Fresh Vietnamese Spring Rolls (Printable Version)

Light rice paper rolls with shrimp, crisp vegetables, and fresh herbs paired with creamy peanut dipping sauce.

# Ingredient List:

→ 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

→ Noodles

08 - 2 oz rice vermicelli noodles

→ Wrappers

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

→ 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
16 - 1 tsp toasted sesame oil
17 - 1 small garlic clove, minced
18 - Crushed peanuts, for garnish

# Directions:

01 - Soak rice vermicelli noodles in hot water for 3-5 minutes until tender. Drain thoroughly and set aside.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and basil on a large platter for accessible assembly.
03 - Fill a shallow dish with warm water. Submerge one rice paper wrapper for 5-7 seconds until pliable. Transfer to a clean, damp surface.
04 - Position 2 shrimp halves, cut-side down, across the bottom third. Layer with noodles, lettuce, carrot, cucumber, and fresh herbs.
05 - Fold sides inward over filling. Roll tightly from bottom, tucking ingredients in securely. Repeat for remaining wrappers.
06 - Whisk peanut butter, hoisin, soy sauce, lime juice, and sugar. Incorporate warm water gradually until smooth. Add sesame oil and garlic.
07 - Present spring rolls immediately with peanut sauce. Garnish with crushed peanuts if desired.

# Expert Tips:

01 -
  • You get all the satisfaction of restaurant quality spring rolls without deep frying or heating up your kitchen
  • The peanut sauce comes together in minutes and tastes better than anything you can buy
  • These rolls are incredibly forgiving once you master the simple rolling technique
02 -
  • Over soaking the rice paper is the number one mistake beginners make so err on the side of under soaking
  • Work with damp hands and on a damp surface because the wrappers become extremely sticky and fragile once softened
  • The sauce will thicken as it sits so add more water right before serving if needed
03 -
  • Keep a small bowl of water nearby to moisten your fingers if they get too sticky while handling the rice paper
  • A sharp serrated knife works best for cutting the rolls without squishing them

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