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Fresh Vietnamese Spring Rolls Recipe with Easy Creamy Peanut Sauce

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Fresh Vietnamese spring rolls with crisp veggies, tender shrimp, and a creamy, tangy peanut dipping sauce. Quick and easy to prepare, perfect for light meals or entertaining.

Ingredients

Scale
  • 8-inch diameter rice paper wrappers
  • Medium-sized shrimp, peeled and deveined, cooked and cooled (or substitute cooked chicken or tofu)
  • Fresh Thai basil leaves
  • Fresh mint leaves
  • Fresh cilantro leaves
  • 1 large carrot, julienned
  • 1 small cucumber, thinly sliced into strips
  • Butter lettuce leaves, torn into halves
  • 3 ounces (85 grams) rice vermicelli noodles, cooked and cooled (optional)
  • For the peanut dipping sauce:
  • ½ cup (130 g) creamy peanut butter
  • 2 tablespoons (30 ml) low sodium soy sauce
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 tablespoon (15 g) honey or brown sugar
  • 1 garlic clove, minced
  • 1 teaspoon (5 ml) chili garlic sauce or sriracha
  • 2–4 tablespoons (30–60 ml) warm water

Instructions

  1. Boil 4 cups (950 ml) of water. Add 3 ounces (85 grams) of rice vermicelli noodles. Cook for 3-4 minutes until just tender. Drain and rinse under cold water to prevent sticking. Set aside.
  2. If using raw shrimp, bring a small pot of water to a boil, add shrimp, and cook 2-3 minutes until pink and opaque. Drain and let cool. Slice each shrimp in half lengthwise for easier rolling.
  3. Julienne 1 large carrot and 1 small cucumber into thin strips. Tear 8 butter lettuce leaves into halves that fit rice paper. Rinse and pat dry ¼ cup each of fresh Thai basil, mint, and cilantro leaves.
  4. In a bowl, whisk ½ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon honey, 1 minced garlic clove, and 1 teaspoon chili garlic sauce. Add warm water gradually until sauce reaches a smooth, dippable consistency.
  5. Fill a large shallow dish with warm water. Submerge one rice paper round for about 10-15 seconds until pliable but not too soft. Lay it flat on a clean surface.
  6. On the lower third of the rice paper, layer 2-3 shrimp halves, a small handful of noodles, a few carrot and cucumber strips, fresh herbs, and a piece of lettuce. Fold the sides inward, then roll up tightly from the bottom to encase the filling.
  7. Repeat softening and rolling until all ingredients are used. Cover finished rolls with a damp towel to keep them from drying out.

Notes

Do not over-soak rice paper to avoid tearing; soak for 10-15 seconds in warm water (~90°F/32°C). Use small amounts of filling to keep rolls tight. Cover rolls with a damp towel to prevent drying. Peanut sauce can be thinned with warm water for perfect consistency. For vegan option, substitute shrimp with marinated tofu and use tamari instead of soy sauce. Store rolls covered in fridge up to 24 hours; best eaten fresh.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut dipping sauce, shrimp spring rolls, healthy appetizer, easy spring rolls, gluten-free, vegetarian option

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