Fresh Spring Rolls With Peanut Sauce (Printable)
Crisp vegetable and shrimp rice paper rolls with creamy peanut dipping sauce. A refreshing Vietnamese-style appetizer ready in 30 minutes.
# What You'll Need:
→ Spring Roll Components
01 - 8 rice paper wrappers (8.5-inch diameter)
02 - 16 medium cooked shrimp, peeled and halved lengthwise
03 - 2.8 oz rice vermicelli noodles, cooked and cooled
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 8 large fresh butter or romaine lettuce leaves, torn to fit
07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.7 oz fresh Thai basil leaves (optional)
→ Peanut Sauce
10 - 1/4 cup creamy peanut butter
11 - 1 tbsp soy sauce
12 - 1 tbsp hoisin sauce
13 - 1-2 tsp sriracha (to taste)
14 - 1 tsp rice vinegar or lime juice
15 - 1 tsp honey or maple syrup
16 - 1/4-1/3 cup warm water
# How-To Steps:
01 - Cook rice vermicelli noodles according to package directions, rinse thoroughly with cold water, and drain well. Julienne the carrot and cucumber into thin matchsticks. Wash, dry, and tear lettuce leaves into appropriate sizes. Pat all herbs dry and remove tough stems.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-8 seconds until pliable but not mushy. Lay flat on a clean, damp kitchen towel, smoothing out any wrinkles.
03 - Position 2 shrimp halves cut-side up approximately 2 inches from the wrapper's bottom edge. Add small portions of noodles, carrot, cucumber, lettuce, and mixed herbs above the shrimp. Avoid overfilling to prevent tearing.
04 - Fold the bottom edge tightly over the filling. Fold in both sides toward the center. Continue rolling forward to create a compact cylinder. The wrapper should seal itself. Repeat with remaining ingredients.
05 - Whisk peanut butter, soy sauce, hoisin sauce, sriracha, vinegar, and honey in a small bowl until smooth. Gradually incorporate warm water, 1 tablespoon at a time, until reaching a pourable consistency similar to heavy cream.
06 - Arrange spring rolls on a serving platter with peanut sauce alongside. For best results, serve immediately. If necessary, cover with damp paper towels and refrigerate up to 4 hours before serving.
# Expert Advice:
01 -
- The peanut sauce comes together in minutes and keeps in the fridge for weeks, meaning spontaneous snack attacks are always covered
- These rolls are endlessly adaptable, whatever vegetables or herbs you have in your crisper drawer will work beautifully
- Theres something deeply satisfying about eating with your hands and experiencing all those textures in one bite
02 -
- Over soaking the rice paper is the number one mistake, it should feel pliable but still have some structure when you remove it from the water
- Dont be tempted to overstuff your rolls, they will be impossible to roll tightly and will burst at the seams
- Keep a damp towel over your finished rolls to prevent them from drying out and becoming tough while you finish rolling the rest
03 -
- Room temperature fillings roll much easier than cold ones straight from the refrigerator
- If your rice paper tears, do not despair, layer a small piece of a fresh wrapper over the tear and continue rolling, no one will notice once it is folded
- Invest in a good julienne peeler or mandoline, it makes quick work of the vegetables and ensures uniform strips