Print

Fresh Vietnamese Spring Rolls Recipe with Easy Creamy Peanut Sauce

fresh vietnamese spring rolls - featured image
Print Recipe

Fresh Vietnamese spring rolls filled with shrimp, crisp vegetables, and herbs, served with a smooth and luscious creamy peanut sauce. Perfect for light meals, picnics, or entertaining.

Ingredients

Scale
  • Rice paper wrappers (round, thin sheets about 8 inches diameter)
  • Cooked shrimp, peeled, deveined, and sliced in half lengthwise (fresh or frozen, thawed)
  • Rice vermicelli noodles (3 ounces), cooked according to package instructions
  • Fresh herbs: mint leaves, cilantro, Thai basil
  • Julienned carrots (1 medium)
  • Julienned cucumber (1 medium)
  • Butter lettuce or romaine leaves (8 large leaves, torn into halves or thirds)
  • For the creamy peanut sauce:
  • ½ cup smooth peanut butter (natural, unsweetened preferred)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • ¼ cup warm water (adjust for consistency)
  • Pinch of chili flakes (optional)
  • Optional add-ins: crushed peanuts for garnish, bean sprouts, avocado slices

Instructions

  1. Boil about 4 cups of water in a medium pot. Add 3 ounces of rice vermicelli noodles and cook for 3-4 minutes until tender but not mushy. Drain and rinse under cold water. Drain again and set aside.
  2. If shrimp is not pre-cooked, boil shrimp for 2-3 minutes until pink and opaque. Cool and slice each shrimp lengthwise into halves (about 12 halves). Set aside.
  3. Rinse fresh mint, cilantro, and Thai basil. Pat dry. Julienne 1 medium carrot and 1 cucumber into thin strips. Tear 8 large butter lettuce leaves into halves or thirds.
  4. In a mixing bowl, combine ½ cup smooth peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 minced garlic clove, and ¼ cup warm water. Whisk until smooth. Adjust consistency with more water if needed. Add chili flakes to taste. Set aside.
  5. Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable but not too soft. Lay flat on a clean surface.
  6. On the bottom third of the wrapper, place a few shrimp halves, a small handful of vermicelli noodles, carrot and cucumber strips, fresh herbs, and a piece of lettuce. Avoid overfilling.
  7. Fold the sides inward over the filling, then roll from the bottom up tightly but gently to seal the roll.
  8. Repeat softening and rolling with remaining wrappers and ingredients. Place finished rolls on a damp towel or silicone mat to prevent sticking.
  9. Arrange spring rolls on a platter with a bowl of creamy peanut sauce for dipping. Garnish with crushed peanuts and extra herbs if desired.

Notes

Use warm water to soften rice papers for 10-15 seconds to avoid tearing. Pat all ingredients dry before assembling to prevent sticky rice paper. Roll snugly but gently. Prepare peanut sauce a few hours ahead for best flavor. Store leftover rolls wrapped tightly in plastic in the fridge up to 24 hours; rehydrate before serving.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, creamy peanut sauce, shrimp spring rolls, healthy appetizer, gluten-free, light meal

Find it online: https://blipflavor.com/fresh-vietnamese-spring-rolls-recipe-with-easy-creamy-peanut-sauce-tutorial/