Vietnamese Fresh Spring Rolls
Translucent rice paper rolls packed with plump shrimp, cool vermicelli, crisp lettuce, and fragrant herbs served alongside a rich peanut hoisin dipping sauce. These refreshing rolls require no cooking and come together beautifully as a light appetizer or healthy lunch.
Light and refreshing rice paper rolls filled with shrimp, vermicelli, and herbs served with peanut sauce.
Nutrition per serving
Ingredients
Wrapper
Filling
Dipping Sauce
Instructions
Prepare All Fillings
Cook shrimp in boiling salted water for 2 minutes until pink, then cool under cold running water and slice each in half lengthwise. Cook vermicelli according to package instructions, rinse under cold water, and drain well. Wash and dry all herbs and lettuce. Arrange all components in small bowls for easy assembly.
Make the Peanut Dipping Sauce
Whisk together 3 tablespoons of hoisin sauce, 2 tablespoons of peanut butter, 1 tablespoon of lime juice, 1 teaspoon of soy sauce, and 2 tablespoons of warm water until smooth and creamy. Add a pinch of chili flakes if desired. The sauce should be thick enough to coat the back of a spoon.
Soften the Rice Paper
Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for exactly 10 to 15 seconds until it is just pliable but still slightly stiff. Remove it immediately and lay it flat on a clean damp cutting board. It will continue to soften as you add the fillings.
Roll and Serve
Place 2 shrimp halves cut-side down near the bottom third of the wrapper. Layer a small bundle of vermicelli, a piece of lettuce, and a few herb leaves on top. Fold the bottom edge up over the filling, fold in the sides tightly, and roll upward firmly to seal. Serve immediately with the peanut dipping sauce.
Substitutions
Common mistakes
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