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Fresh Vietnamese Spring Rolls with Easy Creamy Peanut Sauce Dip

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These fresh Vietnamese spring rolls are light, crunchy, and packed with fresh herbs and shrimp or tofu, served with a rich and creamy peanut dipping sauce that is tangy and slightly sweet.

Ingredients

Scale
  • Rice paper wrappers
  • Cooked shrimp, peeled and sliced in half lengthwise (or grilled chicken/tofu for variation)
  • Rice vermicelli noodles, cooked al dente and cooled
  • Fresh herbs: mint, cilantro, Thai basil
  • Julienned carrots
  • Cucumber strips
  • Butter lettuce or leaf lettuce
  • For the peanut dipping sauce:
  • ½ cup smooth peanut butter (unsweetened preferred)
  • 3 tablespoons hoisin sauce (or tamari for gluten-free/vegan)
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil
  • Water (to thin sauce as needed)
  • Optional: crushed red pepper flakes

Instructions

  1. Bring a medium pot of water to a boil. Add shrimp and cook until just pink, about 2-3 minutes. Remove and let cool.
  2. In the same water, cook rice vermicelli noodles according to package instructions (usually 3-4 minutes). Drain and rinse under cold water to stop cooking. Set aside.
  3. Julienne carrots and cucumber into thin matchsticks. Tear lettuce leaves into manageable pieces. Roughly chop or leave herbs whole.
  4. In a bowl or blender, combine peanut butter, hoisin sauce, lime juice, minced garlic, and sesame oil. Add water gradually until sauce reaches a thick but pourable consistency. Adjust seasoning and add red pepper flakes if desired.
  5. Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until softened but still slightly firm. Lay flat on a damp towel or board.
  6. On the bottom third of the wrapper, layer lettuce, a small handful of noodles, 3-4 shrimp halves (pink side down), carrot and cucumber sticks, and herbs.
  7. Fold the sides over, then roll tightly from the bottom up like a burrito. Repeat with remaining wrappers and ingredients.
  8. Arrange rolls on a platter and serve with peanut dipping sauce. Best eaten fresh but can be covered with a damp cloth and refrigerated up to 4 hours.

Notes

Do not over-soak rice paper wrappers; 10-15 seconds in warm water is sufficient. Roll firmly but gently to avoid tearing. Prep ingredients ahead but roll just before serving to keep wrappers fresh. Store rolls covered with damp paper towel and plastic wrap in refrigerator up to 4 hours. Reheat peanut sauce with warm water if thickened.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut dipping sauce, healthy appetizer, gluten-free, dairy-free, vegetarian option

Find it online: https://shimmersnack.com/fresh-vietnamese-spring-rolls-recipe-easy-creamy-peanut-sauce-dip/