Vietnamese Spring Rolls (Print Version)
Light and refreshing rolls filled with crisp vegetables, herbs, and protein in delicate rice paper with savory peanut sauce.
# What You'll 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, and halved lengthwise
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned, seeds removed
06 - 8 butter lettuce or romaine leaves, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil
→ Peanut Dipping Sauce
10 - 3 tbsp peanut butter
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce
13 - 1 tbsp lime juice
14 - 1 tsp sriracha or chili sauce
15 - 3-4 tbsp warm water
# How to Make It:
01 - Soak rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain thoroughly and rinse with cold water. Set aside.
02 - Julienne carrot and cucumber, removing cucumber seeds. Arrange shrimp, lettuce, mint, cilantro, Thai basil, carrots, cucumber, and cooked noodles on work surface.
03 - Fill large shallow bowl with warm water. Dip one rice paper wrapper for 5-8 seconds until pliable but not soggy. Lay flat on damp towel or cutting board.
04 - Place lettuce, noodles, carrot, cucumber, and herbs on lower third. Top with 2-3 shrimp halves, cut side up. Fold bottom over filling, fold in sides, roll tightly to seal.
05 - Repeat with remaining ingredients to make 8 spring rolls total.
06 - Whisk peanut butter, hoisin, soy sauce, lime juice, sriracha, and warm water in small bowl until smooth and creamy. Adjust consistency with additional water if needed.
07 - Serve spring rolls immediately with peanut dipping sauce on the side.
# Expert Advice:
01 -
- You can prepare everything ahead and roll them last minute for a stunning appetizer that looks impressive but is secretly foolproof
- The combination of cool crisp vegetables with that rich creamy peanut sauce creates this perfect balance of fresh and indulgent
02 -
- Rice paper continues to soften as it sits, so slightly under soak it rather than leaving it in the water too long
- Work on a damp towel not a dry surface because the wrapper will stick to anything that is not slightly moist
- Do not be tempted to overfill the rolls or they will burst when you try to roll them up
03 -
- Mix up the herb combinations with whatever looks fresh at the market, sometimes I add perilla or shiso leaves
- Julienne your vegetables as thinly as possible for that professional look and easier rolling