Vietnamese Spring Rolls Peanut Sauce

The first time I attempted Vietnamese spring rolls, my kitchen counter looked like a vegetable explosion gone wrong. Rice paper stuck to everything except what I actually wanted it to, and my filling ended up scattered across three different plates. But something about those transparent wrappers, glowing in the afternoon light, made me persistent. Now they are one of those recipes I make when I want food that feels like eating sunshine.

Last summer, I taught my niece how to roll these during a heatwave when turning on the oven felt like a terrible mistake. We made such a mess, rice paper wrappers flying everywhere, but she was so proud of her misshapen creations. Now every time she visits, she asks if we can make the transparent tacos again.

Ingredients

• 8 rice paper wrappers: These delicate rounds need just seconds in warm water to transform from stiff to perfectly pliable
• 100 g rice vermicelli noodles: Soak them until tender but still with a slight chew, then rinse well to stop the cooking
• 200 g cooked shrimp: Halve them lengthwise so the pretty pink shows through the translucent wrapper
• 1 medium carrot, julienned: The crunch here is non negotiable, so cut those strips thin and uniform
• 1 small cucumber, julienned: Remove the seeds first or your rolls will end up soggy in the middle
• 8 leaves butter lettuce: Tear them into pieces that will fit comfortably inside your wrapper without tearing it
• fresh mint, cilantro, and Thai basil: These herbs are what make the recipe sing, so do not be shy with them
• 3 tbsp peanut butter: Smooth blends more easily into sauce but crunchy adds this wonderful texture
• 2 tbsp hoisin sauce: This adds sweetness and depth that balances the bright lime and salty soy
• 1 tbsp soy sauce: Use tamari if you need these to be gluten free
• 1 tbsp lime juice: Fresh squeezed makes a difference you can actually taste
• 1 tsp sriracha: Leave it out if you are heat sensitive, but it adds such a nice kick

Instructions

Prep the noodles:

Soak the vermicelli in hot water for 5 to 7 minutes until they are soft but still have some bounce to them. Drain and rinse under cold water so they do not keep cooking and turn to mush.

Set up your station:

Arrange all your ingredients in separate piles on a large cutting board or clean work surface. This assembly line approach makes the rolling process so much smoother when you are in the middle of it.

Soften the rice paper:

Dip one wrapper into a bowl of warm water for just 5 to 8 seconds. You want it pliable, not dissolving, so err on the side of under soaking at first.

Layer your filling:

Place lettuce, noodles, vegetables, and herbs on the lower third of the wrapper. Top with shrimp halves cut side up because they look so pretty through the translucent rice paper.

Roll it up:

Fold the bottom over the filling, tuck in the sides like a burrito, and roll forward tightly but gently. The rice paper is surprisingly forgiving as it continues to soften while you work.

Make the magic sauce:

Whisk together the peanut butter, hoisin, soy sauce, lime juice, sriracha, and enough warm water to reach a creamy consistency. This sauce is what you will want to put on everything afterward.

Save

These became my go to contribution to potlucks after watching them disappear in minutes at a summer picnic. There is something so satisfying about bringing food that looks impressive but is actually just fresh vegetables wrapped in clever paper.

Make Ahead Strategy

You can prep all the vegetables and cook the noodles a day ahead, just keep everything separate in the refrigerator. The sauce actually gets better after a day in the fridge because the flavors have time to meld together.

Protein Variations

While shrimp is traditional and beautiful through the translucent wrapper, I have made these with shredded poached chicken, baked tofu, or even just extra vegetables for a completely vegan version. Each protein changes the character just enough to keep things interesting.

Serving Suggestions

Cover finished rolls with a damp cloth if you are not serving them immediately because rice paper dries out and gets tough. These pair perfectly with a crisp white wine or an ice cold lager on a hot afternoon.

• Cut them in half on the diagonal for easier eating at parties
• Extra sauce keeps for a week in the refrigerator
• Leftovers rarely happen but should be eaten within 24 hours

Save

There is something meditative about the rhythm of dipping, filling, and rolling these fresh spring rolls. Maybe it is the way ordinary vegetables become something extraordinary wrapped in that delicate paper.

Recipe FAQ

→ How do I prevent rice paper from tearing?

Soak wrappers in warm water for just 5-8 seconds until pliable but not overly soft. Work on a damp surface and roll gently but firmly to avoid rips. Practice makes perfect with rice paper technique.

→ Can I make Vietnamese spring rolls ahead of time?

Prepare ingredients in advance but assemble rolls within 2 hours of serving. Rice paper dries out quickly, so cover completed rolls with a damp cloth and store at room temperature. The peanut sauce can be refrigerated for up to 5 days.

→ What can I use instead of shrimp?

Substitute with cooked chicken breast, baked or fried tofu, or keep them vegetarian with extra vegetables. Tofu absorbs flavors well and provides protein while maintaining the roll's fresh character.

→ How do I make the peanut sauce thinner or thicker?

Add warm water one tablespoon at a time to reach desired consistency. For thicker sauce, reduce water or add more peanut butter. The sauce should easily coat a spoon while remaining pourable.

→ Are Vietnamese spring rolls healthy?

These rolls are packed with fresh vegetables, herbs, and lean protein while being naturally low in fat. Rice paper adds minimal calories, and the peanut sauce provides healthy fats and protein. They're gluten-free and dairy-free, suitable for many dietary needs.

→ What herbs are essential for authentic flavor?

Fresh mint, cilantro, and Thai basil create the classic aromatic profile. If Thai basil is unavailable, regular basil or additional mint works. The herbs provide the distinctive fresh taste that defines Vietnamese cuisine.