Fresh Spring Rolls with Peanut Sauce Recipe
If you are craving a light yet satisfying treat, this Fresh Spring Rolls with Peanut Sauce Recipe is exactly what you need. These vibrant rice paper rolls are bursting with a crunchy, colorful medley of fresh veggies and herbs, complemented by tender rice vermicelli noodles and your choice of shrimp or tofu. Wrapped in delicate rice paper and paired with a creamy, tangy peanut dipping sauce, each bite delivers a refreshing harmony of textures and flavors that feels like a little celebration of freshness in your mouth.
Ingredients You’ll Need
The beauty of this Fresh Spring Rolls with Peanut Sauce Recipe lies in its simple, wholesome ingredients that work together to create a perfect balance of taste and look amazing on the plate. Each component plays a vital role, from crisp veggies for texture and color to fragrant herbs that elevate every bite.
- Rice paper wrappers: These translucent sheets are the essential vessel that holds all the wonderful fillings together with a subtle chewy texture.
- Cooked rice vermicelli noodles: Soft and delicate, they add a gentle body to the rolls.
- Shredded carrots: A sweet crunch and vibrant orange color brighten every bite.
- Shredded purple cabbage: Adds earthiness and a lovely pop of color.
- Julienned cucumber: Provides a cool, hydrating crunch that’s irresistibly fresh.
- Thinly sliced red bell pepper: Sweet and crisp, for a touch of brightness.
- Fresh mint leaves: Bursting with cooling aroma that lifts the overall flavor.
- Fresh cilantro leaves: Adds a zesty, herbal finish.
- Cooked shrimp or tofu (optional): Protein options add substance and satisfy different dietary needs.
- Large butter lettuce leaves: Help keep the fillings light while adding a layer of crunch.
- For the peanut sauce: Creamy peanut butter creates richness; soy sauce and hoisin add savory depth; rice vinegar lends acidity; sesame oil brings nuttiness; fresh ginger and garlic provide sharp aromatic notes; and warm water thins it to a perfect dipping consistency.
How to Make Fresh Spring Rolls with Peanut Sauce Recipe
Step 1: Prep Your Ingredients
Begin by cooking the rice vermicelli noodles according to package directions until tender, then drain and set aside. While the noodles cook, shred the carrots and purple cabbage, julienne the cucumber, and slice the red bell pepper thinly. Pluck fresh mint and cilantro leaves, and if you choose shrimp, cook and peel them. This prep ensures everything is ready for quick assembly.
Step 2: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water. Submerge one rice paper wrapper for about 10 seconds or until pliable but not too soft—otherwise, they’ll tear easily. Transfer the wrapper to a clean, damp surface to begin filling. This step requires a gentle touch, but soon it becomes second nature.
Step 3: Assemble the Rolls
Lay a butter lettuce leaf in the center of the softened rice paper as the first layer. Add a small handful of the vermicelli noodles, followed by a colorful mix of shredded carrots, cabbage, cucumber, red pepper, and fresh herbs. If using, add shrimp or tofu on top. Be careful not to overfill to make rolling easier.
Step 4: Roll It Up
Fold the sides of the rice paper inward snugly, then roll tightly upward from the bottom over the filling, similar to wrapping a burrito. The rice paper will seal itself, and a neat, compact roll will form. Repeat this process for the remaining wrappers and fillings.
Step 5: Whisk the Peanut Sauce
Combine creamy peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, and minced garlic in a bowl. Whisk together, gradually adding warm water until the sauce reaches a smooth, dippable consistency. This savory, slightly sweet sauce perfectly complements the fresh roll flavors.
How to Serve Fresh Spring Rolls with Peanut Sauce Recipe
Garnishes
Sprinkle chopped roasted peanuts or toasted sesame seeds over the peanut sauce for added crunch and visual appeal. A few extra mint or cilantro leaves scattered on the plate bring a burst of freshness that’s as pleasing to the eye as it is to the palate.
Side Dishes
Pair your spring rolls with a light cucumber salad or a tangy pickled vegetable mix to keep the meal bright and fresh. A simple bowl of miso soup or steamed edamame can also round out the experience without overshadowing the delicate flavors of the rolls.
Creative Ways to Present
For entertaining, arrange the rolls in a circle or a colorful pattern on a large platter, placing the peanut sauce bowl in the center. Use edible flowers or finely sliced red chili peppers as decorative accents. You can also serve them individually with small dipping bowls for a fun appetizer spread.
Make Ahead and Storage
Storing Leftovers
If you want to make your Fresh Spring Rolls with Peanut Sauce Recipe ahead, store them wrapped in damp paper towels inside an airtight container to keep the rice paper moist and prevent drying. Eat within 24 hours for the best texture and flavor.
Freezing
Freezing fresh spring rolls is not recommended because the rice paper becomes tough and the vegetables lose their crunch. It’s best to enjoy these fresh, but you can freeze leftover peanut sauce in an airtight container for convenient future use.
Reheating
Since these spring rolls are served cold or at room temperature, reheating is generally not needed. If the peanut sauce has been refrigerated, simply let it sit at room temperature or give it a quick stir to loosen before serving again.
FAQs
Can I make Fresh Spring Rolls with Peanut Sauce Recipe vegan?
Absolutely! Omit the shrimp and use tofu or extra veggies instead to keep it 100% vegan without compromising on flavor or texture.
What can I substitute for rice vermicelli noodles?
If you prefer, you can swap rice vermicelli for glass noodles or even thinly sliced zucchini ribbons for a lower-carb option that maintains a lovely texture.
How do I prevent rice paper wrappers from sticking together?
Make sure to place the softened wrappers on a damp, clean surface separated by a cloth or plastic wrap. Handling them gently also helps avoid sticking or tearing.
Is there a gluten-free option for the peanut sauce?
Yes! Simply substitute tamari for soy sauce and choose gluten-free hoisin sauce to keep the sauce safe for gluten-sensitive diners.
Can I add other proteins besides shrimp or tofu?
Definitely. Cooked chicken, thinly sliced beef, or even crab meat can be delicious additions depending on your taste preference.
Final Thoughts
This Fresh Spring Rolls with Peanut Sauce Recipe is a fantastic way to enjoy fresh, wholesome ingredients wrapped up in a fun, easy-to-eat format perfect for any occasion. Whether you’re looking for a light lunch, a tasty appetizer, or a healthy snack, these rolls bring bright flavors and satisfying textures that will keep you coming back for more. I can’t wait for you to try making these at home and discover how effortlessly they brighten up your meal times!
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Fresh Spring Rolls with Peanut Sauce Recipe
- Total Time: 25 minutes
- Yield: 8 rolls 1x
- Diet: Vegetarian, Vegan, Gluten Free
Description
Fresh Spring Rolls with Peanut Sauce are light, refreshing Vietnamese-style rolls filled with vibrant vegetables, fresh herbs, and optional shrimp or tofu, served with a flavorful creamy peanut dipping sauce. These no-cook, healthy rolls make a perfect appetizer or snack for any occasion.
Ingredients
Spring Rolls
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup cooked shrimp or tofu (optional)
- 8 large butter lettuce leaves
Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2–3 tablespoons warm water to thin
Instructions
- Prepare the Ingredients: Thoroughly wash and shred the carrots and purple cabbage. Julienne the cucumber and thinly slice the red bell pepper. Cook the rice vermicelli noodles according to package instructions and drain well. If using shrimp, ensure they are cooked and peeled. Rinse the fresh mint and cilantro leaves and set aside.
- Soften the Rice Paper Wrappers: Fill a shallow dish or large bowl with warm water. Submerge one rice paper wrapper fully in the warm water for about 10 seconds until pliable but not too soft. Carefully remove and lay flat on a clean dry surface to assemble.
- Assemble the Spring Rolls: Place one butter lettuce leaf in the center of each softened rice paper wrapper. Layer with a small handful of cooked rice noodles followed by the prepared shredded carrots, cabbage, cucumber, red bell pepper, fresh mint, cilantro, and shrimp or tofu if using. Fold the sides of the wrapper inward, then tightly roll from the bottom up to encase all the fillings, similar to rolling a burrito. Repeat the process for the remaining wrappers and fillings.
- Prepare the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, soy sauce (or tamari for gluten-free), hoisin sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Gradually add 2 to 3 tablespoons of warm water to thin the sauce to your desired consistency, whisking until smooth and creamy.
- Serve: Arrange the fresh spring rolls on a plate and serve immediately with the peanut dipping sauce on the side. For best texture and flavor, serve the rolls fresh or within 24 hours if stored properly.
Notes
- Spring rolls are best enjoyed fresh but can be stored wrapped in a damp paper towel and plastic wrap in the refrigerator for up to 24 hours.
- For a gluten-free version of the peanut sauce, substitute soy sauce with tamari.
- You can customize the rolls with your favorite protein such as cooked chicken or omit entirely for a vegan version.
- To prevent rice paper wrappers from sticking, handle them one at a time and serve immediately after rolling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: Vietnamese
