These fresh spring rolls are packed with colorful veggies and crunchy goodness, all wrapped up in a light rice paper. Dip them in a creamy peanut sauce, and you’ll be hooked!
Making these rolls is like a fun craft project in the kitchen! I love mixing my favorite veggies, and the peanut sauce is my guilty pleasure—who can resist that nutty flavor? 😋
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for creating the spring rolls. If you’re unable to find them, you can use lettuce leaves as a low-carb alternative, though it won’t have the same texture.
Shrimp: I love using fresh, cooked shrimp for the protein, but feel free to swap in shredded chicken, tofu, or even avocado for a vegetarian option.
Rice Vermicelli Noodles: These noodles add a nice chewy texture. You can use glass noodles if you prefer, or omit them entirely for a lighter roll.
Fresh Herbs: The combo of mint, cilantro, and basil brings brightness. If you can’t find Thai basil, regular basil will work, or even parsley in a pinch.
Peanut Butter: Creamy peanut butter is preferred here. If you have a nut allergy, sunflower seed butter makes a great substitute.
How Do I Softly Roll the Paper Wrappers Without Breaking Them?
Softening rice paper wrappers can be tricky, but it’s all about timing. Soak the wrappers briefly in warm water—about 5-10 seconds—until they’re pliable, but not overly soft. Here are tips for success:
- Use a shallow dish for soaking; this helps the wrappers get even moisture.
- Work one wrapper at a time, so you don’t overwhelm yourself.
- Make sure your surface is clean and flat for assembling; this helps with rolling.
Rolling can also be a challenge! Fold in the sides gently, and roll tightly from the bottom to secure the filling. Practice makes perfect and even imperfect rolls will taste delicious!
Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 12 rice paper wrappers
- 1/2 lb cooked shrimp, peeled and deveined, sliced in half lengthwise
- 1 cup rice vermicelli noodles
- 1 cup fresh lettuce leaves, chopped or torn
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves (Thai basil preferred)
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger (optional)
- 1/2 cup warm water (adjust for desired consistency)
- 1 tablespoon chopped roasted peanuts (for garnish)
- 1/2 teaspoon chili garlic sauce or sriracha (optional for heat)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare, plus a little extra time if you want to let the spring rolls chill in the fridge. You’ll spend about 10-15 minutes getting the ingredients ready, another 10-15 minutes to assemble and roll the spring rolls, and a few minutes mixing up the peanut sauce. It’s a great dish to serve fresh!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop the cooking process. Set these aside for later.
2. Prepare the Filling Ingredients:
While your noodles are cooking, wash and dry all the fresh herbs and vegetables. Take a moment to julienne the cucumber and carrot and slice the red bell pepper thinly. Also, slice the cooked shrimp in half lengthwise to get them ready for the spring rolls.
3. Soften the Rice Paper Wrappers:
Fill a large shallow dish or bowl with warm water. When you’re ready, dip one rice paper wrapper into the water for about 5-10 seconds until it becomes pliable but not too soft. Carefully remove it from the water and place it on a clean, flat surface or plate. You want it to be easy to work with but still sturdy!
4. Assemble the Rolls:
Now comes the fun part! On the bottom third of the softened rice paper, lay down a few leaves of lettuce, followed by a small handful of the vermicelli noodles. Then add some of the julienned cucumber, carrot, red bell pepper, and fresh herbs like mint, cilantro, and basil. On top of that, place 3 to 4 shrimp halves, slightly overlapping, so they look pretty when you roll them up.
5. Roll the Spring Roll:
It’s time to roll! Gently fold the sides of the rice paper over the filling, then tightly roll from the bottom up to securely enclose all the deliciousness inside. Repeat this process with the remaining wrappers and filling ingredients until you have a lovely plate of spring rolls.
6. Make the Peanut Sauce:
In a bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, minced garlic, and minced ginger if you’re using it. Gradually add warm water until you reach your desired sauce consistency. If you like a little kick, stir in the chili garlic sauce or sriracha to spice things up!
7. Serve:
Transfer your beautifully rolled spring rolls onto a serving plate. Pour the peanut sauce into a small bowl for dipping and sprinkle the top with the chopped roasted peanuts for a nice crunch. These spring rolls are perfect served chilled or at room temperature—enjoy!
Bon appétit and enjoy your fresh and delicious Spring Rolls with Peanut Sauce!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! Shredded chicken, tofu, or even sliced avocado are great alternatives. Just ensure if using tofu that it is well-pressed to remove excess moisture before adding to the rolls.
How to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To retain their freshness, avoid stacking them. If they become a bit sticky, you can separate layers with parchment paper.
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce up to a week in advance. Just store it in an airtight container in the fridge. If it thickens, simply stir in a little warm water before serving to loosen it up.
What Can I Serve with Spring Rolls?
Aside from the peanut sauce, spring rolls pair wonderfully with a simple side salad or a dipping sauce like soy sauce or sweet chili sauce for added flavor options!