Vietnamese Spring Rolls with Dipping Sauce
It's surprisingly easy and fun to make your own Vietnamese Spring Rolls with Dipping Sauce at home. They're light, healthy, and delicious! Plus, they're gluten-free.
Servings: 8
Ingredients
For the Dipping Sauce:
- 3 tablespoons creamy peanut butter
- 3 tablespoons hoisin sauce
- lime juice, freshly squeezed, from 2 small limes
- 2 teaspoons garlic chili sauce, or use 2 tsp Sriracha + 1/4 tsp garlic powder
- 2-3 tablespoons water
For the Spring Rolls:
- 7 oz. dry rice vermicelli, thin rice noodles
- Asian toasted sesame oil
- 1 package rice paper wrapper, about 8 count dry, translucent (not egg roll ones)
- 1 pound jumbo shrimp, cooked, sliced in half (similar to butterfly-cut, but cut all the way through)
- 1 cup carrots, matchsticks
- 1 cup cucumber, julienned
- 1 cup bean sprouts
- 1 cup green leaf lettuce, thinly sliced
- 1 bunch mint leaves
- 1 bunch cilantro leaves
- 1 bunch Thai basil leaves
Instructions
- In a small bowl, combine all sauce ingredients except water. Whisk to combine well. Add enough of the water to thin to desired consistency. Cover and chill until ready to use.
- Cook rice vermicelli noodles according to package instructions, just to al dente. Drain and rinse well with cold water. Sprinkle with enough Asian sesame oil to loosen and prevent sticking. Set aside.
- Fill a large, wide bowl with hot water. Working one at a time, gently submerge a rice wrapper into the water just until it becomes soft and pliable (depending on the temp of your water, it can vary from a few seconds to about 30 seconds.)
- Gently lift the wrapper, place on a flat working surface, and start filling: lay down 3 pieces of shrimp, followed by a small handful of carrots, cucumber, bean sprouts, and lettuce (be sure to leave about 1-inch margins around edges of wrapper.) Add a few mint leaves, cilantro, and Thai basil leaves into the filling.
- Gently tuck/fold in the sides and roll as gently yet tightly as you can, taking care to keep filling from moving toward the edges. Press the finished edges together gently to seal. Keep wrapped spring rolls covered with a damp cloth while you finish wrapping the remaining rolls.
- Serve immediately with dipping sauce.
Notes
- Always make sure to handle the rice paper wrappers with care. Soak them one at a time in hot water just until they’re softened. They’ll morph from crispy to chewy soft right before your eyes.
- Keep the cutting board lightly moist (but not too wet). This keeps the rice paper from sticking to your surface, making it easier to roll the spring rolls.
- Cook the rice vermicelli noodles according to package instructions, then rinse with cold water to stop the cooking process and drain well. They should just be tender and not mushy.
- See video tutorial above for how to wrap the spring rolls.
- Leftover filling can be covered, chilled, and re-used for fresh wrapping next time. Once wrapped, the rolls should be eaten immediately.
- These spring rolls are naturally gluten-free. If needed, look for gluten-free hoisin sauce.
- This recipe is part of our Vietnamese Recipes Collection.
- These spring rolls are best served alongside the dipping sauce and other Vietnamese recipes like our Vietnamese Chicken Salad.
Nutrition (per serving)
Calories: 163kcal | Carbohydrates: 29.2g | Protein: 9.1g | Fat: 1.2g | Saturated Fat: 0.3g | Cholesterol: 45.7mg | Sodium: 134.5mg | Fiber: 2g | Sugar: 3.5g