Fresh Vietnamese Spring Rolls (Printable)
Delicate rice paper rolls filled with crisp vegetables, fresh herbs, shrimp, and vermicelli noodles, served with savory peanut dipping sauce.
# What You'll Need:
→ Protein
01 - 8 large cooked shrimp, peeled, deveined, and sliced in half lengthwise
→ Vegetables & Herbs
02 - 1 cup lettuce leaves, torn
03 - 1 medium carrot, julienned
04 - 1/2 medium cucumber, julienned
05 - 1/2 cup fresh mint leaves
06 - 1/2 cup fresh cilantro leaves
07 - 1/4 cup fresh Thai basil leaves
→ Noodles
08 - 2 oz rice vermicelli noodles
→ Wrappers
09 - 8 round rice paper wrappers (8.5-inch)
→ Dipping Sauce
10 - 1/4 cup creamy peanut butter
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce
13 - 1 tbsp lime juice
14 - 1 tsp sugar
15 - 2-3 tbsp warm water
16 - 1 tsp toasted sesame oil
17 - 1 small garlic clove, minced
18 - Crushed peanuts for garnish
# Directions:
01 - Soak rice vermicelli noodles in hot water for 3-5 minutes until tender. Drain thoroughly and set aside.
02 - Arrange shrimp, lettuce, carrot, cucumber, mint, cilantro, and basil on a large platter for efficient assembly.
03 - Fill a large shallow dish with warm water. Dip one rice paper wrapper for 5-7 seconds until pliable. Lay flat on a clean, damp surface.
04 - Place 2 shrimp halves cut-side down across bottom third. Add small handful of noodles, lettuce, carrot, cucumber, and herbs.
05 - Fold sides inward over filling, then roll tightly from bottom to enclose ingredients. Repeat with remaining wrappers.
06 - Whisk peanut butter, hoisin sauce, soy sauce, lime juice, sugar, and warm water until smooth. Add sesame oil and garlic. Adjust water to desired consistency.
07 - Serve immediately with peanut dipping sauce. Garnish with crushed peanuts if desired.
# Expert Tips:
01 -
- These rolls require zero cooking, making them perfect for hot days when turning on the stove feels unbearable
- The combination of textures from crisp vegetables, soft noodles, and tender shrimp creates something magical in every bite
02 -
- Rice paper continues to soften even after you have removed it from the water, so do not oversoak or you will end up with a gummy, impossible to roll mess
- These spring rolls are best eaten the same day because the rice paper starts to toughen and the vegetables lose their crispness in the refrigerator
03 -
- Keep a small bowl of water nearby to wet your fingers occasionally, as dry hands can tear the rice paper more easily
- If your wrappers are particularly stubborn, try stacking two together for a more durable roll