Description
Fresh Vietnamese Spring Rolls are a light and refreshing dish that encourages family interaction and allows customization with various fresh ingredients. This recipe features vermicelli noodles, shrimp or tofu, vibrant vegetables, and aromatic herbs wrapped in rice paper, served with a creamy peanut dipping sauce.
Ingredients
12 sheets rice paper wrappers (8.5-inch diameter)
8 ounces medium shrimp, cooked, peeled, and deveined
4 ounces rice vermicelli noodles, cooked and rinsed
1 head butter lettuce, washed and tor
1 medium cucumber, julienned
2 medium carrots, julienned
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
½ cup creamy peanut butter
2 tablespoons hoisin sauce
1 tablespoon lime juice (freshly squeezed)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon minced garlic
½ teaspoon grated fresh ginger
¼–½ cup warm water
1 teaspoon chili garlic sauce (optional)
Instructions
- Prepare all your ingredients: Cook and cool proteins, cook and rinse noodles, wash and cut vegetables and herbs
- Make the peanut dipping sauce by whisking together the peanut butter, hoisin sauce, lime juice, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Thin with warm water to desired consistency and add chili garlic sauce if using
- Soften the rice paper by submerging it in warm water for 15-20 seconds until pliable
- Lay the softened wrapper on a damp surface and layer with proteins, noodles, lettuce, veggies, and herbs
- Gently roll up the wrapper, tucking in the filling and folding the sides to create a compact spring roll
- Repeat the process until all ingredients are used. Serve with the peanut dipping sauce
Notes
Don't over-soak the rice paper wrappers to prevent tearing.
Keep spring rolls separate to avoid sticking.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 spring roll
- Calories: 180-220 kcal
- Sugar: 5-7 g
- Sodium: 300-400 mg
- Fat: 7-10 g
- Saturated Fat: 1.5-2 g
- Unsaturated Fat: 5-8 g
- Trans Fat: 0 g
- Carbohydrates: 18-22 g
- Fiber: 2-3 g
- Protein: 10-14 g
- Cholesterol: 16-22 mg