Vietnamese Spring Rolls with Peanut Sauce (Printable)
Fresh rice paper rolls with crisp vegetables, herbs, and protein served with savory peanut sauce
# What You'll 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, and halved lengthwise (or substitute with cooked chicken or tofu)
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned, 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)
→ Peanut Dipping Sauce
10 - 3 tbsp peanut butter (smooth or crunchy)
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 1 tbsp fresh lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water (to thin)
# How To Make It:
01 - Soak the rice vermicelli noodles in hot water for 5-7 minutes until tender. Drain thoroughly and rinse with cold water to stop the cooking process. Set aside to drain completely.
02 - Julienne the carrot and cucumber, removing cucumber seeds. Tear lettuce leaves into manageable pieces. Arrange all ingredients including shrimp, lettuce, herbs, vegetables, and noodles on a clean 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 softened but still pliable. Transfer to a damp kitchen towel or clean cutting board, laying it flat.
04 - Layer a small amount of lettuce, noodles, carrot, cucumber, and herbs on the lower third of the wrapper. Top with 2-3 shrimp halves, placing them cut side up for visual appeal through the transparent wrapper.
05 - Fold the bottom edge of the wrapper over the filling, then fold in both sides. Roll tightly but gently away from you, ensuring the wrapper seals itself. Repeat with remaining ingredients to create 8 rolls total.
06 - In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Adjust consistency by adding more water if needed.
07 - Arrange spring rolls on a serving platter and serve immediately with the peanut dipping sauce on the side. For best presentation, cut rolls in half diagonally before serving.
# Expert Suggestions:
01 -
- These rolls are incredibly refreshing and light, making them perfect for hot days when you want something satisfying but not heavy
- The peanut sauce is absolutely addictive and honestly, I have been known to eat it straight off the spoon
02 -
- Work quickly once the rice paper is softened because it continues to absorb moisture and becomes harder to handle the longer it sits
- If your wrappers are tearing, you are either soaking them too long or overfilling them with ingredients
03 -
- Cut vegetables into matchsticks rather than chunks for easier rolling and better texture in every bite
- The secret to restaurant style rolls is placing the shrimp cut side up so the coral color shows through the wrapper