These fresh spring rolls are packed with colorful veggies and crisp shrimp or tofu, all wrapped in delicate rice paper. They come with a rich peanut sauce that makes every bite extra yummy!
Honestly, I could eat these rolls every day! They’re perfect for lunch, or as a snack while binge-watching your favorite show. Bonus: They’re super easy to make—just roll and dip! 😋
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for holding everything together. If you can’t find them, you could try using large lettuce leaves or even soft tortillas, but the texture will be different.
Shrimp: Cooked medium shrimp adds protein and a nice flavor. For a vegetarian option, use tofu or a mix of more crunchy vegetables like bell peppers or radishes.
Rice Vermicelli Noodles: These noodles help bulk up the spring rolls. If unavailable, you can substitute with other thin noodles, like glass noodles or even shredded cabbage for a low-carb version.
Fresh Herbs (Basil, Mint, Cilantro): These herbs add bright freshness. If you’re not a fan of cilantro, parsley can be a good substitute, though it has a different taste.
Peanut Butter: Creamy peanut butter gives the sauce its body. If you’re allergic, sunflower seed butter or tahini can work well as alternatives, but the flavor will change.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but with a little practice, you’ll get the hang of it! Start with softened rice paper that’s pliable but still slightly firm. This will prevent tearing.
- Keep the filling light to make rolling easier. Avoid overstuffing!
- Fold the sides inward first to secure the filling, then roll from the closest edge tightly to seal.
- Take your time and don’t rush. A tight roll ensures all the tasty bits stay inside!
How to Make Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 12 rice paper wrappers
- 12 cooked medium shrimp, sliced in half lengthwise
- 1 cup rice vermicelli noodles, cooked and drained
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup lettuce leaves, shredded or whole small leaves
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha or chili garlic sauce (optional, for heat)
- 1/2 cup warm water (adjust for desired consistency)
- 1-2 cloves garlic, minced
- 1 tbsp lime juice
- 1 tbsp brown sugar or honey
- Chopped peanuts for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to get everything prepared and rolled up, plus a few minutes to whip up the peanut sauce! You’ll enjoy fresh spring rolls perfect for sharing or as a light meal.
Step-by-Step Instructions:
1. Prepare the Spring Rolls:
Start by filling a large shallow dish or pie plate with warm water. This will help soften the rice paper. Take one rice paper wrapper and dip it into the warm water for about 5-10 seconds. It should become soft but still slightly firm. Remove it and place it on a clean, damp kitchen towel or cutting board to work with.
Next, place 2 halves of shrimp close to the edge of the wrapper that’s nearest to you, making sure the cut side is facing up. On top of the shrimp, add a small handful of rice vermicelli noodles, a few shredded carrots, julienned cucumber, and a mix of basil, mint, cilantro, and lettuce. Remember, don’t overfill! It makes rolling much harder.
Now, fold the sides of the rice paper inward over the filling and then roll tightly from the shrimp edge to form a neat spring roll. Keep going with the remaining wrappers and fillings until you’ve made as many as you want.
2. Prepare the Peanut Sauce:
In a mixing bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, rice vinegar, and sriracha if you like it spicy. Add in the minced garlic, lime juice, and brown sugar too. It’s making your taste buds happy already!
Slowly add the warm water to the mixture while stirring until you reach a dipping consistency that you enjoy. If it’s too thick, just add more water—if you want more tang, squeeze in an extra splash of lime juice. Give it a taste and adjust any flavors as necessary!
3. Serve:
For serving, cut two spring rolls in half diagonally to make them look pretty. Arrange the spring rolls on a plate next to a small bowl filled with the peanut sauce. Don’t forget to sprinkle some chopped peanuts on top of the sauce and maybe even over the spring rolls for that extra crunch!
Dig in immediately and enjoy these fresh, flavorful spring rolls and tasty peanut sauce!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but be sure to fully thaw them before using! Thaw shrimp overnight in the refrigerator or quickly under cold running water. Make sure they’re also cooked before slicing.
Can I Prepare the Spring Rolls in Advance?
It’s best to serve spring rolls fresh, but you can prepare them a few hours in advance. Just keep them covered with a damp paper towel and plastic wrap in the fridge to prevent them from drying out. Enjoy them within a few hours for the best texture!
How Should I Store Leftover Spring Rolls?
Leftover spring rolls can be stored in an airtight container in the fridge for up to 2 days. Keep them separated with parchment paper to prevent sticking. For the peanut sauce, store it in a separate airtight container in the fridge for up to a week.
What Can I Use Instead of Rice Vermicelli Noodles?
If you can’t find rice vermicelli noodles, you can substitute them with other thin noodles like glass noodles or even use cabbage shreds for a low-carb alternative. Just be aware that the texture and flavor will differ slightly.