Fresh Vietnamese Spring Rolls with Peanut Dipping Sauce
Fresh Vietnamese Spring Rolls are light, crisp rolls filled with shrimp or chicken, rice noodles, fresh herbs, and vegetables, served with the BEST dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 rolls 1x
Ingredients
12 rice paper wrappers
1/2 pound cooked shrimp, halved lengthwise (or cooked chicken strips or tofu)
4 ounces rice vermicelli noodles, cooked according to package instructions
1 cup lettuce leaves, torn into strips
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai basil leaves
1/2 cup julienned carrots
1/2 cup julienned cucumber
1/2 cup bean sprouts
Dipping Sauce:
1/4 cup hoisin sauce
2 tablespoons peanut butter
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sugar or honey
1 clove garlic, minced
1 teaspoon sriracha (optional)
2–3 tablespoons warm water to thin
Chopped peanuts for garnish
Instructions
-
Cook noodles, prepare shrimp or protein, and julienne vegetables.
-
Soften rice paper in warm water 5–10 seconds, lay flat.
-
Place lettuce, noodles, protein, vegetables, sprouts, and herbs on wrapper.
-
Fold sides and roll tightly from the bottom.
-
Whisk dipping sauce ingredients with water to desired consistency, garnish with peanuts.
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Serve immediately with sauce on the side.
Notes
Avoid over-soaking rice paper; roll gently. Adjust vegetables and protein as desired.