Fresh Vietnamese Spring Rolls (Print)
Light, refreshing rice paper rolls with vegetables, herbs, shrimp and noodles, paired with creamy peanut dipping sauce.
# What You’ll Need:
→ Protein
01 - 8 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
→ Vegetables & Herbs
02 - 1 cup lettuce leaves, torn
03 - 1 medium carrot, julienned
04 - 1/2 medium cucumber, julienned
05 - 1/2 cup fresh mint leaves
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup fresh Thai basil leaves
→ Noodles
08 - 2 oz rice vermicelli noodles
→ Wrappers
09 - 8 round rice paper wrappers (8.5-inch)
→ Dipping Sauce
10 - 1/4 cup creamy peanut butter
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce
13 - 1 tbsp lime juice
14 - 1 tsp sugar
15 - 2-3 tbsp warm water
16 - 1 tsp toasted sesame oil
17 - 1 small garlic clove, minced
18 - Crushed peanuts for garnish
# How To Make:
01 - Cook rice vermicelli noodles according to package directions, typically soaking in hot water for 3-5 minutes. Drain thoroughly and set aside.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and basil on a large platter for efficient assembly.
03 - Fill a shallow dish with warm water. Submerge one rice paper wrapper for 5-7 seconds until pliable. Transfer to a clean, damp towel.
04 - Position 2 shrimp halves cut-side down across the bottom third. Add noodles, lettuce, carrot, cucumber, and herbs.
05 - Fold both sides inward over filling. Roll tightly from bottom to top, enclosing all ingredients. Repeat with remaining wrappers.
06 - Whisk peanut butter, hoisin, soy sauce, lime juice, sugar, and water until smooth. Add sesame oil and garlic. Adjust consistency with water.
07 - Present spring rolls immediately with peanut dipping sauce. Garnish with crushed peanuts if desired.
# Expert Tips:
01 -
- Theyre impossibly light yet satisfying, perfect when you want something fresh that still feels like a treat
- The peanut sauce transforms everything into something absolutely addictive
02 -
- Over-soaking rice paper is the number one mistake, go for slightly stiff rather than too soft
- The sauce needs to sit for a few minutes for flavors to meld, so make it first and let it hang out while you roll
03 -
- Work on a damp towel to prevent wrappers from sticking to your surface
- Double your sauce batch because everyone will want extra