Vietnamese Spring Rolls (Printable)
Fresh rolls with crisp vegetables, herbs, and protein in delicate rice paper served with savory peanut sauce.
# What You’ll Need:
→ For the Spring Rolls
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 7 oz cooked shrimp, peeled, deveined, and halved lengthwise (or substitute with cooked chicken or tofu)
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned (seeds removed)
06 - 8 leaves butter lettuce or romaine, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)
→ For the Peanut Dipping Sauce
10 - 3 tbsp peanut butter (smooth or crunchy)
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 1 tbsp lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3–4 tbsp warm water (to thin)
# How to Prepare:
01 - Soak the rice vermicelli noodles in hot water for 5–7 minutes until soft. Drain and rinse with cold water; set aside.
02 - Prepare all vegetables and herbs. Arrange shrimp (or chosen protein), lettuce, herbs, carrots, cucumber, and noodles on a work surface for easy assembly.
03 - Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5–8 seconds, just until slightly soft but still pliable. Lay it flat on a damp kitchen towel or clean cutting board.
04 - Place a small amount of lettuce, noodles, carrot, cucumber, and herbs on the lower third of the wrapper. Top with 2–3 shrimp halves (cut side up for presentation). Fold the bottom of the wrapper over the filling, then fold in both sides, and roll tightly but gently to seal.
05 - Repeat with the remaining ingredients to make 8 rolls total, ensuring each roll is tight and secure.
06 - In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Adjust consistency with additional water as needed.
07 - Serve the spring rolls fresh immediately with peanut dipping sauce on the side. Cover with a damp cloth if preparing ahead for up to 2 hours.
# Expert Advice:
01 -
- You get to eat with your hands and nobody judges you for it
- The peanut sauce alone is worth keeping in your fridge forever
02 -
- Rice paper keeps softening after you fill it, so work efficiently once you start
- The sauce tastes better after it sits for ten minutes, so make it first
03 -
- Warm water works better than hot for softening rice paper
- Double the sauce recipe because it disappears first