Vietnamese Spring Rolls Peanut Sauce (Printable Version)

Fresh rice paper rolls filled with vegetables, herbs, and protein served with savory peanut dipping sauce

# What You Need:

→ Spring Roll Components

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
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned with seeds removed
06 - 8 butter lettuce or romaine leaves, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)

→ 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 fresh lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water

# Directions:

01 - Soak rice vermicelli noodles in hot water for 5-7 minutes until tender. Drain thoroughly and rinse with cold water to stop cooking. Set aside in a colander.
02 - Julienne the carrot and cucumber, removing cucumber seeds. Wash and dry all fresh herbs. Arrange shrimp, lettuce, herbs, and prepared vegetables on a work surface in separate piles for easy assembly.
03 - Fill a large shallow bowl with warm water. Submerge one rice paper wrapper for 5-8 seconds until pliable but not fully softened. Remove and lay flat on a damp kitchen towel or cutting board.
04 - Layer lettuce, noodles, carrot, cucumber, and herbs on the bottom third of wrapper. Place 2-3 shrimp halves cut-side up. Fold bottom over filling, fold in sides, then roll tightly but gently to seal. Repeat for remaining wrappers.
05 - Whisk peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water in small bowl until smooth. Add more water to reach desired dipping consistency.
06 - Slice rolls in half diagonally if desired. Arrange on platter with peanut sauce on the side. Serve immediately while rice paper remains fresh and pliable.

# Expert Advice:

01 -
  • You can prep everything ahead and let guests assemble their own rolls, making it the ultimate interactive dinner party appetizer that feels fancy but is secretly stress free
  • The combination of cool crisp vegetables and warm savory peanut sauce hits every satisfaction button without leaving you heavy or sluggish
  • Once you master the rice paper technique, these become your go to light meal that somehow works for everything from weeknight dinners to elegant entertaining
02 -
  • Rice paper continues to soften after soaking, so err on the side of under soaking rather than over soaking to prevent tearing
  • Keep finished rolls covered with a damp cloth while you work because they dry out quickly and become tough once exposed to air
  • The peanut sauce thickens as it sits, so keep a little extra warm water handy to thin it right before serving
03 -
  • Work on a slightly damp surface, whether it is a damp towel or a clean cutting board that you have lightly moistened, because rice paper sticks to dry surfaces and makes rolling frustrating
  • Do not overfill your rolls, which is the most common mistake beginners make, because overstuffed wrappers tear and become difficult to roll tightly
  • Keep your hands slightly damp while working, preventing the rice paper from sticking to your fingers and giving you better control during the rolling process

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