These fresh spring rolls are packed with colorful veggies, crispy shrimp, or tofu and are wrapped in soft rice paper. They are light, healthy, and perfect for a snack or appetizer!
Dunking them in the creamy peanut sauce is the best part. I always make extra sauce because it’s so tasty! Trust me, you’ll want to keep this dish on repeat for your gatherings!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for making spring rolls. If you’re looking for a different texture, consider using lettuce leaves for a low-carb version. They give a nice crunch!
Shrimp: Fresh large shrimp make the rolls delicious. If you’re vegetarian or vegan, try using tofu or tempeh instead. They’ll absorb flavors well and provide a good protein boost!
Rice Vermicelli Noodles: These add a great texture. You can swap them with spiralized zucchini for a lighter option or use rice or glass noodles for a different twist.
Herbs: Fresh basil, mint, and cilantro are key for flavor. If you can’t find fresh herbs, use dried options or simply stick with one type, like mint or basil, that you enjoy best!
Peanut Butter: Creamy peanut butter gives that rich taste. If you have allergies, try sunflower seed butter or almond butter for a nut-free alternative without sacrificing creaminess.
How Do I Roll Perfect Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but with a few tips, you can master it! Start by softening the rice paper in warm water just until pliable. Don’t leave it too long, or it may tear.
- Lay the wrapper flat on your surface, placing the filling in the center. Don’t overload or it will burst!
- Fold in the sides to tuck in the filling, then roll from the edge closest to you. Keep it snug but not too tight.
- Practice makes perfect! The more you roll, the better you’ll get at it!
How to Make Fresh Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper wrappers
- 12 large cooked shrimp, peeled, deveined, and halved lengthwise
- 1 cup rice vermicelli noodles (thin rice noodles)
- 1 medium carrot, julienned
- 1 cucumber, julienned or thinly sliced into matchsticks
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1 cup fresh spinach or butter lettuce leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges (for serving)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger
- 1/4 to 1/3 cup warm water (to thin sauce as needed)
- Chopped roasted peanuts (for garnish)
How Much Time Will You Need?
This recipe requires about 20 minutes for preparation, and there’s no cooking time involved! You’ll spend a little time preparing the ingredients and assembling the rolls, making it a quick and fun dish to prepare.
Step-by-Step Instructions:
1. Prepare the Noodles and Veggies:
Start by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain them and rinse under cold water to cool them down. While the noodles cool, julienne the carrot, cucumber, and bell peppers into thin matchsticks for easy rolling later.
2. Prepare the Herb and Greens:
Next, wash and dry the fresh herbs including basil, mint, cilantro, and the spinach or lettuce leaves. These greens will add a burst of flavor and freshness to your spring rolls!
3. Set Up Rolling Station:
Fill a large shallow bowl with warm water. This is where you’ll soften the rice paper wrappers. Dip one wrapper into the warm water for about 10-15 seconds until it becomes pliable but not too soft. Carefully lay it flat on a clean surface or plate.
4. Assemble the Rolls:
Now it’s time to fill your rolls! Place a few basil, mint, and cilantro leaves in the center of the rice paper wrapper. Next, add a handful of spinach or lettuce, then layer on some rice vermicelli noodles. Arrange 3-4 shrimp halves near the edge closest to you, followed by pieces of carrot, cucumber, and both bell peppers.
5. Roll the Spring Rolls:
To roll the spring rolls, fold the side edges of the rice paper inward over the filling. Then, carefully roll the wrapper tightly from the shrimp edge up to the other side to seal in all the delicious ingredients. Repeat this process until you’ve used up all the wrappers and fillings.
6. Make the Peanut Sauce:
In a separate bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, and grated ginger until smooth. Gradually add in warm water until you achieve a pourable consistency. Finish off by garnishing the sauce with chopped roasted peanuts for added crunch!
7. Serve:
When you’re ready to eat, feel free to cut some of the rolls in half for an appealing presentation. Arrange the spring rolls on a plate with fresh carrot sticks and a few basil leaves for garnish. Don’t forget to add lime wedges on the side for an extra zesty lift, and serve with your creamy peanut dipping sauce!
Enjoy your fresh, vibrant spring rolls with that deliciously creamy peanut sauce!
Can I Use Fresh Vegetables Instead of What’s Listed?
Absolutely! Feel free to customize the spring rolls with any fresh vegetables you enjoy or have on hand. Good alternatives include bell pepper, avocado, or bean sprouts. Just remember to julienne or thinly slice them for easier rolling!
What Should I Do If the Rice Paper Wrapper Rips?
Don’t worry if a wrapper tears! Just try to be gentle while rolling. If it does rip, you can use another piece of rice paper to hold everything together, or overlap the torn edges slightly when rolling. You can also use leaves like lettuce as a backup wrap!
Can I Make Them Ahead of Time?
Yes, you can prepare the spring rolls a few hours in advance. Simply wrap them in a damp paper towel and place them in an airtight container in the fridge. To prevent sticking, place parchment paper between the rolls if stacking them.
How Long Can I Store Leftovers?
It’s best to enjoy spring rolls fresh, but if you have leftovers, keep them in an airtight container in the fridge for up to 2 days. Serve them cold or at room temperature with the peanut sauce for dipping!