Fresh Vietnamese Spring Rolls (Print Version)
Light and refreshing rice paper rolls with vegetables, herbs, and shrimp paired with creamy peanut 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 Steps:
01 - Cook rice vermicelli noodles according to package directions, typically soaking in hot water for 3-5 minutes. Drain thoroughly and set aside.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and basil on a large platter for efficient assembly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-7 seconds until pliable. Transfer to a clean, damp kitchen towel or non-stick surface.
04 - Position 2 shrimp halves with pink side facing down across the lower third of wrapper. Add small portions of noodles, lettuce, carrot, cucumber, mint, cilantro, and basil.
05 - Fold both sides inward over filling. Roll tightly from bottom upward, completely enclosing ingredients. Repeat process with remaining wrappers and fillings.
06 - Whisk peanut butter, hoisin sauce, soy sauce, lime juice, sugar, and warm water until smooth. Incorporate sesame oil and garlic. Adjust water to achieve desired dipping consistency.
07 - Present spring rolls immediately accompanied by peanut dipping sauce. Garnish with crushed peanuts if preferred.
# Expert Tips:
01 -
- The peanut sauce comes together in seconds but tastes like it simmered for hours
- You can prep everything ahead and assemble them right before guests arrive
- Each roll becomes a beautiful edible mosaic that looks impressive on any platter
02 -
- Work with one wrapper at a time instead of soaking them all at once, or they will stick together and tear
- Keep your hands damp while working with the rice paper, as dry fingers can catch and rip the softened wrapper
03 -
- Place a damp kitchen towel under your work surface to prevent wrappers from sliding around while you roll
- If a wrapper tears, layer a small piece of an extra wrapper over the tear to patch it