Vietnamese Spring Rolls (Print Version)
Fresh rice paper rolls filled with crisp vegetables, herbs, and shrimp, served with savory peanut sauce.
# What You Need:
→ Spring Rolls
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 (or 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 lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water (to thin)
# How to Make It:
01 - Soak rice vermicelli noodles in hot water for 5-7 minutes until tender. Drain thoroughly and rinse with cold water to stop cooking process. Set aside in colander to drain excess moisture.
02 - Julienne carrot and cucumber, removing cucumber seeds. Tear lettuce leaves to appropriate size. Arrange shrimp halves (cut side up for presentation), lettuce, herbs, carrots, cucumber, and drained noodles on work surface in organized piles for easy assembly.
03 - Fill large shallow bowl with warm water. Dip one rice paper wrapper into water for 5-8 seconds until pliable but not fully softened. Remove and lay flat on damp kitchen towel or clean cutting board, smoothing out any wrinkles.
04 - Place small amount of lettuce, noodles, carrot, cucumber, and fresh herbs on lower third of wrapper. Arrange 2-3 shrimp halves on top, cut side facing up. Fold bottom edge over filling, fold in both sides, then roll tightly from bottom to top, applying gentle pressure to seal.
05 - Repeat rolling process with remaining ingredients to make 8 spring rolls total. Place completed rolls on damp surface to prevent drying. Cover with damp cloth if not serving immediately.
06 - Combine peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha in small bowl. Whisk vigorously while gradually adding warm water until smooth and creamy consistency is achieved. Adjust thickness with additional water if desired.
07 - Arrange spring rolls on serving platter. Serve immediately with peanut dipping sauce on the side. For best texture, consume within 2 hours of preparation.
# Expert Hints:
01 -
- You get all the satisfaction of something fresh and handmade without turning on your oven or heating up your kitchen
- The peanut sauce comes together in seconds and makes everything taste better even the mistakes
02 -
- Rice paper keeps softening even after you remove it from the water so do not over soak it or you will end up with a tearing frustration fest
- A damp kitchen towel under your workspace prevents sticking and makes cleanup so much easier
03 -
- Work with dry hands because water on your fingers makes rice paper stick to itself instantly
- Cut finished rolls in half at an angle to show off the beautiful layers inside