Fresh Vietnamese Spring Rolls (Printable)

Crisp rice paper rolls filled with shrimp, vegetables, and fresh herbs, served with savory peanut sauce for a light appetizer or snack.

# What You Need:

→ Protein

01 - 8 large cooked shrimp, peeled, deveined, and sliced in half lengthwise

→ Vegetables & Herbs

02 - 1 cup lettuce leaves, torn
03 - 1 medium carrot, julienned
04 - 1/2 medium cucumber, julienned
05 - 1/2 cup fresh mint leaves
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup fresh Thai basil leaves

→ Noodles

08 - 2 oz rice vermicelli noodles

→ Wrappers

09 - 8 round rice paper wrappers (8.5-inch)

→ Dipping Sauce

10 - 1/4 cup creamy peanut butter
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce
13 - 1 tbsp lime juice
14 - 1 tsp sugar
15 - 2-3 tbsp warm water
16 - 1 tsp toasted sesame oil
17 - 1 small garlic clove, minced
18 - Crushed peanuts for garnish

# How-To:

01 - Cook rice vermicelli noodles according to package directions by soaking in hot water for 3-5 minutes. Drain thoroughly and set aside.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and basil on a large platter for efficient assembly.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-7 seconds until pliable. Lay flat on a clean, damp towel or non-stick surface.
04 - Position 2 shrimp halves cut-side down across the bottom third of wrapper. Add noodles, lettuce, carrot, cucumber, and herbs.
05 - Fold sides inward over filling. Roll tightly from bottom to top, sealing ingredients completely. Repeat with remaining wrappers and fillings.
06 - Whisk peanut butter, hoisin, soy sauce, lime juice, sugar, and warm water until smooth. Add sesame oil and garlic. Adjust water for desired consistency.
07 - Present spring rolls immediately with peanut dipping sauce. Garnish with crushed peanuts if desired.

# Expert Advice:

01 -
  • You get all the satisfaction of takeout without the heavy grease or delivery wait
  • The peanut sauce alone is worth adding to your permanent recipe collection
  • Everyone can customize their own fillings at the table, making it perfect for gatherings
02 -
  • Damp paper towels are your secret weapon for keeping rolled spring rolls fresh while you finish the batch
  • The rice paper continues to soften even after you remove it from water, so do not oversoak
  • Torn wrappers happen to everyone and they still taste delicious, so embrace the imperfect ones
03 -
  • Use a very sharp knife when cutting vegetables so your ribbons are thin and uniform
  • The trick to tight rolls is folding the sides in first, then rolling from bottom to top

Return