Fresh Vietnamese Spring Rolls (Printable Version)

Light rice paper rolls with crisp vegetables, herbs, shrimp, and vermicelli served with savory peanut sauce.

# What You Need:

→ Protein

01 - 8 large cooked shrimp, peeled, deveined, and sliced in half lengthwise

→ Vegetables & Herbs

02 - 1 cup lettuce leaves, torn
03 - 1 medium carrot, julienned
04 - 1/2 medium cucumber, julienned
05 - 1/2 cup fresh mint leaves
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup fresh Thai basil leaves (optional)

→ Noodles

08 - 2 oz rice vermicelli noodles

→ Wrappers

09 - 8 round rice paper wrappers (8.5-inch diameter)

→ Dipping Sauce

10 - 1/4 cup creamy peanut butter
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce
13 - 1 tbsp lime juice
14 - 1 tsp sugar
15 - 2-3 tbsp warm water (as needed for consistency)
16 - 1 tsp toasted sesame oil (optional)
17 - 1 small garlic clove, minced (optional)
18 - Crushed peanuts, for garnish (optional)

# Directions:

01 - Cook rice vermicelli noodles according to package directions, typically by soaking in hot water for 3-5 minutes until tender. Drain thoroughly and set aside to cool.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and Thai basil on a large platter for efficient assembly during rolling.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-7 seconds until pliable. Transfer to a clean, damp kitchen towel or non-stick surface, laying it flat.
04 - Position 2 shrimp halves with pink side facing down in a horizontal row across the bottom third of wrapper. Add small portions of noodles, lettuce, carrot, cucumber, mint, cilantro, and basil.
05 - Fold both sides of wrapper inward over filling. Roll tightly from bottom, tucking ingredients securely inside. Repeat process with remaining wrappers and fillings.
06 - Whisk peanut butter, hoisin sauce, soy sauce, lime juice, sugar, and warm water until smooth and creamy. Incorporate sesame oil and garlic if using. Add additional water as needed to achieve desired consistency.
07 - Present spring rolls immediately alongside peanut dipping sauce. Sprinkle crushed peanuts over sauce as garnish if desired.

# Expert Tips:

01 -
  • Theyre impossibly light but somehow satisfying, like eating a garden wrapped in a hug
  • The peanut sauce alone is worth keeping in your fridge forever
  • Everyone gets to play with their food at the table, which makes dinner feel like a party
02 -
  • The rice papers will continue softening after you remove them from water, so err on the side of under soaking rather than over soaking
  • Roll everything as tightly as you can without tearing the wrapper, or theyll fall apart when you try to dip them
  • Keep your hands damp while working, dry fingers will stick to the wrappers and create frustrating situations
03 -
  • Work on a damp towel, not a dry cutting board, to prevent sticking
  • If your wrapper tears, just layer a small piece of another wrapper over the hole and keep going

Go Back