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Fresh Spring Rolls with Peanut Sauce Recipe

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3.9 from 9 reviews

Fresh Spring Rolls are a light and refreshing Vietnamese-inspired dish featuring rice paper wrappers filled with vermicelli noodles, fresh mango, cucumber, carrot, herbs, and cooked shrimp. Served with a creamy and flavorful peanut dipping sauce, these rolls are perfect as an appetizer or a healthy snack, combining crisp textures and a wonderful balance of sweet, savory, and aromatic flavors.

Ingredients

Roll Ingredients

  • 1 package spring roll rice wrappers (found in the Asian foods section at the grocery store)
  • 1 package vermicelli rice noodles (found in the Asian foods section at the grocery store)
  • 2 mangos, peeled and sliced into thin strips
  • 1 large carrot, peeled and shredded or sliced into thin strips
  • 1 large English cucumber, peeled and thinly sliced
  • 1 pound small cooked shrimp, deveined, tails removed (or substitute chicken)
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves
  • 1 bunch fresh cilantro

Peanut Sauce

  • 3/4 cup sweet chili sauce
  • 1/3 cup peanut butter, smooth or crunchy
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 teaspoon hoisin sauce

Instructions

  1. Cook the Noodles: Cook the vermicelli rice noodles in boiling water for just a few minutes according to the package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking.
  2. Prepare Toppings: Gather all the topping ingredients, including the chopped vegetables, herbs, and cooked shrimp, arranging them near your rolling station for easy assembly.
  3. Soak the Rice Wrappers: Add about 1 inch of water to a large, deep dish or pie pan. Place one rice wrapper into the water and let it soak for 10-15 seconds. The wrapper should still feel firm when removed to prevent tearing during rolling.
  4. Lay the Wrapper: Remove the softened wrapper and lay it flat on your counter or plate. The wrapper will soften more as you add fillings.
  5. Add Fillings: Layer 1-2 slices of each vegetable, a few cooked shrimp, a few leaves of each herb, and a small pinch of noodles onto the third of the wrapper closest to you.
  6. Roll the Spring Roll: Fold the sides of the rice wrapper inward over the fillings, then carefully pull the edge closest to you up and over the ingredients, rolling tightly like a burrito to seal everything securely.
  7. Make the Peanut Sauce: Add the sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce to a food processor or blender. Pulse until the mixture is smooth, creamy, and well combined.
  8. Serve: Arrange the finished spring rolls on a platter and serve them alongside the peanut dipping sauce for a fresh and flavorful meal or appetizer.

Notes

  • Do not over-soak the rice wrappers; soaking too long will cause them to tear when rolling.
  • You can substitute shrimp with cooked chicken or tofu for different protein options.
  • Ensure vegetables are thinly sliced or shredded for easier rolling and balanced texture.
  • Use fresh herbs for maximum flavor impact in each bite.
  • Adjust the peanut sauce consistency with water if too thick for dipping.

Find it online: https://lauracooks.com/fresh-spring-rolls-with-peanut-sauce-recipe/