Vietnamese Fresh Spring Rolls with Peanut Sauce

Light and refreshing Vietnamese spring rolls filled with rice noodles, shrimp, and crisp vegetables. These rice paper rolls are served with a creamy peanut dipping sauce, making a perfect dairy-free appetizer or snack.

Ingredients

• 8 round rice paper wrappers
• 4 oz rice vermicelli noodles
• 16 cooked shrimp, peeled and halved lengthwise
• 1 cup lettuce or Napa cabbage, shredded
• 1 carrot, julienned
• 1 cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• For peanut sauce:
• 1/4 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 2-3 tablespoons warm water (to thin the sauce)

Instructions

1. PREP AHEAD
2. - Cook rice vermicelli; rinse cold; snip shorter.
3. - Julienne carrot and cucumber; shred lettuce.
4. - Halve shrimp; pick mint and cilantro leaves.
5. - Whisk peanut butter, hoisin, soy, garlic with warm water until smooth.
6. - Fill large shallow dish with warm water; set clean towel as rolling surface.
7. COOKING STEPS
8. 1. Dip one rice paper in warm water 10–15 sec until just pliable; lay on towel.
9. 2. Near bottom third, stack lettuce, small pinch noodles, carrot, cucumber, herbs, and 2 shrimp halves pink-side down.
10. 3. Fold bottom flap over filling, tuck in sides, and roll tightly to seal. Repeat to make 8 rolls.
11. 4. Arrange rolls seam-side down on platter covered with damp towel so they stay supple.
12. 5. Serve fresh with peanut dipping sauce alongside. Best eaten within 2 hrs.
13. (Active time ≈ 25 min | Total ≈ 35 min)

Nutrition Facts