Vietnamese Spring Rolls with Peanut Sauce (Printable Version)

Fresh rice paper rolls with crisp vegetables, herbs, and shrimp, served with creamy peanut dipping sauce.

# What You Need:

→ Spring Rolls

01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 7 oz cooked shrimp, peeled, deveined, and halved lengthwise (or substitute with cooked chicken or tofu)
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned (seeds removed)
06 - 8 leaves butter lettuce or romaine, torn to fit
07 - 1 handful fresh mint leaves
08 - 1 handful fresh cilantro
09 - 1 handful fresh Thai basil (optional)

→ Peanut Dipping Sauce

10 - 3 tbsp peanut butter (smooth or crunchy)
11 - 2 tbsp hoisin sauce
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 1 tbsp lime juice
14 - 1 tsp sriracha or chili sauce (optional)
15 - 3-4 tbsp warm water (to thin)

# How-To Steps:

01 - Soak the rice vermicelli noodles in hot water for 5-7 minutes until soft. Drain and rinse with cold water; set aside.
02 - Arrange shrimp (or chosen protein), lettuce, herbs, carrots, cucumber, and noodles on a work surface for easy assembly.
03 - Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-8 seconds, just until slightly soft but still pliable. Lay it flat on a damp kitchen towel or clean cutting board.
04 - Place a small amount of lettuce, noodles, carrot, cucumber, and herbs on the lower third of the wrapper. Top with 2-3 shrimp halves (cut side up for presentation).
05 - Fold the bottom of the wrapper over the filling, then fold in both sides, and roll tightly but gently to seal.
06 - Repeat with the remaining ingredients to make 8 rolls total.
07 - In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, sriracha (if using), and warm water until smooth and creamy. Adjust consistency as needed.
08 - Serve the spring rolls fresh with peanut dipping sauce on the side.

# Helpful Tips:

01 -
  • The contrast between soft rice paper and crisp vegetables is absolutely addictive
  • You can customize the filling based on whatever looks fresh at the market
  • They look impressive but come together faster than you think
02 -
  • Rice paper continues to soften as it sits, so do not oversoak it or your rolls will become gummy
  • A damp kitchen towel under your wrapper prevents sticking and makes rolling much easier
  • Keep your hands slightly damp while working to prevent the rice paper from tearing
03 -
  • Room temperature ingredients roll more easily than cold ones straight from the refrigerator
  • Work with one wrapper at a time until you get comfortable with the technique
  • Use the sharpest knife you have to cut rolls in half for serving

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