Description
Fresh Spring Rolls with Peanut Sauce are a light and healthy Vietnamese appetizer made with rice paper wrappers filled with vermicelli noodles, fresh vegetables, herbs, and optionally shrimp. These no-cook rolls are refreshing, easy to prepare, and served with a savory peanut sauce for dipping.
Ingredients
Scale
Spring Rolls
- 8 rice paper wrappers
- 1 cup cooked rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup julienned cucumber
- 1 avocado, sliced
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup fresh cilantro leaves
- 12 medium cooked shrimp, sliced in half lengthwise (optional)
- warm water for softening wrappers
Peanut Sauce (suggested)
- Ingredients for peanut sauce are not provided in the original recipe but typically include peanut butter, soy sauce, lime juice, garlic, and chili for flavor.
Instructions
- Prepare Ingredients: Wash, shred, slice, and julienne all vegetables and herbs. If using shrimp, ensure they are cooked and sliced in half lengthwise.
- Soften Rice Paper Wrappers: Fill a large shallow bowl or pan with warm water. Dip one rice paper wrapper into the water for about 10 seconds until softened but still slightly firm. Lay the wrapper flat on a clean surface.
- Assemble Rolls: Place a small handful of cooked vermicelli noodles in the center of the wrapper. Add a few pieces of shredded carrots, red cabbage, julienned cucumber, sliced avocado, and a handful of mint, basil, and cilantro leaves. Add shrimp halves if using.
- Roll Up: Fold the sides of the wrapper over the filling to enclose it. Then roll tightly from the bottom up like a burrito to form a sealed spring roll.
- Repeat and Serve: Repeat the process with the remaining wrappers and filling ingredients. Serve the spring rolls immediately with peanut sauce on the side for dipping.
Notes
- To make these vegetarian or vegan, omit the shrimp totally.
- For extra crunch, add sliced bell peppers or chopped peanuts inside the rolls.
- These rolls are best when eaten fresh but can be stored in a sealed container with a damp paper towel for up to 1 day to prevent drying out.
