Vietnamese Fresh Spring Rolls with Peanut Sauce
These translucent rice paper rolls are light, fresh, and beautiful. The peanut dipping sauce provides richness and contrast. They’re a perfect hands-on group activity.
Ingredients
- 12 rice paper wrappers (8.5 inch)
- 8 oz (225g) cooked shrimp, halved lengthwise
- 4 oz (115g) rice vermicelli noodles, cooked according to package
- 1 cup lettuce, shredded
- 1 cup fresh herbs: mint, cilantro, Thai basil
- 1 carrot, julienned
- 1/2 cucumber, julienned
- Peanut sauce: 3 tbsp creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sriracha, 2-4 tbsp warm water (to thin)
Instructions
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1
Prepare all fillings and arrange on a large platter within arm’s reach. Make the peanut sauce by whisking all sauce ingredients together, adding water until it reaches a dippable consistency.
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2
Fill a large shallow dish with warm water. Submerge one rice paper wrapper for about 15-20 seconds until pliable but still slightly firm (it will continue to soften).
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3
Lay the wrapper flat. On the lower third, arrange a small line of noodles, lettuce, carrot, cucumber, and herbs. Fold the bottom edge up over the filling, then fold in both sides.
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4
Lay 2-3 shrimp halves, cut-side down, in a line just above the roll (so they’ll show through the translucent wrapper). Roll tightly from the bottom upward, keeping everything compact.
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5
Repeat with remaining wrappers. Serve with peanut sauce. Best eaten within a few hours.
