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Fresh Vietnamese Spring Rolls Recipe with Easy Creamy Peanut Sauce

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Fresh Vietnamese spring rolls filled with shrimp, fresh herbs, and crunchy vegetables, served with a simple, creamy peanut dipping sauce that is light, tangy, and flavorful.

Ingredients

Scale
  • 8-inch (20 cm) round rice paper wrappers
  • 4 ounces (115 grams) rice vermicelli noodles
  • 12 medium cooked shrimp, peeled and deveined, sliced in half lengthwise
  • 8 large butter lettuce leaves, torn into bite-sized pieces
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned
  • 20 fresh mint leaves
  • 15 cilantro sprigs
  • 10 Thai basil leaves
  • For the Creamy Peanut Dipping Sauce:
  • 1/3 cup (80 ml) smooth peanut butter
  • 1/4 cup (60 ml) full-fat canned coconut milk
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 tablespoon (15 ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (12 g) brown sugar
  • 1 small garlic clove, minced
  • Chili flakes, to taste (optional)
  • Water, as needed to thin the sauce

Instructions

  1. Bring a medium pot of water to a boil. Add rice vermicelli noodles and cook for 3-4 minutes until tender but still slightly firm. Drain and rinse under cold water. Set aside.
  2. Julienne the carrot and cucumber into thin strips. Tear butter lettuce into bite-sized pieces. Pick fresh mint, cilantro, and Thai basil leaves.
  3. Slice cooked shrimp in half lengthwise. For vegetarian option, slice firm tofu into strips.
  4. Fill a large shallow dish or bowl with warm water. Submerge one rice paper wrapper for 10-15 seconds until pliable but not too soft. Lay flat on a clean surface or damp towel.
  5. Near the bottom edge of the softened wrapper, layer a small handful of noodles, a few shrimp halves, carrot and cucumber strips, lettuce pieces, and fresh herbs. Leave about 2 inches (5 cm) of space on the sides.
  6. Fold the bottom edge over the filling, then fold in the sides snugly. Roll tightly but gently toward the top edge to seal the spring roll. Repeat with remaining wrappers and fillings.
  7. In a mixing bowl, combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar, and minced garlic. Whisk until smooth. Add water 1 tablespoon at a time to reach desired consistency. Sprinkle in chili flakes to taste.
  8. Arrange spring rolls on a serving plate with peanut dipping sauce in a small bowl. Garnish sauce with chopped peanuts or fresh herbs if desired.

Notes

Do not over-soak rice paper wrappers to avoid tearing. Keep rolls covered with a damp towel if not serving immediately. For gluten-free, use tamari instead of soy sauce. For vegan, substitute shrimp with tofu or mushrooms. Adjust peanut sauce thickness with water and chili flakes to taste.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut sauce, shrimp spring rolls, healthy appetizer, gluten-free, vegetarian option

Find it online: https://perkypan.com/fresh-vietnamese-spring-rolls-recipe-with-easy-creamy-peanut-sauce/