Fresh, crisp vegetables, tender shrimp, and fragrant herbs wrapped in delicate rice paper. Served with a creamy, savory peanut dipping sauce, these rolls are a perfect light lunch or appetizer.
Prep30m
Cook5m
Servings4
Serving:2 rolls2 spring rolls and 1/4 cup peanut sauce495 cal
Bring a medium pot of salted water to a boil. Add the rice vermicelli and cook for 3-5 minutes, or according to package directions, until tender. Drain immediately and rinse under cold running water to stop the cooking process. Set aside.
In the same pot, bring fresh water to a boil. Add the shrimp and cook for 2-3 minutes until they are pink and opaque. Drain and transfer to an ice bath to cool completely. Once cooled, slice each shrimp in half lengthwise.
While the noodles and shrimp cook, prepare your vegetables. Wash and dry the lettuce. Julienne the carrot and cucumber. Pick the mint and cilantro leaves from their stems. Arrange all fillings on a large platter for easy assembly.
2
Make the Peanut Sauce
In a small bowl, combine the peanut butter, hoisin sauce, soy sauce, rice vinegar, lime juice, honey, minced garlic, grated ginger, and sriracha.
Whisk vigorously until the mixture is smooth and well combined. It will be quite thick.
Gradually add the warm water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth, pourable consistency. Adjust seasoning if necessary.
Fresh, crisp vegetables, tender shrimp, and fragrant herbs wrapped in delicate rice paper. Served with a creamy, savory peanut dipping sauce, these rolls are a perfect light lunch or appetizer.
This Vietnamese recipe takes 35 minutes to prepare and yields 4 servings. At 494.53 calories per serving with 26.44g of protein, it's a moderately challenging recipe perfect for lunch or snack or appetizer.
Fill a large, shallow dish (a pie plate works well) with warm water. Set up your assembly station with the platter of fillings, the hydrated noodles, and a clean, damp cutting board or plate to work on.
Submerge one rice paper wrapper in the warm water for 15-20 seconds, just until it becomes soft and pliable. Do not oversoak.
Carefully lay the softened wrapper flat on your damp work surface.
On the bottom third of the wrapper, layer a lettuce leaf, a small amount of vermicelli noodles, a few strips of carrot and cucumber, and a sprinkle of mint and cilantro leaves.
About an inch above this filling, arrange 3 shrimp halves in a single row, cut-side up.
Fold the bottom edge of the wrapper up and over the vegetable filling, tucking it in snugly. Fold in the left and right sides, as you would for a burrito.
Continue rolling upwards from the bottom into a tight, compact cylinder. The shrimp should be visible through the top layer of the wrapper.
Place the finished roll on a platter and cover with a damp paper towel to prevent it from drying out. Repeat with the remaining wrappers and fillings.
4
Serve
Serve the fresh spring rolls immediately with the peanut dipping sauce on the side.
Pro Tips
1Don't oversoak the rice paper. A quick 15-20 second dip is all it needs; it will continue to soften as you add the fillings.
2Work on a damp surface, like a damp cutting board or plate, to prevent the delicate rice paper from sticking and tearing.
3Create an assembly line with all your prepped ingredients to make the rolling process smooth and efficient.
4Roll tightly but gently. A tight roll holds together better, but too much pressure can tear the wrapper.
5To prevent finished rolls from sticking to each other, leave a little space between them on the serving platter.
6These rolls are best enjoyed fresh. If you must store them, wrap each roll individually in plastic wrap and refrigerate for up to 24 hours.
Recipe Variations
Protein Swap
Protein Swap
Replace shrimp with thinly sliced cooked chicken, pork, or pan-fried firm tofu for a different flavor profile.
Vegetarian/Vegan
Vegetarian/Vegan
Omit the shrimp and use baked or fried tofu strips. Ensure your hoisin sauce is vegan and use maple syrup instead of honey in the peanut sauce.
Herbaceous Twist
Herbaceous Twist
Add other fresh herbs like Thai basil or perilla leaves (shiso) along with the mint and cilantro for more complex aromatics.
Alternative Sauce
Alternative Sauce
Serve with a traditional Vietnamese dipping sauce, Nuoc Cham, made with fish sauce, lime juice, sugar, water, garlic, and chili.
Health Benefits
✨
Lean Protein Power
Shrimp provides high-quality, low-fat protein, which is essential for muscle repair, immune function, and overall body maintenance.
✨
Rich in Vitamins & Fiber
The abundance of fresh vegetables like carrots, cucumber, and lettuce delivers essential vitamins (like Vitamin A and K), minerals, and dietary fiber, which aids digestion and promotes gut health.
✨
Source of Healthy Fats
The peanut butter in the dipping sauce is a good source of monounsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
✨
Hydrating and Light
With a high water content from cucumber and lettuce, these rolls are a light and hydrating option, perfect for a warm day or as a refreshing appetizer.
Frequently Asked Questions
How many calories are in these spring rolls?
Each serving of two spring rolls with peanut sauce contains approximately 450-550 calories, depending on the exact amount of sauce used. The rolls themselves are relatively low in calories, with the majority coming from the peanut butter in the dipping sauce.
Are Vietnamese spring rolls healthy?
Yes, they are generally very healthy. They are packed with fresh, raw vegetables, lean protein from shrimp, and are not fried. This makes them a great source of vitamins, fiber, and protein in a low-fat package.
Can I make these ahead of time?
They are best served immediately as the rice paper wrappers can dry out and become tough in the refrigerator. If you need to make them a few hours ahead, wrap each roll individually in plastic wrap and store them in the fridge. Let them sit at room temperature for 15 minutes before serving.
My rice paper keeps tearing. What am I doing wrong?
Tearing is usually caused by oversoaking the wrapper, making it too delicate, or overstuffing the roll. Try soaking the paper for a shorter time (15 seconds is often enough) and use slightly less filling until you get the hang of it. Also, ensure your work surface is damp to prevent sticking.
What's the difference between a spring roll and an egg roll?
The main difference is the wrapper and preparation. Vietnamese spring rolls (Gỏi cuốn) use thin, translucent rice paper and are served fresh (not cooked). Chinese-style egg rolls use a thicker, wheat-based wrapper and are deep-fried.
