Fresh Spring Rolls with Peanut Sauce (Printable)
Crisp vegetable and shrimp rice paper rolls with fresh herbs, served with a smooth, savory peanut dipping sauce perfect for light meals or appetizers.
# What You'll Need:
→ Spring Roll Components
01 - 8 rice paper wrappers (8.5-inch diameter)
02 - 16 medium cooked shrimp, peeled and halved lengthwise
03 - 2.8 oz rice vermicelli noodles, cooked and cooled
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 8 large fresh lettuce leaves (butter or romaine), torn to fit
07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.7 oz fresh Thai basil leaves (optional)
→ Peanut Dipping Sauce
10 - 1/4 cup creamy peanut butter
11 - 1 tablespoon soy sauce
12 - 1 tablespoon hoisin sauce
13 - 1-2 teaspoons sriracha, to taste
14 - 1 teaspoon rice vinegar or fresh lime juice
15 - 1 teaspoon honey or pure maple syrup
16 - 1/4-1/3 cup warm water
# Directions:
01 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly under cold water and drain completely. Julienne carrot and cucumber into thin matchsticks. Wash and dry all fresh herbs and lettuce leaves.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-8 seconds until just pliable but not mushy. Lay flat on a clean, damp kitchen towel.
03 - Position 2 shrimp halves, cut side up, approximately 2 inches from the bottom edge. Layer with small portions of noodles, carrot, cucumber, lettuce, and mixed herbs.
04 - Fold bottom edge over filling tightly. Fold in both sides, then roll forward into a compact cylinder. Repeat until all ingredients are used.
05 - Whisk peanut butter, soy sauce, hoisin sauce, sriracha, rice vinegar, and honey in a small bowl. Gradually incorporate warm water until smooth and easily dippable.
06 - Arrange spring rolls on a serving platter with peanut sauce alongside. Serve immediately while wrappers are fresh and filling is crisp.
# Expert Advice:
01 -
- The peanut sauce comes together in seconds but tastes like something from a restaurant
- You can prep all the ingredients ahead and roll them when guests arrive
- Each roll is like eating a crisp refreshing salad wrapped in edible paper
02 -
- Rice paper continues to soften as it sits so do not let assembled rolls wait too long before serving
- Keep your work surface slightly damp—a dry surface will tear the wrappers but a wet one makes them soggy
- The peanut sauce thickens in the refrigerator so add another splash of warm water before serving leftovers
03 -
- Use a very sharp knife to slice the rolls in half right before serving for a beautiful cross-section display
- Double the peanut sauce recipe—it keeps for a week in the refrigerator and you will want it on everything