Fresh Spring Rolls Peanut Sauce (Print Version)
Crispy vegetable-filled rolls with creamy peanut dipping sauce ready in 30 minutes.
# What You Need:
→ For the Spring Rolls
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1.75 oz red cabbage, finely shredded
07 - 1 small avocado, sliced
08 - 8 large fresh lettuce leaves
09 - 24 fresh mint leaves
10 - 24 fresh cilantro sprigs
11 - 16 fresh basil leaves
→ For the Peanut Dipping Sauce
12 - 3 tbsp creamy peanut butter
13 - 1 tbsp soy sauce (use gluten-free if needed)
14 - 1 tbsp hoisin sauce
15 - 1 tbsp lime juice
16 - 1 tsp sesame oil
17 - 1-2 tbsp warm water (to thin, as needed)
18 - 1 tsp honey or maple syrup
19 - 1 small garlic clove, finely grated
20 - 1 tsp sriracha or chili sauce (optional)
# How to Make It:
01 - Cook rice vermicelli according to package directions. Drain thoroughly and rinse under cold running water until completely cooled. Set aside in a colander to remove excess moisture.
02 - Arrange all prepared vegetables, herbs, and cooked noodles in separate shallow bowls or plates. Keep a clean, damp kitchen towel nearby for working surface.
03 - Fill a large shallow dish or pie plate with warm water. Submerge one rice paper wrapper completely for 10-15 seconds until just pliable and slightly translucent. Transfer to a clean, damp towel or cutting board.
04 - Position one lettuce leaf in the lower third of the softened wrapper. Add a small portion of noodles, then arrange carrot, cucumber, bell pepper, cabbage, and avocado strips. Top with 3 mint leaves, 3 cilantro sprigs, and 2 basil leaves.
05 - Fold both sides of the wrapper inward toward the center. Starting from the bottom edge, roll upward tightly while keeping the filling compact. The wrapper will seal itself. Repeat with remaining ingredients.
06 - Whisk peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, honey, grated garlic, and sriracha in a medium bowl until smooth. Gradually add warm water, 1 tbsp at a time, until desired dipping consistency is reached.
07 - Slice rolls in half diagonally if desired. Arrange on a serving platter alongside peanut dipping sauce. Serve immediately while wrapper remains fresh and vegetables crisp.
# Expert Hints:
01 -
- No cooking required for the rolls themselves, just assembly and fresh ingredients
- Endlessly customizable based on what is in your crisper drawer
- The peanut sauce comes together in minutes and keeps for weeks
- They look impressive but are actually quite forgiving once you get the technique
02 -
- Rice papers continue to soften as they sit, so roll them just before serving for the best texture
- If your wrapper tears during rolling, simply press another small piece of rice paper over the tear to patch it
- The sauce thickens in the refrigerator, so add a splash of water before serving leftovers
- Room temperature fillings roll easier than cold ones, so let your prepped ingredients sit out for fifteen minutes
03 -
- Use the widest vegetable peeler you own to create long, elegant ribbons of carrot and cucumber
- Serve with extra lime wedges on the side for guests who love bright acidity