Vietnamese Spring Rolls with Peanut Dipping Sauce
Vietnamese Spring Rolls with Peanut Dipping Sauce
Ingredients
For the Rolls
- 1 pound shrimp, peeled, deveined, cooked
- 2 carrots, peeled, julienned
- 1 cucumber, peeled, julienned
- 8 lettuce leaves
- 4 ounces rice vermicelli noodles, cooked according to package directions
- 8 rice paper wrappers
For the Peanut Dipping Sauce
- 3 tablespoons peanut butter
- 1/4 cup coconut milk
- 1/4 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon crushed peanuts, for garnish
Instructions
- 1
To prepare the peanut dipping sauce, combine the peanut butter, coconut milk, water, hoisin sauce, sriracha, and soy sauce in a small saucepan.
⏱️ 2 min
- 2
Heat the sauce mixture over medium heat, stirring constantly with a whisk or spoon, until it thickens and becomes smooth. This should take about 3-5 minutes.
⏱️ 5 min
- 3
Pour the prepared peanut dipping sauce into a small serving bowl and garnish with crushed peanuts. Set aside.
⏱️ 1 min
- 4
Prepare the roll fillings: Peel and julienne the carrots and cucumber. Set aside in separate bowls.
⏱️ 10 min
- 5
If your shrimp are not pre-cooked, bring a pot of water to a boil. Cook the peeled and deveined shrimp until they turn pink and opaque, about 2-3 minutes. Remove from water, let cool slightly, then slice each shrimp in half lengthwise. Set aside.
⏱️ 5 min
- 6
Cook the rice vermicelli noodles according to package instructions. Typically, this involves boiling water, adding noodles, and cooking for 3-5 minutes. Drain thoroughly and set aside.
⏱️ 5 min
- 7
To assemble the spring rolls, fill a shallow dish (larger than your rice paper wrappers) with warm water.
⏱️ 1 min
- 8
Briefly dip one rice paper wrapper into the warm water, ensuring it is fully submerged, until it softens and becomes pliable, about 15-20 seconds. Do not over-soak, or it will become too sticky to work with.
⏱️ 1 min
- 9
Carefully lay the softened rice paper wrapper flat on a clean, damp surface (a cutting board works well).
⏱️ 1 min
- 10
Near the bottom edge of the wrapper, place one lettuce leaf. On top of the lettuce, arrange a small amount of julienned carrots, julienned cucumber, and cooked rice noodles.
⏱️ 1 min
- 11
Fold the bottom edge of the rice paper wrapper up and over the fillings, tucking it in tightly.
⏱️ 1 min
- 12
Fold in the left and right sides of the wrapper towards the center.
⏱️ 1 min
- 13
Place two halves of cooked shrimp (cut-side down, so the pink side shows through the wrapper) on top of the folded section, slightly above the current filling.
⏱️ 1 min
- 14
Tightly roll the wrapper upwards from the bottom, creating a firm and compact spring roll. Repeat this process for the remaining ingredients until all rolls are assembled.
⏱️ 10 min
- 15
Serve the freshly made spring rolls immediately with the prepared peanut dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Spring Rolls with Peanut Dipping Sauce
Ingredients
For the Rolls
- 1 pound shrimp, peeled, deveined, cooked
- 2 carrots, peeled, julienned
- 1 cucumber, peeled, julienned
- 8 lettuce leaves
- 4 ounces rice vermicelli noodles, cooked according to package directions
- 8 rice paper wrappers
For the Peanut Dipping Sauce
- 3 tablespoons peanut butter
- 1/4 cup coconut milk
- 1/4 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons sriracha
- 2 tablespoons soy sauce
- 1 tablespoon crushed peanuts, for garnish
Instructions
- 1
To prepare the peanut dipping sauce, combine the peanut butter, coconut milk, water, hoisin sauce, sriracha, and soy sauce in a small saucepan.
⏱️ 2 min - 2
Heat the sauce mixture over medium heat, stirring constantly with a whisk or spoon, until it thickens and becomes smooth. This should take about 3-5 minutes.
⏱️ 5 min - 3
Pour the prepared peanut dipping sauce into a small serving bowl and garnish with crushed peanuts. Set aside.
⏱️ 1 min - 4
Prepare the roll fillings: Peel and julienne the carrots and cucumber. Set aside in separate bowls.
⏱️ 10 min - 5
If your shrimp are not pre-cooked, bring a pot of water to a boil. Cook the peeled and deveined shrimp until they turn pink and opaque, about 2-3 minutes. Remove from water, let cool slightly, then slice each shrimp in half lengthwise. Set aside.
⏱️ 5 min - 6
Cook the rice vermicelli noodles according to package instructions. Typically, this involves boiling water, adding noodles, and cooking for 3-5 minutes. Drain thoroughly and set aside.
⏱️ 5 min - 7
To assemble the spring rolls, fill a shallow dish (larger than your rice paper wrappers) with warm water.
⏱️ 1 min - 8
Briefly dip one rice paper wrapper into the warm water, ensuring it is fully submerged, until it softens and becomes pliable, about 15-20 seconds. Do not over-soak, or it will become too sticky to work with.
⏱️ 1 min - 9
Carefully lay the softened rice paper wrapper flat on a clean, damp surface (a cutting board works well).
⏱️ 1 min - 10
Near the bottom edge of the wrapper, place one lettuce leaf. On top of the lettuce, arrange a small amount of julienned carrots, julienned cucumber, and cooked rice noodles.
⏱️ 1 min - 11
Fold the bottom edge of the rice paper wrapper up and over the fillings, tucking it in tightly.
⏱️ 1 min - 12
Fold in the left and right sides of the wrapper towards the center.
⏱️ 1 min - 13
Place two halves of cooked shrimp (cut-side down, so the pink side shows through the wrapper) on top of the folded section, slightly above the current filling.
⏱️ 1 min - 14
Tightly roll the wrapper upwards from the bottom, creating a firm and compact spring roll. Repeat this process for the remaining ingredients until all rolls are assembled.
⏱️ 10 min - 15
Serve the freshly made spring rolls immediately with the prepared peanut dipping sauce.
⏱️ 1 min