Fresh Vietnamese Spring Rolls (Printer-friendly)

Light rice paper rolls with vegetables, shrimp, herbs and creamy peanut dipping 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

→ 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

# How to Make It:

01 - Soak rice vermicelli noodles in hot water for 3-5 minutes until tender. Drain well and set aside.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and basil on a large platter for assembly.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper for 5-7 seconds until pliable. Lay flat on a damp towel.
04 - Place 2 shrimp halves pink side down across bottom third. Add noodles, lettuce, vegetables, and herbs. Fold sides inward, roll tightly from bottom.
05 - Whisk peanut butter, hoisin, soy sauce, lime juice, sugar, and warm water until smooth. Add sesame oil and garlic. Adjust consistency with water.
06 - Serve immediately with peanut sauce, garnished with crushed peanuts.

# Expert Tips:

01 -
  • No cooking required except for boiling water for noodles, making these perfect for hot days when you cannot bear to turn on the stove
  • The peanut sauce comes together in seconds and tastes infinitely better than anything from a jar
  • You can customize the fillings based on whatever herbs and vegetables look fresh at the market
02 -
  • Rice paper continues to soften after you remove it from the water, so do not oversoak or you will end up with tearing and mushy rolls
  • Work on a damp towel or slightly wet surface to prevent the rice paper from sticking and tearing during assembly
  • The sauce thickens as it sits, so add a splash more water right before serving if needed
03 -
  • Keep a small bowl of water beside your work station to wet your fingers if they get sticky during rolling
  • If your rice paper tears, simply place a small piece of unused wrapper over the hole like a patch

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