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Fresh Healthy Vietnamese Spring Rolls Easy Recipe with Peanut Sauce

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These fresh Vietnamese spring rolls are light, crisp, and packed with crunchy veggies, tender shrimp or tofu, and served with a creamy, flavorful peanut dipping sauce. Perfect for a quick, healthy meal or appetizer.

Ingredients

Scale
  • Rice paper wrappers (round, thin sheets)
  • 3 ounces (85 g) vermicelli rice noodles, cooked and cooled
  • 12 large shrimp (about 6 ounces/170 g), peeled and deveined, or firm tofu sliced into strips
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned
  • Butter lettuce leaves or leafy greens
  • Bean sprouts (optional)
  • Fresh herbs: mint, cilantro, Thai basil
  • Peanut dipping sauce:
  • 3 tablespoons (45 g) creamy natural peanut butter
  • 1 tablespoon (15 ml) soy sauce or tamari (for gluten-free)
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon (5 ml) honey or maple syrup
  • 1 clove garlic, minced
  • Chili flakes (optional)
  • Water (to thin sauce)

Instructions

  1. Boil 4 cups (950 ml) of water in a medium saucepan. Add vermicelli rice noodles and cook for 3-4 minutes until tender but not mushy. Drain and rinse under cold water. Set aside.
  2. Julienne carrot and cucumber into thin strips. Wash and dry fresh mint, cilantro, and Thai basil leaves. If using shrimp, boil or steam shrimp, peel and slice in half lengthwise. For tofu, press and slice into thin strips.
  3. Fill a large shallow bowl with warm water. Submerge one rice paper sheet for 10-15 seconds until pliable but not too soft.
  4. Lay softened wrapper flat on a clean surface. Place a small handful of vermicelli noodles near the bottom third. Add 2-3 shrimp halves or tofu strips on top. Layer with carrot, cucumber strips, bean sprouts if using, and 2-3 herb leaves. Add a lettuce leaf last.
  5. Fold sides inward over filling, then roll tightly from bottom up, like a burrito. The rice paper should stick to itself and hold the roll together.
  6. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and minced garlic. Add warm water 1 tablespoon at a time until sauce reaches smooth, dip-friendly consistency. Sprinkle chili flakes if desired.
  7. Arrange rolls on a platter and serve immediately with peanut dipping sauce. If making ahead, cover with a damp towel and refrigerate; consume within 24 hours.

Notes

Soak rice paper one or two sheets at a time to avoid sticking. Keep hands and work surface damp but not wet when handling rice paper. Trim vermicelli ends and toss with sesame oil to prevent clumping. Roll tightly but gently to avoid tearing. Peanut sauce can be thinned with water to desired consistency. Store rolls wrapped tightly with a damp towel and consume within 24 hours for best texture.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut sauce, healthy appetizer, shrimp spring rolls, tofu spring rolls, gluten-free, vegan option

Find it online: https://blairrecipes.com/fresh-healthy-vietnamese-spring-rolls-easy-recipe-with-peanut-sauce/