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
Scale
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
