Fresh Spring Rolls with Peanut Sauce (Printable)
Crisp vegetable and shrimp rice paper rolls with creamy peanut dipping sauce
# What You'll Need:
→ For the Spring Rolls
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→ For the Peanut Sauce
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# How To Make It:
01 - Cook rice vermicelli noodles according to package instructions, rinse with cold water, and drain thoroughly. Julienne the carrot and cucumber into thin strips. Wash and dry all fresh herbs and lettuce leaves. Halve the cooked shrimp lengthwise.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-8 seconds until pliable but not mushy. Lay flat on a clean, damp kitchen towel.
03 - Place 2 shrimp halves cut-side up, 2 inches from the bottom edge. Layer with small amounts of noodles, carrot, cucumber, lettuce, and mixed herbs. Fold the bottom over filling, fold in sides, and roll tightly into a cylinder.
04 - Whisk together peanut butter, soy sauce, hoisin sauce, sriracha, vinegar, and honey in a small bowl. Gradually add warm water until smooth and dippable consistency is reached.
05 - Arrange fresh spring rolls on a serving platter with peanut sauce on the side. Serve immediately while wrappers are fresh and vegetables are crisp.
# Expert Suggestions:
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- You get all the crunch and brightness of spring without turning on your stove once
- The peanut sauce comes together in minutes and magically transforms everything it touches
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- Working on a damp kitchen towel prevents rice paper from sticking and tearing, the mistake that ruined my first attempt.
- Don't oversoak the wrappers or they'll become too fragile to handle and develop an unpleasant gummy texture.
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- The water temperature for softening wrappers should feel pleasantly warm to your touch, not hot
- If your sauce seems too thick, add water one tablespoon at a time until it flows like heavy cream