Description
Fresh Spring Rolls with Peanut Sauce are a light and refreshing Vietnamese appetizer featuring rice paper wrappers filled with vermicelli noodles, crisp vegetables, and fresh herbs, served alongside a creamy and flavorful peanut dipping sauce. This no-cook recipe makes for a healthy, vibrant, and visually appealing dish perfect for gatherings or a quick snack.
Ingredients
Scale
Spring Rolls
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded lettuce or napa cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1–2 teaspoons honey or maple syrup
- 2–3 tablespoons warm water to thin
Instructions
- Prepare Ingredients: Prepare all the vegetables by shredding, slicing, and julienning as noted, and cook the rice vermicelli noodles according to package instructions. Arrange all fillings and noodles in an assembly line for easy rolling.
- Soften Rice Paper Wrappers: Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until it just softens and becomes pliable without tearing.
- Assemble Rolls: Lay the softened wrapper flat on a clean surface. Place a small amount of rice vermicelli noodles in the center, then layer with shredded lettuce, carrots, red bell pepper, cucumber, and fresh herbs evenly.
- Roll the Spring Rolls: Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom up like a burrito until fully enclosed. Repeat the process for the remaining wrappers and filling.
- Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sesame oil, and honey or maple syrup. Gradually add warm water, stirring until the sauce achieves a smooth, creamy consistency suitable for dipping.
- Serve: Arrange the spring rolls on a plate and serve with the peanut sauce on the side for dipping. Keep a damp towel over the rolls if preparing ahead to prevent drying out.
Notes
- You can add cooked shrimp, tofu, or grilled chicken inside the wraps for added protein.
- Keep a damp towel over finished rolls to prevent them from drying out before serving.
- The peanut sauce can be made ahead and stored in the fridge for up to 5 days.
