Vietnamese Spring Rolls Peanut Sauce (Printable version)

Fresh rice paper rolls filled with crisp vegetables, herbs, and protein, served with savory peanut sauce

# List of ingredients:

→ Spring Rolls

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 (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 lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water (to thin)

# Directions:

01 - Soak the rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain thoroughly and rinse with cold water to stop cooking. Set aside in a colander to drain excess moisture.
02 - Julienne the carrot and cucumber, removing seeds from the cucumber. Tear lettuce leaves into pieces that will fit inside the rolls. Arrange all ingredients on your work surface: shrimp halves, lettuce, mint, cilantro, Thai basil, carrots, cucumber, and noodles.
03 - Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-8 seconds, just until it becomes slightly soft but still pliable. Remove and lay flat on a damp kitchen towel or clean cutting board.
04 - Place a small amount of lettuce on the lower third of the wrapper. Add noodles, carrot, cucumber, and herbs. Top with 2-3 shrimp halves, placing them cut side up for presentation through the wrapper. Fold the bottom of the wrapper over the filling, fold in both sides, then roll tightly but gently to seal.
05 - Repeat the soaking and rolling process with the remaining ingredients to make 8 spring rolls total. Work quickly to prevent the wrappers from drying out.
06 - In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha if using. Add warm water 1 tablespoon at a time, whisking continuously until smooth and creamy. Adjust consistency as needed.
07 - Serve spring rolls immediately with the peanut dipping sauce on the side. Cut rolls in half diagonally for easier eating if desired.

# Expert Advice:

01 -
  • The contrast between crisp vegetables and soft rice paper creates this incredible texture that makes every bite interesting
  • You can prep everything ahead and just roll when you are ready, which makes them perfect for stress free entertaining
  • That peanut sauce transforms something already delicious into something you will want to put on everything
02 -
  • Rice paper continues to soften after you soak it, so remove it from the water while it still feels slightly too stiff
  • Work on a damp towel rather than directly on your counter to prevent sticking
  • Do not try to stuff these too full or the paper will tear when you roll them
03 -
  • Double the sauce recipe because you will want it for other things throughout the week
  • Use a mandoline if you have one for perfectly uniform vegetable strips

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