Description
Fresh spring rolls are a vibrant, healthy Vietnamese dish featuring a combination of fresh vegetables, herbs, vermicelli noodles, and cooked shrimp wrapped in delicate rice paper. Served with a creamy peanut sweet chili dipping sauce, they make a light and refreshing appetizer that comes together quickly and requires no cooking beyond boiling noodles.
Ingredients
Scale
For the Rolls
- 12 spring roll rice wrappers (usually found in the Asian section)
- 100 g vermicelli rice noodles, thin and quick-cooking
- 1 mango, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded or sliced into sticks
- 1 English cucumber, peeled and sliced thin
- 250 g cooked small shrimp, deveined with tails removed
- 1 cup fresh mint leaves
- 1 cup fresh basil leaves
- 1 cup fresh cilantro
For the Peanut Sweet Chili Sauce
- ¾ cup sweet chili sauce
- ⅓ cup peanut butter, creamy or chunky
- ½ tsp low-sodium soy sauce
- ½ tsp hoisin sauce
Instructions
- Cook Noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook for a few minutes until tender but not mushy. Drain the noodles and rinse them with cold water to stop cooking. Set aside.
- Prepare Ingredients: Arrange all the vegetables, herbs, cooked shrimp, and noodles on your prep surface so they are easy to access for assembly.
- Soften Rice Wrappers: Pour about one inch of warm water into a wide bowl or shallow dish. Dip one rice paper wrapper in the warm water for 10–15 seconds until just softened and pliable. Lay the wrapper flat on a clean plate or surface.
- Assemble Rolls: Place a small amount of shredded carrot, sliced cucumber, cooked noodles, mango strips, shrimp, and a mix of fresh herbs on the bottom third of the softened wrapper.
- Roll Spring Rolls: Fold the sides of the wrapper inward over the filling, then roll tightly from the bottom up like a burrito to enclose the ingredients completely. Repeat the process with the remaining wrappers and filling.
- Make the Sauce: Blend the sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce together until smooth. Add a small amount of water as needed to reach your preferred dipping consistency.
- Serve: Serve the spring rolls immediately with the peanut sweet chili sauce on the side for dipping.
Notes
- Substitute shrimp with tofu or cooked chicken for a different protein.
- If mango is unavailable, use pineapple or apple slices as alternatives.
- Add avocado, bean sprouts, or crushed peanuts inside the rolls for extra texture and flavor.
- You can prep vegetables and the dipping sauce a day ahead to make assembly quick and easy.
- Store prepared rolls covered with plastic wrap or parchment paper to prevent sticking if not serving immediately.
- Avoid freezing spring rolls, as rice paper becomes brittle and loses texture upon freezing.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Fresh Spring Rolls, Healthy Spring Roll Recipe, Rice Paper Rolls, Spring Rolls with Peanut Sauce, Vietnamese Rice Paper Rolls
