Fresh Spring Rolls With Peanut Sauce (Printable View)
Delicate rice paper rolls with crisp vegetables, fresh herbs, and tender shrimp, served with creamy peanut dipping sauce.
# Ingredient List:
→ 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
→ Peanut Sauce
10 - 1/4 cup creamy peanut butter
11 - 1 tbsp soy sauce
12 - 1 tbsp hoisin sauce
13 - 1-2 tsp sriracha
14 - 1 tsp rice vinegar or lime juice
15 - 1 tsp honey or maple syrup
16 - 1/4-1/3 cup warm water
# How to Prepare:
01 - Cook rice vermicelli noodles according to package directions. Rinse with cold water and drain thoroughly. Julienne the carrot and cucumber. Wash and dry all fresh herbs and lettuce leaves.
02 - Fill a large shallow dish with warm water. Dip one rice paper wrapper into water for 5-8 seconds until pliable but not overly soft. Lay flat on a clean, damp kitchen towel.
03 - Position 2 shrimp halves, cut side up, 2 inches from the bottom edge. Layer with small portions of noodles, carrot, cucumber, lettuce, and mixed herbs.
04 - Fold bottom edge over filling. Fold in both sides, then roll tightly into a cylinder. Repeat with remaining wrappers and ingredients.
05 - Whisk peanut butter, soy sauce, hoisin sauce, sriracha, vinegar, and honey in a small bowl. Gradually incorporate warm water until smooth and dippable.
06 - Arrange spring rolls on a serving platter with peanut sauce alongside. Serve immediately for best texture.
# Expert Suggestions:
01 -
- You get all the satisfaction of restaurant-quality spring rolls without deep frying or special equipment
- The peanut sauce comes together in seconds and honestly, Ive caught myself eating it by the spoonful
02 -
- Rice paper continues softening after you remove it from water, so err on the side of under-soaking rather than over-soaking
- Work on a damp towel, not a dry counter—wet wrappers will tear on dry surfaces and stick to everything else
03 -
- Keep your hands damp while rolling—dry fingers stick to the wrapper and can tear it
- Arrange fillings in a rectangle, not a circle, for easier rolling and more uniform shapes