Fresh Spring Rolls with Peanut Sauce Recipe
Fresh Spring Rolls are a light and healthy appetizer featuring delicate rice wrappers filled with vermicelli noodles, fresh shrimp, vibrant mango, crisp vegetables, and fragrant herbs. Served with a creamy and tangy peanut dipping sauce, these rolls are perfect for a refreshing snack or party platter.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 15 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Spring Rolls
- 1 package spring roll rice wrappers (found in the Asian foods section at the grocery store)
- 1 package vermicelli rice noodles (found in the Asian foods section at the grocery store)
- 2 mangos, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded or sliced into thin strips
- 1 large English cucumber, peeled and thinly sliced
- 1 pound small, cooked shrimp, deveined, tails removed (or substitute chicken)
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
Peanut Sauce
- 3/4 cup sweet chili sauce
- 1/3 cup peanut butter, smooth or crunchy
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon hoisin sauce
Instructions
- Cook Noodles: Bring a pot of water to a boil and cook the vermicelli rice noodles according to package instructions, usually for a few minutes. Drain the noodles and rinse them under cold water to stop cooking and prevent sticking.
- Prepare Fillings: Arrange all the toppings you will use for the spring rolls, including the thinly sliced mango, shredded carrot, cucumber slices, cooked shrimp, and fresh herbs like mint, basil, and cilantro.
- Soften Rice Wrappers: Pour about 1 inch of warm water into a large, deep dish or pie pan. Submerge one rice wrapper into the water for 10-15 seconds until it softens slightly but remains firm enough to handle without tearing.
- Position Wrapper: Carefully remove the rice wrapper from the water and lay it flat on a clean counter or plate. It will continue to soften as you add fillings.
- Add Fillings: On the one-third section of the wrapper closest to you, layer 1-2 slices of each vegetable, a few shrimp pieces, several leaves of each herb, and a small pinch of noodles.
- Roll Spring Roll: Fold the sides of the rice wrapper inward over the filling, then tightly roll the section closest to you up and over the ingredients, creating a neat burrito-like roll and sealing everything inside.
- Make Peanut Sauce: Combine the sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce in a food processor or blender. Pulse until the mixture is smooth and creamy, adjusting consistency if needed.
- Serve: Serve the freshly rolled spring rolls chilled or at room temperature with the peanut dipping sauce on the side.
Notes
- Do not soak the rice wrappers for too long to avoid tearing while rolling.
- You can substitute cooked chicken for shrimp if preferred.
- Keep the vermicelli noodles rinsed in cold water to prevent them from sticking together.
- The peanut sauce can be thinned with a little water or lime juice if it’s too thick.
- Spring rolls are best served fresh but can be stored tightly wrapped in plastic wrap in the refrigerator for up to 1 day.
