Fresh Spring Rolls With Peanut Sauce (Printable)
Delicate rice paper rolls with crisp vegetables, fresh herbs, shrimp, and creamy peanut dipping sauce. Ready in 30 minutes.
# Ingredient List:
→ Spring Roll Components
01 - 8 rice paper wrappers (8.5-inch diameter)
02 - 16 medium cooked shrimp, peeled and halved lengthwise
03 - 2.8 oz rice vermicelli noodles, cooked and cooled
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 8 large fresh lettuce leaves (butter or romaine), torn to fit
07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.7 oz fresh Thai basil leaves
→ Peanut Dipping Sauce
10 - 1/4 cup creamy peanut butter
11 - 1 tbsp soy sauce
12 - 1 tbsp hoisin sauce
13 - 1-2 tsp sriracha
14 - 1 tsp rice vinegar or lime juice
15 - 1 tsp honey or maple syrup
16 - 1/4-1/3 cup warm water
# How to Make:
01 - Cook rice vermicelli noodles according to package instructions, rinse thoroughly with cold water, and drain well. Julienne the carrot and cucumber into thin strips. Wash, dry, and tear lettuce leaves to appropriate sizes. Pat herbs dry and remove tough stems.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-8 seconds until pliable but not mushy. Lay flat on a clean, damp kitchen towel, smoothing out any wrinkles.
03 - Position 2 shrimp halves cut-side up, 2 inches from the bottom edge. Layer with a small portion of noodles, julienned carrot, cucumber strips, lettuce leaf, and an assortment of mint, cilantro, and basil leaves.
04 - Fold the bottom edge over the filling tightly. Fold in both sides toward the center, then continue rolling forward into a compact cylinder. Place seam-side down on a serving plate. Repeat with remaining wrappers and filling.
05 - Whisk together peanut butter, soy sauce, hoisin sauce, sriracha, vinegar, and honey in a small bowl until smooth. Gradually incorporate warm water, 1 tablespoon at a time, until reaching a dippable consistency similar to heavy cream.
06 - Arrange spring rolls on a serving platter with the peanut sauce alongside. For best results, serve immediately while wrappers remain fresh and vegetables retain their crunch.
# Helpful Tips:
01 -
- You get all the satisfaction of restaurant quality spring rolls without turning on your stove or breaking a sweat
- The peanut sauce comes together in seconds and honestly, I've been caught eating it straight from the bowl with a spoon
02 -
- If your rice paper tears during rolling, don't panic, just layer a small piece of a new wrapper over the tear and continue rolling
- These rolls don't refrigerate well beyond four hours, as the rice paper becomes tough and the vegetables lose their crunch
03 -
- Have all your ingredients prepped and arranged in separate bowls before you start rolling, assembly line style
- Use the sharpest knife you have for slicing vegetables, thin cuts make rolling significantly easier