Fresh Spring Rolls With Peanut Sauce (Print View)

Crisp vegetables, fresh herbs, and shrimp in delicate rice paper with creamy peanut dipping sauce

# Ingredient List:

→ Spring Roll Components

01 - 8 rice paper wrappers (8.5-inch diameter)
02 - 16 medium cooked shrimp, peeled and halved lengthwise
03 - 2.8 oz rice vermicelli noodles, cooked and cooled
04 - 1 medium carrot, julienned
05 - 1 small cucumber, julienned
06 - 8 large fresh lettuce leaves (butter or romaine), torn to fit
07 - 0.7 oz fresh mint leaves
08 - 0.7 oz fresh cilantro leaves
09 - 0.7 oz fresh Thai basil leaves (optional)

→ Peanut Dipping Sauce

10 - 1/4 cup creamy peanut butter
11 - 1 tbsp soy sauce
12 - 1 tbsp hoisin sauce
13 - 1-2 tsp sriracha (to taste)
14 - 1 tsp rice vinegar or lime juice
15 - 1 tsp honey or maple syrup
16 - 1/4-1/3 cup warm water

# How to Make:

01 - Cook rice vermicelli noodles according to package directions. Rinse thoroughly with cold water and drain completely. Julienne carrot and cucumber into thin strips. Wash and dry all fresh herbs and lettuce leaves.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 5-8 seconds until pliable but not mushy. Lay flat on a clean, damp kitchen towel.
03 - Position 2 shrimp halves cut side up, 2 inches from the wrapper's bottom edge. Add small portions of noodles, carrot, cucumber, lettuce, and mixed herbs above the shrimp.
04 - Fold the bottom edge over the filling tightly. Fold in both sides, then roll forward into a compact cylinder. Repeat with remaining wrappers and filling ingredients.
05 - Whisk peanut butter, soy sauce, hoisin sauce, sriracha, vinegar, and honey in a small bowl. Gradually incorporate warm water until smooth and dippable consistency is achieved.
06 - Arrange fresh spring rolls on a serving platter with peanut sauce on the side for immediate enjoyment.

# Expert Advice:

01 -
  • No cooking required except for a quick noodle soak, making these perfect for hot days when the stove feels like the enemy
  • The peanut sauce comes together in under two minutes and will make you want to put it on everything from noodles to raw vegetables
  • You can customize the fillings endlessly based on what is in your crisper drawer
02 -
  • Damp towels are your best friend when rolling, keeping wrappers from sticking without making them soggy
  • The rice paper continues to soften even after rolling, so do not worry if they feel slightly firm at first
  • Work quickly once you soften a wrapper or it will become too sticky to handle gracefully
03 -
  • Work near your water dish so you can dip your fingers occasionally to prevent the rice paper from sticking to your hands
  • The peanut sauce keeps for a week in the refrigerator and actually tastes better after the flavors meld together

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