Save Create vibrant, customizable summer rolls featuring crisp julienned vegetables, fragrant fresh herbs like mint and cilantro, and your choice of protein wrapped in delicate translucent rice paper. The process involves briefly soaking wrappers until pliable, then layering ingredients strategically before folding into neat cylindrical parcels. Pair these healthy appetizers with a rich, creamy peanut dipping sauce that perfectly balances the fresh vegetables. Ideal for entertaining or meal prep, these rolls stay fresh for hours when properly covered and offer endless protein variations from succulent shrimp to tender tofu.
My friend Linh invited me over for what she called rolling party which turned out to be a kitchen covered in rice paper wrappers and bowls of colorful vegetables. We sat at her table for hours hands sticky and laughing as we learned the art of folding these delicate translucent rolls together. That afternoon taught me that Vietnamese spring rolls are meant to be shared not just eaten.
Last summer I made these for a backyard barbecue and watched skeptical guests turn into converts after their first bite. Something about the interactive nature of assembling your own roll plus that irresistible peanut sauce makes people gather around the platter and stay there.
Ingredients
- Rice paper wrappers: These delicate translucent rounds become soft and pliable with a quick dip in warm water creating the perfect tender wrapper that holds everything together
- Rice vermicelli noodles: These thin white noodles add a satisfying chewy texture that contrasts beautifully with the crisp vegetables
- Cooked shrimp: Sweet succulent shrimp provide protein and a pop of pink color though you can easily swap in chicken tofu or leave them vegetarian
- Fresh mint cilantro and Thai basil: This aromatic herb trio is absolutely essential and what gives these rolls their distinctive bright fresh Vietnamese character
- Peanut butter and hoisin sauce: When whisked together with lime and warm water these create a rich creamy dipping sauce that perfectly balances the fresh cool rolls
Instructions
- Prepare your workspace:
- Cook the noodles according to package directions drain and rinse them under cold water then arrange all your ingredients in separate bowls within easy reach
- Master the rice paper:
- Fill a wide shallow bowl with warm water dip one wrapper for just 5 to 8 seconds until it softens but still feels slightly firm then lay it flat on a damp towel
- Build your roll:
- Layer lettuce noodles carrot cucumber and herbs on the bottom third of the wrapper place shrimp halves cut side up on top then fold the bottom up fold in the sides and roll tightly away from you
- Whisk the sauce:
- Combine peanut butter hoisin soy sauce lime juice and sriracha in a small bowl then gradually whisk in warm water until you reach a creamy dippable consistency
Save My daughter now requests these for her birthday dinner every year and the whole family gathers around the table each person building their own perfect roll while catching up on each others day. Food that brings people together is the best kind.
Getting the Roll Just Right
The biggest mistake I see is overstuffing the wrapper which makes rolling impossible and creates splits in the delicate paper. Start with less filling than you think you need and remember you can always make another roll if your first attempts are sparse.
Perfect Peanut Sauce Every Time
Natural peanut butter can make the sauce grainy and separated so I have learned to use creamy commercial peanut butter or stir the natural variety extremely well before measuring. The secret is whisking the warm water in gradually one tablespoon at a time until the sauce emulsifies into something smooth and luscious.
Make Ahead Strategy
While these are best served immediately you can prep all the components hours ahead and keep everything separated in the refrigerator. When ready to serve just set up your rolling station and let everyone assemble their own which keeps the rice paper from getting soggy.
- Place a damp paper towel under your working surface to prevent wrappers from sticking and sliding around
- Cut finished rolls in half diagonally right before serving to show off the beautiful colorful cross sections
- Keep your bowl of water slightly warm not hot as extreme temperatures can make the wrappers too soft too quickly
Save There is something profoundly satisfying about eating food so fresh it practically crunches and I hope these bright beautiful rolls bring a little Vietnamese spring into your kitchen regardless of the season.
Recipe FAQs
- → How do I prevent rice paper from tearing?
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Soak wrappers briefly in warm water for 5-8 seconds until pliable but not overly soft. Work on a damp towel and roll gently but firmly to maintain wrapper integrity.
- → Can I make these ahead of time?
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Yes, prepare rolls up to 2 hours before serving. Cover tightly with damp cloth or plastic wrap to prevent drying. For longer storage, keep components separate and assemble just before serving.
- → What proteins work best in spring rolls?
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Traditional choices include poached shrimp, grilled pork, or shredded chicken. Vegetarian options feature pressed tofu, tempeh, or additional vegetables like avocado and bell pepper strips.
- → How do I make the peanut sauce thinner or thicker?
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Add warm water one tablespoon at a time to reach desired consistency. For thicker sauce, reduce water or add more peanut butter. Adjust lime juice and hoisin to maintain flavor balance.
- → What herbs are essential for authentic flavor?
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Fresh mint, cilantro, and Thai basil provide authentic Vietnamese flavors. If Thai basil is unavailable, sweet basil or additional mint works well. Avoid dried herbs as they lack the necessary brightness.
- → Can I bake or fry these rolls?
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These are designed to be served fresh and raw. For crispy alternatives, try traditional fried egg rolls (cha gio) which use wheat wrappers and require deep frying for that golden crunch.
