Print

Fresh Vietnamese Spring Rolls Recipe with Easy Creamy Peanut Sauce

fresh vietnamese spring rolls - featured image
Print Recipe

Fresh Vietnamese spring rolls with a creamy peanut sauce offer a light, healthy, and flavorful meal that’s quick to prepare and endlessly adaptable.

Ingredients

Scale
  • Rice paper wrappers
  • Cooked shrimp (sliced in half lengthwise) or shredded cooked chicken or tofu
  • Butter lettuce or Romaine leaves
  • Julienned carrots
  • Cucumber strips (peeled if waxed)
  • Bean sprouts (optional)
  • Fresh mint leaves
  • Fresh cilantro leaves
  • Fresh Thai basil leaves
  • Rice vermicelli noodles (3.5 oz / 100 g)
  • For the creamy peanut sauce:
  • ½ cup creamy peanut butter
  • ⅓ cup coconut milk (full fat)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar or honey
  • 1 clove garlic, minced
  • Chili flakes or sriracha (optional)

Instructions

  1. Cook the protein: boil or steam shrimp until pink and opaque (2-3 minutes), poach or roast chicken and shred finely, or press and pan-fry tofu until golden. Set aside and cool.
  2. Prepare rice vermicelli noodles: soak 3.5 oz (100 g) noodles in boiling water for 5-7 minutes until tender but firm. Drain and rinse under cold water.
  3. Wash and prep vegetables and herbs: rinse thoroughly. Julienne 1 medium carrot and 1 small cucumber. Tear butter lettuce into smaller pieces. Pick mint, cilantro, and Thai basil leaves, discarding thick stems.
  4. Make the creamy peanut sauce: blend ½ cup peanut butter, ⅓ cup coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, 1 clove minced garlic, and a pinch of chili flakes until smooth. Adjust consistency with water if needed.
  5. Soften rice paper wrappers: dip one wrapper in warm water for about 10 seconds until pliable but not too soft. Lay flat on a clean surface.
  6. Assemble each roll: place a lettuce leaf near the bottom third of the wrapper, add a small handful of noodles, julienned veggies, herb leaves, and 3-4 shrimp halves or chosen protein. Fold bottom edge over filling, fold in sides, and roll tightly upward to seal.
  7. Repeat with remaining wrappers and fillings. Cover assembled rolls with a damp towel to keep moist.
  8. Serve rolls arranged on a platter with creamy peanut sauce for dipping. Enjoy immediately.

Notes

Do not soak rice paper wrappers too long to avoid tearing. Keep work surface damp or lightly oiled to prevent sticking. Adjust peanut sauce thickness with water or coconut milk. Rinse noodles in cold water after soaking to stop cooking and keep texture. Store leftover rolls wrapped individually in plastic wrap in the fridge for up to 24 hours; warm gently before eating.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut sauce, healthy appetizer, gluten-free, vegetarian option, quick dinner

Find it online: https://zoeplate.com/fresh-vietnamese-spring-rolls-recipe-with-easy-creamy-peanut-sauce-tutorial/