Fresh Spring Rolls with Peanut Sauce Recipe
Fresh Spring Rolls are light, healthy, and vibrant Vietnamese-style rolls made with rice wrappers, vermicelli noodles, fresh vegetables, herbs, and cooked shrimp. Served with a creamy peanut dipping sauce, these spring rolls are perfect as an appetizer or a light meal, combining refreshing textures and sweet-savory flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 15 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Spring Rolls
- 1 package spring roll rice wrappers (found in the Asian foods section at the grocery store)
- 1 package vermicelli rice noodles (found in the Asian foods section at the grocery store)
- 2 mangos, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded or sliced into thin strips
- 1 large English cucumber, peeled and thinly sliced
- 1 pound small, cooked shrimp, deveined, tails removed (or substitute chicken)
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
Peanut Sauce
- 3/4 cup sweet chili sauce
- 1/3 cup peanut butter, smooth or crunchy
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon hoisin sauce
Instructions
- Cook Noodles: Cook vermicelli noodles in boiling water for just a few minutes following package instructions. Drain and rinse immediately with cold water to stop cooking and prevent sticking.
- Prepare Fillings: Gather all the spring roll filling ingredients – sliced mango, shredded carrot, cucumber slices, fresh herbs, and cooked shrimp. Keep them ready for assembly.
- Soften Wrappers: Add about 1 inch of water to a large, deep dish or pie pan. Place one rice wrapper into the water and soak for 10-15 seconds until it is just flexible but still firm; do not over-soak to prevent tearing.
- Assemble Rolls: Lay the softened wrapper flat on your counter. Layer 1-2 slices of each vegetable, a few shrimp, some fresh mint, basil, cilantro leaves, and a small pinch of vermicelli noodles on the third of the wrapper closest to you.
- Roll Up: Fold the sides of the spring roll in over the filling. Then, tightly roll the side closest to you over the ingredients, sealing the filling inside and forming a compact spring roll like a burrito.
- Make Peanut Sauce: Combine sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce in a food processor or blender. Pulse until the mixture forms a smooth, creamy sauce.
- Serve: Plate the spring rolls and serve with the peanut dipping sauce on the side for dipping.
Notes
- Do not soak the rice wrappers for too long; they become fragile and can tear easily when rolling.
- Fresh herbs add a vital burst of flavor, so do not skip them.
- You can substitute cooked chicken or tofu for shrimp to customize the rolls.
- Keep the spring rolls covered with a damp cloth if not serving immediately to prevent drying out.
- The peanut sauce can be adjusted by adding more chili sauce for spiciness or peanut butter for creaminess.