 - Place spring rolls on a serving platter with the peanut dipping sauce alongside. For best texture and appearance, serve within 2 hours of preparation. If making ahead, cover rolls with a damp cloth to prevent drying out.
# Expert Tips:
01 -
- You get that satisfying crunch without any cooking guilt, making them perfect for those days when you want something substantial but still light
- The peanut sauce is literally drinkable, and I may or may not have licked the bowl clean on multiple occasions
02 -
- Rice paper continues to soften as you work, so don't oversoak it or you'll end up with a frustrating sticky situation
- Keep finished rolls covered with a damp cloth or they'll dry out and become tough little cigars nobody wants to eat
03 -
- Work with dry hands when handling the rice paper, otherwise you'll accidentally create holes in places you didn't intend
- Place your filling slightly off-center toward the bottom, giving yourself more wrapper to work with for that final fold