Vietnamese Spring Rolls (Printable)
Fresh rice paper rolls with vegetables, herbs, and shrimp served with savory peanut sauce.
# What You Need:
→ Spring Rolls
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 ounces rice vermicelli noodles
03 - 7 ounces cooked shrimp, peeled, deveined, and halved lengthwise
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned, seeds removed
06 - 8 leaves butter lettuce or romaine, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)
→ Peanut Dipping Sauce
10 - 3 tablespoons peanut butter, smooth or crunchy
11 - 2 tablespoons hoisin sauce
12 - 1 tablespoon soy sauce (use gluten-free if needed)
13 - 1 tablespoon fresh lime juice
14 - 1 teaspoon sriracha or chili sauce (optional)
15 - 3-4 tablespoons warm water, to thin consistency
# How To Make It:
01 - Soak rice vermicelli noodles in hot water for 5-7 minutes until tender. Drain thoroughly and rinse under cold water to stop cooking. Set aside in a colander to drain completely.
02 - Arrange all prepared ingredients on your work surface in separate piles: shrimp (or chosen protein), lettuce, herbs, carrots, cucumber, and cooked noodles. Having everything accessible makes assembly efficient.
03 - Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-8 seconds, just until slightly softened but still pliable. Remove and lay flat on a clean, damp kitchen towel or cutting board.
04 - Place a small amount of lettuce on the lower third of the wrapper. Add noodles, carrot, cucumber, and fresh herbs. Top with 2-3 shrimp halves, placing them cut side up for presentation through the translucent wrapper.
05 - Fold the bottom edge of the wrapper tightly over the filling. Fold in both sides toward the center, then roll forward to create a tight cylinder. The wrapper will seal itself. Repeat with remaining ingredients to make 8 rolls.
06 - Whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha in a small bowl. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and creamy. Adjust consistency to your preference.
07 - Arrange spring rolls on a serving platter. Serve immediately with peanut dipping sauce on the side. Best enjoyed fresh, but can be stored covered with a damp cloth for up to 2 hours.
# Expert Suggestions:
01 -
- The combination of cool crisp vegetables and warm aromatic herbs creates layers of flavor that dance across your palate
- These rolls are incredibly forgiving once you understand the rice paper and perfect for customizing with whatever fresh ingredients you have on hand
02 -
- Rice paper continues to soften after you remove it from water so do not oversoak or it will become too fragile to roll
- Work quickly and keep finished rolls covered with a damp kitchen towel because they dry out and become tough within minutes
03 -
- Pat your vegetables dry with a clean kitchen towel before rolling because excess water makes the rice paper soggy and prone to tearing
- If your rice paper cracks or tears simply layer a small piece of fresh wrapper over the problem area and continue rolling