Vietnamese Spring Rolls (Printable)
Fresh rice paper rolls with vegetables, herbs, and protein. Paired with creamy peanut dipping sauce for a light, healthy appetizer or meal.
# What You'll Need:
→ Spring Roll Components
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)
# Directions:
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 all vegetables, herbs, shrimp (or chosen protein), lettuce, 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 completely.
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 with additional water if needed.
08 - Serve the spring rolls fresh with peanut dipping sauce on the side.
# Expert Advice:
01 -
- They're impossibly fresh and light—like eating a garden wrapped in happiness
- Once you get the rolling technique down, they become your go-to for impromptu guests
- The peanut sauce is actually good enough to eat with a spoon (I may have done this once)
02 -
- Rice paper dries out quickly—keep finished rolls covered with a damp cloth until serving time
- The first roll will be ugly, maybe even a disaster—call it a chef's treat and eat it yourself
- Room temperature fillings roll better than cold ones straight from the fridge
03 -
- A sharp knife is essential for clean cuts—sawing motions just squish the fillings
- Don't be afraid to practice with warm water first until you find the perfect dipping time