Vietnamese Spring Rolls (Print)
Fresh rice paper rolls filled 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 (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)
# How To Make It:
01 - Soak the rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain thoroughly and rinse with cold water. Set aside for assembly.
02 - Julienne the carrot and cucumber, removing seeds from cucumber. Arrange shrimp halves, lettuce leaves, mint, cilantro, Thai basil, carrots, cucumber, and cooked noodles on your work surface for easy access during rolling.
03 - Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-8 seconds until slightly soft but still pliable. Lay flat on a damp kitchen towel or clean cutting board.
04 - Place lettuce, noodles, carrot, cucumber, and herbs on the lower third of wrapper. Top with 2-3 shrimp halves (cut side up). Fold bottom over filling, fold in both sides, then roll tightly but gently to seal.
05 - Repeat the soaking and rolling process with remaining ingredients to create 8 spring rolls total.
06 - In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Add more water if needed to reach desired consistency.
07 - Serve spring rolls immediately with peanut dipping sauce on the side. If preparing ahead, cover with a damp cloth for up to 2 hours to prevent drying.
# Expert Advice:
01 -
- They assemble in under 30 minutes but look like you spent hours perfecting them
- The combination of cool crisp vegetables and warm nutty sauce hits every craving at once
- Perfect for feeding a crowd since everyone can customize their own fillings
02 -
- Over soaking the rice paper makes it impossibly fragile, err on the side of slightly firm
- Letting finished rolls touch each other causes them to stick, keep them separated on parchment paper
03 -
- Use a shallow bowl wider than your rice paper for even soaking
- Cut your vegetables into thin matchsticks for easier rolling and better texture