These fresh Vietnamese spring rolls are packed with crunchy veggies and herbs, giving a colorful twist to any meal. They’re perfect for a light snack or as a party appetizer!
Let’s talk about that creamy peanut sauce! It adds a delicious, nutty flavor that makes the rolls even more exciting. I can never eat just one – I always have to go back for extra! 😋
Making these rolls is so simple. Just roll up your favorite filling and dip in that tasty sauce. They’re fun to make and eat, and they make everyone feel special at the table!
Key Ingredients & Substitutions
Rice Paper Wrappers: Essential for wrapping up your fresh ingredients. If you can’t find them, you could use lettuce leaves or nori sheets for a different style. Just make sure to keep everything lightweight!
Shrimp: Cooked shrimp gives a nice protein boost, but feel free to swap it out for cooked chicken, tofu, or simply leave it out for a vegetarian option. I love using a mix for variety!
Fresh Herbs: Mint, cilantro, and Thai basil add amazing freshness. If you can’t find Thai basil, regular basil works well too. Mint and cilantro can be strong flavors, so adjust the amounts to your liking.
Peanut Butter: Any creamy peanut butter works well here. For a nut-free sauce, try sunflower seed butter or tahini. They give a similar creamy texture without the nuts.
How Do I Roll Spring Rolls Without Tearing Them?
Rolling spring rolls can be tricky, but with a bit of patience, you’ll get the hang of it! Here’s how to ensure they stay intact:
- Prepare your filling and have everything ready to go before starting.
- Soak the rice paper in warm water until it’s soft but not overly mushy; around 10-15 seconds works best.
- Place the wrapper on a clean surface to keep it from sticking.
- Don’t overfill! A small handful of ingredients is all you need to roll effectively.
- After folding the sides, roll tightly from the bottom up without ripping the paper. If it tears, don’t worry! You can use a second wrapper to hold it together.
Practice makes perfect! Enjoy the process and have fun preparing them.
Easy Vietnamese Spring Rolls With Creamy Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 12 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise (or cooked chicken, tofu, or omit for vegetarian)
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded lettuce or mixed greens
- 1/2 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves (optional)
For the Creamy Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar or honey
- 1-2 tbsp warm water (to thin the sauce)
- 1 clove garlic, minced
- Optional: a pinch of chili flakes or Sriracha for heat
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and is best enjoyed fresh. It’s a quick assembly process—perfect for a light lunch or as an impressive appetizer at your next gathering!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by washing and slicing your vegetables, herbs, and protein. If using shrimp, chop them in half lengthwise. Get everything ready so you’re set to roll!
2. Cook the Noodles:
Cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and set aside to cool. This will be a lovely addition to your spring rolls!
3. Soak the Rice Paper:
Grab a large bowl filled with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds. You want it soft but still somewhat firm. Lay it flat on a clean, dry surface to prepare for filling.
4. Assemble the Spring Rolls:
On the lower third of the soaked wrapper, layer a small handful of lettuce, a bit of vermicelli noodles, a few sticks of carrot and cucumber, some fresh herbs, and 2-3 shrimp halves. Be careful not to overfill!
5. Roll It Up:
Start by folding the sides of the wrapper over the filling. Then, roll from the bottom up gently but tightly to enclose everything. Repeat this step with the remaining wrappers and filling.
6. Make the Peanut Sauce:
In a bowl, combine the peanut butter, hoisin sauce, soy sauce, lime juice, brown sugar, and minced garlic. Use a whisk to mix until smooth. You can add warm water a little at a time until you’ve reached your desired thickness. If you like a bit of spice, stir in some chili flakes or Sriracha at this point!
7. Serve and Enjoy:
Your fresh Vietnamese spring rolls are ready to enjoy! Serve them with the creamy peanut sauce on the side for dipping. These are best eaten fresh, so share them with friends and family right away!
FAQ for Easy Vietnamese Spring Rolls With Creamy Peanut Sauce
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before using. You can thaw them overnight in the fridge or quickly under cold running water. Pat them dry before slicing to ensure your spring rolls don’t get watery!
Can I Make the Peanut Sauce in Advance?
Yes, you can prepare the peanut sauce ahead of time! Store it in an airtight container in the fridge for up to a week. If the sauce thickens while in the fridge, just stir in a little warm water to loosen it up again before serving.
What If I Don’t Have All the Fresh Herbs? Can I Substitute Them?
Definitely! While fresh herbs add great flavor, you can use dried herbs or even skip them altogether if you don’t have them. If you prefer, a sprinkle of dried basil or parsley can work in a pinch, but the taste will vary slightly.
How Do I Store Leftover Spring Rolls?
For any leftover spring rolls, wrap them tightly in plastic wrap or place them in an airtight container, and keep them in the fridge. They are best eaten within 1-2 days. However, the rice paper may lose some texture, so try to enjoy them fresh for the best experience!
