Vietnamese spring rolls are fresh and crunchy, filled with veggies and sometimes shrimp or pork. They are wrapped in rice paper, making them light and fun to eat!
And let’s not forget that creamy peanut sauce! It’s like having a little party in your mouth with each bite. I love making these for a quick snack or a colorful appetizer—everyone enjoys them!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making spring rolls. If you can’t find them, you can try using thin lettuce leaves instead, but the texture will be different.
Shrimp: Cooked shrimp adds a delicious and protein-rich filling. If you’re not a fan of shrimp, feel free to use cooked chicken, tofu, or even roasted veggies for a vegetarian option.
Lettuce Leaves: Romaine or leaf lettuce works best. You can use other greens like spinach or butter lettuce if you’d like a different flavor or texture.
Fresh Herbs: Mint and cilantro are traditional in this recipe. For an interesting twist, basil or parsley can be great substitutes!
Peanut Sauce: Creamy peanut butter is key for a rich sauce. If you need a nut-free option, sunflower seed butter can work well. For different flavor notes, you might also try tahini.
What’s the Best Way to Soften Rice Paper Wrappers?
Softening the rice paper is crucial for making spring rolls. Here are some helpful tips:
- Use a shallow dish for the warm water, which makes it easier to dip the wrappers.
- Keep the water at a comfortable temperature—not too hot, which can tear the wrappers.
- Soak for just 10-15 seconds until soft; if you leave it too long, it can become difficult to handle.
Practice makes perfect, so don’t worry if your first rolls aren’t perfect. Enjoy the process!
How to Make Vietnamese Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise
- 1 cup lettuce leaves (such as romaine or leaf lettuce)
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup vermicelli noodles (optional)
- 1/4 cup crushed peanuts (for garnish)
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or sugar
- 1/4 cup warm water (more as needed)
- 1 teaspoon sesame oil (optional)
- Red pepper flakes (to taste, optional)
How Much Time Will You Need?
This recipe should take about 20 minutes to prepare and assemble. You will spend a few minutes mixing the peanut sauce and preparing your fillings before softening the rice paper and rolling them up. Then all that’s left is to enjoy your delicious spring rolls!
Step-by-Step Instructions:
1. Prepare the Peanut Sauce:
Start by making the peanut sauce. In a medium bowl, mix together the peanut butter, soy sauce, rice vinegar, honey (or sugar), and sesame oil (if you’re using it). Gradually whisk in the warm water a little bit at a time until your sauce reaches your preferred thickness. If you like a bit of spice, feel free to add some red pepper flakes. Set your sauce aside while you move on to the next step.
2. Prepare the Vegetables and Noodles:
If you’re including vermicelli noodles, cook them based on the instructions on the package. Once cooked, rinse them under cold water and drain. Now that the noodles are ready, lay out your lettuce leaves, mint leaves, cilantro leaves, and shrimp slices to make assembling easier.
3. Soften the Rice Paper:
Take a shallow dish or a large plate and fill it with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it becomes soft and pliable. Make sure not to leave it in the water for too long, or it may tear.
4. Assemble the Spring Rolls:
Once the rice paper is softened, place it on a clean surface. In the middle of the wrapper, add a lettuce leaf, a few mint and cilantro leaves, some shrimp slices, and a small amount of vermicelli noodles (if you’ve cooked them). Next, fold the sides of the rice paper over the filling and roll it tightly from the bottom to the top. Continue this process until you’ve used up all your ingredients.
5. Serve:
Arrange your freshly made spring rolls on a serving platter. Sprinkle the crushed peanuts on top for a tasty garnish. Serve with the peanut sauce on the side for dipping. Enjoy your fresh and flavorful Vietnamese spring rolls!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with cooked chicken, tofu, or even beef. Just make sure the protein is sliced thinly for easy rolling. If using tofu, consider pressing it to remove excess moisture before slicing.
What If I Can’t Find Rice Paper Wrappers?
If rice paper wrappers are hard to come by, you can use lettuce leaves as a wrap instead! This not only provides a gluten-free option but also adds extra crunch and flavor to your spring rolls.
Can I Make the Peanut Sauce Vegan?
Yes, simply substitute honey with maple syrup or agave syrup for a vegan-friendly version. It will still taste delicious and have that sweet flavor profile you love!
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To keep them fresh, place a damp paper towel in the container with the rolls to prevent them from drying out. Serve them cold or at room temperature with the peanut sauce.
