These fresh spring rolls are packed with colorful veggies and crunchy textures, all wrapped in soft rice paper. They’re light, crisp, and simply yummy!
Pair them with a smooth peanut sauce for an extra tasty kick. Just be careful, they can disappear fast—everyone loves these! 😋
Whenever I make spring rolls, I like to add leftover chicken or shrimp for a satisfying meal. They’re quick to whip up and always a hit at gatherings!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for holding everything together. If you can’t find them, look for soy wrappers or use lettuce leaves for a low-carb option.
Shrimp: Medium shrimp adds a nice protein boost. If you’re seafood-averse, try using grilled chicken or tofu instead—the texture will still work well!
Vermicelli Rice Noodles: They add a chewy texture. If unavailable, you could use cooked glass noodles or even finely shredded cabbage for crunch.
Fresh Herbs: Mint, cilantro, and basil give a fresh flavor. If you’re not a fan of cilantro, try parsley or omit it altogether. A bit of dill could also add a different twist!
Peanut Butter: Creamy is preferred for smooth sauce blending. If you have nut allergies, tahini or sunflower seed butter can be tasty alternatives.
How Do I Soften Rice Paper Without It Falling Apart?
Softening rice paper takes a bit of practice, but it’s simple! The trick is to avoid over-soaking. Here’s how to do it:
- Have warm water ready in a shallow dish.
- Dip one rice paper wrapper in for 5-10 seconds, just until it softens but still feels a little firm to the touch.
- Right after dipping, transfer it to a damp surface like a kitchen towel or cutting board. This prevents it from sticking directly to a dry surface.
- Work quickly when assembling. If it feels too sticky, it might tear, so handle with care.
With a little practice, you will get the hang of it in no time!
Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 rice paper wrappers
- 12 cooked medium shrimp, halved lengthwise
- 1 cup cooked vermicelli rice noodles
- 1 cup lettuce leaves, roughly chopped
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh basil leaves
- 1 medium cucumber, julienned
- 1 medium carrot, julienned
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
- 1-2 teaspoons sriracha or chili sauce (adjust for spice)
- 1/4 cup warm water (to thin sauce)
- 2 tablespoons chopped roasted peanuts (for garnish)
How Much Time Will You Need?
This recipe should take about 30 minutes to prepare, including cooking and assembling the rolls. You’ll spend a bit of time prepping the ingredients and making the peanut sauce, but it’s all straightforward and enjoyable!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by cooking the vermicelli noodles according to the package instructions. Once cooked, rinse them with cold water and drain well. While that’s cooking, prepare the shrimp by peeling and halving them lengthwise. Finally, wash and julienne your cucumber and carrot, and roughly chop the lettuce and fresh herbs.
2. Soften Rice Paper:
Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it into the water for about 5-10 seconds. You want it to be soft but still slightly firm to the touch. Remove it from the water and place it on a clean, damp kitchen towel or cutting board. Repeat this step with the remaining wrappers as needed.
3. Assemble Spring Rolls:
On the lower third of the softened rice paper, add a small handful of vermicelli noodles, some chopped lettuce, and a mix of the fresh herbs. Then, add a few strips of cucumber and carrot. Finally, place 2-3 shrimp halves on top, with the shrimp side facing out for a pretty presentation. Carefully fold the sides of the rice paper inwards, then roll it up tightly from the bottom, securing all the fillings inside. Repeat for all the spring rolls!
4. Make Peanut Sauce:
In a mixing bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, lime juice, sesame oil, and sriracha. Whisk until well mixed. Gradually add warm water while continuing to whisk until you reach your desired sauce consistency—smooth and creamy is ideal!
5. Serve:
Arrange the beautiful spring rolls on a serving platter. Pour the peanut sauce into a small bowl and sprinkle with chopped roasted peanuts for garnish. Serve the spring rolls with the peanut sauce on the side for dipping. Enjoy this fresh and vibrant appetizer bursting with textures and flavors!
Can I Use Other Proteins in the Spring Rolls?
Absolutely! If you prefer chicken, cooked tofu, or even tempeh, those all work wonderfully as substitutes for shrimp. Just ensure they’re cooked and sliced appropriately to fit into the rolls.
How Do I Store Leftover Spring Rolls?
To store any leftover spring rolls, wrap them tightly in plastic wrap or place them in an airtight container. They can be stored in the refrigerator for up to 2 days. However, the rice paper may become slightly soggy after a day, so it’s best to enjoy them fresh!
Can I Make the Peanut Sauce Ahead of Time?
Yes, you can prepare the peanut sauce a day in advance! Just store it in an airtight container in the fridge. If it thickens, simply stir in a little warm water to reach your desired consistency before serving.
What Can I Use Instead of Rice Paper Wrappers?
If you can’t find rice paper wrappers, try using lettuce leaves for a fresh, low-carb option, or look for soy wrappers, which are also great for wrapping your fillings and provide a different flavor profile.
