Fresh Spring Rolls With Peanut Sauce (Print)
Crisp vegetables and shrimp in delicate rice paper 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 (optional)
→ Peanut Sauce
10 - 1/4 cup creamy peanut butter
11 - 1 tbsp soy sauce
12 - 1 tbsp hoisin sauce
13 - 1-2 tsp sriracha to taste
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 Steps:
01 - Cook rice vermicelli noodles according to package directions, rinse thoroughly with cold water, and drain well. Julienne carrot and cucumber into thin strips. Wash and completely dry lettuce leaves and fresh herbs.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-8 seconds until pliable but not mushy. Lay softened wrapper flat on a clean, damp kitchen towel.
03 - Position 2 shrimp halves cut-side up, 2 inches from wrapper's bottom edge. Add small portions of noodles, carrot, cucumber, lettuce, and mixed fresh herbs in a horizontal line across the shrimp.
04 - Fold bottom edge over filling, tuck in sides tightly, then roll forward into a compact cylinder. Repeat with remaining wrappers and ingredients.
05 - Whisk peanut butter, soy sauce, hoisin, sriracha, vinegar, and honey in a small bowl until combined. Gradually incorporate warm water, whisking until sauce achieves smooth, dippable consistency.
06 - Arrange fresh spring rolls on a serving platter with peanut sauce alongside for immediate dipping.
# Expert Suggestions:
01 -
- You can prep all the ingredients ahead and let everyone assemble their own rolls at the table
- The peanut sauce comes together in minutes and keeps in the fridge for weeks
02 -
- Rice paper continues to soften after you remove it from water, so err on the side of under-soaking rather than over-soaking
- Never stack finished rolls directly on top of each other or they'll stick together—place a piece of parchment paper between layers
03 -
- Work with dry hands—wet fingers will make the wrapper stick to itself and tear
- Room temperature ingredients roll more easily than cold ones straight from the fridge