These fresh Vietnamese spring rolls are packed with colorful veggies, herbs, and shrimp or tofu. They’re light, crunchy, and perfect for dipping in the creamy peanut sauce!
I love making these rolls because they’re so fun to wrap up. Plus, who can resist that yummy peanut sauce? Trust me, it’s a party in your mouth! 🌟
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for wrapping your spring rolls. If you can’t find them, thin tortillas can work, but they’ll change the flavor and texture a bit.
Shrimp: Cooked shrimp gives great taste and protein. If you have dietary restrictions, try using tofu or chickpeas for a vegetarian option. You can also use shredded chicken or crab if you prefer.
Fresh Herbs: Mint and cilantro add freshness. If you’re not a fan of either, basil is a wonderful substitute! Just make sure to use softer herbs to keep the spring rolls light.
Vermicelli Noodles: They add a nice texture. You can skip them if you want fewer carbs or replace them with thinly sliced bell peppers or zucchini for a crunchier option.
Peanut Butter: For the sauce, creamy peanut butter is great for dipping. If you’re avoiding peanuts, almond butter or sunflower seed butter can serve as tasty alternatives.
How Do I Properly Soak Rice Paper Wrappers?
Soaking the rice paper perfectly is key to flexible and unbroken wrappers. Here’s how to do it right:
- Use lukewarm water in a shallow dish—it’s easier to soften the rice paper without making it too floppy.
- Submerge the wrapper for about 15-20 seconds. Watch for it to become soft but not overly mushy.
- Gently lift it out, letting any excess water drip off, then lay it flat on a clean surface to start assembling.
Take your time here! If your wrapper breaks, don’t worry. You can always patch it with another piece.
How to Make Vietnamese Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8-10 rice paper wrappers
- 1 cup cooked shrimp, peeled and sliced in half lengthwise
- 1 cup lettuce leaves (such as romaine or green leaf)
- 1/2 cup fresh herbs (such as mint and cilantro)
- 1/2 cup matchstick carrots
- 1/2 cup cucumber, julienned
- 1/2 cup vermicelli noodles (optional, cooked and cooled)
- Chopped peanuts for garnish
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon water (more if needed for consistency)
- 1 teaspoon sesame oil (optional)
- Crushed red pepper flakes to taste (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes for prep time and assembly. It’s best to enjoy the spring rolls fresh, but you can also prep the ingredients in advance. Get ready to have fun rolling and dipping!
Step-by-Step Instructions:
1. Prepare the Peanut Sauce:
In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, honey (or maple syrup), and water. Continue to add more water little by little until the sauce reaches your desired thickness. If you like a bit of heat, add in some crushed red pepper flakes. Set the sauce aside while you prep the rolls.
2. Prepare the Vegetables and Herbs:
Start by washing and drying your fresh lettuce leaves. Chop up your herbs (mint and cilantro) and prepare the matchstick carrots and julienned cucumber. If you’re using vermicelli noodles, cook them according to the package instructions and let them cool down.
3. Soak the Rice Paper Wrappers:
Take a shallow dish and fill it with warm water. Carefully soak one rice paper wrapper in the warm water for about 15-20 seconds, or until it’s soft and pliable. Gently lift it out and lay it flat on a clean surface.
4. Assemble the Spring Rolls:
On the bottom third of the softened rice paper, place a piece of lettuce, a few slices of shrimp, some fresh herbs, matchstick carrots, cucumber, and if you’re using them, the vermicelli noodles. Remember, don’t overfill or it’ll be hard to roll!
5. Roll the Spring Rolls:
Start by folding the sides of the rice paper over the filling, then tuck and roll tightly from the bottom to enclose everything. Keep rolling until you have a nice log shape. Repeat this process with the remaining wrappers and filling ingredients.
6. Serve:
Arrange your beautiful spring rolls on a platter. Sprinkle the tops with chopped peanuts for a nice crunch. Serve these delightful rolls with your prepared peanut sauce on the side for dipping.
7. Enjoy:
Freshly made spring rolls taste the best right away! However, if you need to store any, cover them with a damp cloth in the refrigerator for a few hours to keep them from drying out. Have an awesome meal!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute cooked chicken, tofu, or even a mix of your favorite vegetables. If using tofu, opt for firm tofu and pan-fry or grill it for better texture. Just make sure any protein you use is cooked and cooled before adding to the spring rolls.
What Can I Substitute for the Peanut Butter in the Sauce?
If you’re looking for an allergy-friendly option, try using sunbutter (sunflower seed butter) or almond butter. Just keep in mind that these will slightly change the flavor of the sauce, but they can still provide a delicious dip for the spring rolls!
How Do I Store Leftover Spring Rolls?
To keep leftovers fresh, place them in an airtight container and cover them with a damp paper towel to prevent drying out. They can be stored in the fridge for up to 3 days. To serve, you can dip them in the peanut sauce directly or let them warm slightly at room temperature.
Can I Make the Peanut Sauce in Advance?
Yes, you can make the peanut sauce ahead of time! Store it in an airtight container in the refrigerator for up to a week. If it thickens too much after chilling, just whisk in a little water until you reach your desired consistency before serving.
