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Vibrant Vietnamese Spring Rolls Recipe with Easy Creamy Peanut Sauce

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Fresh and colorful Vietnamese spring rolls filled with crisp vegetables, shrimp or tofu, and served with a luscious creamy peanut sauce. A quick, healthy, and gluten-free snack or light meal perfect for any occasion.

Ingredients

  • Rice paper wrappers (round, 8-inch diameter)
  • Cooked shrimp, peeled and deveined (about 12 medium shrimp, sliced in half lengthwise) or firm tofu for vegetarian option
  • Rice vermicelli noodles, cooked and drained (about 2 ounces / 60 grams)
  • Fresh herbs: mint leaves, cilantro, and Thai basil (a handful each)
  • Julienned vegetables: carrots, cucumber, and red bell pepper (about 1 cup total)
  • Butter lettuce leaves or leaf lettuce (optional)
  • For the Creamy Peanut Sauce:
  • Natural creamy peanut butter (1/4 cup)
  • Hoisin sauce (2 tablespoons) – substitute tamari for gluten-free option
  • Fresh lime juice (1 tablespoon)
  • Rice vinegar (1 tablespoon)
  • Garlic, minced (1 small clove)
  • Water (2-4 tablespoons)
  • Optional: crushed red pepper flakes or Sriracha (to taste)

Instructions

  1. Cook the vermicelli noodles: Bring a pot of water to boil, add 2 ounces (60 grams) of rice vermicelli, and cook for 3-4 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking. Set aside to drain well.
  2. Prepare the shrimp or tofu: If using shrimp, boil or steam until pink and cooked through, about 2-3 minutes. Let cool, then slice lengthwise. For tofu, press excess moisture and slice into thin strips or cubes.
  3. Julienne the vegetables: Peel and cut carrots, cucumber, and bell pepper into thin matchstick pieces. Rinse and dry fresh herbs and lettuce leaves.
  4. Make the peanut sauce: In a mixing bowl, combine 1/4 cup creamy peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon lime juice, 1 tablespoon rice vinegar, and 1 minced garlic clove. Add 2 tablespoons water and whisk until smooth. Adjust water to get a creamy but pourable texture. Add a pinch of crushed red pepper if desired.
  5. Soak the rice paper wrappers: Fill a large shallow dish with warm water. Submerge one wrapper for about 10-15 seconds until just soft but still slightly firm. Lay flat on a clean surface or damp towel. Repeat for each roll.
  6. Assemble the spring rolls: On the softened wrapper, place a few shrimp halves or tofu strips near the bottom third. Add a small handful of vermicelli, then layer some julienned veggies and herbs. Add a lettuce leaf if using. Fold the sides inward, then roll tightly from bottom to top. The rice paper will stick to itself sealing the roll.
  7. Serve immediately: Arrange rolls on a platter and serve with the creamy peanut sauce for dipping.

Notes

Use warm (not hot) water to soak rice paper wrappers for 10-15 seconds to avoid tearing. Work quickly and keep prepared rolls covered with a damp towel to prevent drying. Adjust peanut sauce water to achieve desired creamy consistency. Substitute tamari for hoisin sauce to keep peanut sauce gluten-free. Rolls can be stored in the fridge covered with a damp towel for up to 24 hours.

Nutrition

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

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