Vietnamese Spring Rolls Peanut Sauce (Printable Version)
Fresh rolls packed with crisp vegetables, herbs, and protein, served with savory peanut sauce.
# What You Need:
→ Spring Roll Components
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 (or substitute with cooked chicken or tofu)
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned with seeds removed
06 - 8 leaves butter lettuce or romaine, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)
→ Peanut Dipping Sauce
10 - 3 tbsp peanut butter (smooth or crunchy)
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 1 tbsp fresh lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water (to thin)
# How to Make It:
01 - Soak the rice vermicelli noodles in hot water for 5-7 minutes until tender. Drain well and rinse thoroughly with cold water to stop cooking. Set aside in a colander to drain excess moisture.
02 - Organize all ingredients on your work surface for efficient assembly. Arrange shrimp halves cut side up, torn lettuce leaves, fresh herbs, julienned carrots, cucumbers, and drained noodles in separate piles. This setup streamlines the rolling process.
03 - Fill a large shallow bowl with warm water. Submerge one rice paper wrapper completely for 5-8 seconds until pliable but not overly soft. Remove carefully and lay flat on a clean, damp kitchen towel or cutting board. The paper will continue to soften as you work.
04 - Position the wrapper with one corner facing you. Place a small portion of lettuce on the bottom third as your base. Layer with a small handful of noodles, julienned carrots, cucumber strips, and fresh herbs. Arrange 2-3 shrimp halves cut side up on top for visual appeal.
05 - Fold the bottom edge of the wrapper tightly over the filling. Fold in both sides toward the center, then roll forward from the bottom, applying gentle pressure to create a firm cylinder. The wrapper should seal itself. Place seam side down on a platter.
06 - Repeat the process with remaining ingredients to make 8 spring rolls total. Work efficiently and cover completed rolls with a damp paper towel to prevent drying. If preparing ahead, rolls can hold for up to 2 hours when properly covered.
07 - In a small mixing bowl, combine peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha if using. Whisk vigorously while gradually adding warm water until you achieve a smooth, creamy consistency. The sauce should be thick enough to coat a spoon but pourable.
08 - Arrange fresh spring rolls on a serving platter alongside the peanut dipping sauce in a small bowl. For optimal texture and flavor, serve within 2 hours of preparation. Rice paper becomes tough and dry if left uncovered too long.
# Expert Advice:
01 -
- These rolls are like eating a garden wrapped in a hug, incredibly refreshing and light
- The peanut sauce is ridiculously good and might just become your new favorite dip for everything
02 -
- Rice paper continues softening after soaking, so err on the side of under soaking rather than over soaking
- Keep a small bowl of water nearby to wet your fingers if they get sticky during the rolling process
03 -
- Cut finished rolls in half on a diagonal for easier dipping and prettier presentation
- Make extra sauce because everyone will want to double dip and drizzle it generously