These fresh spring rolls are filled with crunchy veggies and shrimp (or tofu) wrapped in soft rice paper. They’re light, tasty, and perfect for a snack or appetizer!
And let’s not forget the peanut sauce! It’s creamy, nutty, and the perfect dip to make every bite delightful. I could just eat the sauce with a spoon—though I probably shouldn’t! 😂
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for spring rolls, providing a light and chewy texture. If unavailable, look for lettuce leaves as a low-carb alternative.
Shrimp: Cooked shrimp adds protein and flavor. You can substitute it with cooked tofu or shredded chicken for a different protein option.
Fresh Herbs: Mint, cilantro, and Thai basil give spring rolls a burst of freshness and aroma. If you can’t find Thai basil, regular basil or even parsley works well.
Pebnut Sauce: Use almond butter if you have a nut allergy, and for a vegan option, skip honey and use maple syrup instead. Adjust the amount of lime juice to your taste.
Vegetables: Get creative with fillings! You can add avocado, bell peppers, or bean sprouts if you prefer different textures and flavors.
How Do You Roll Perfect Spring Rolls?
Rolling spring rolls can be tricky, but with practice, you’ll get it right in no time! Here’s how to do it smoothly:
- Soak each rice paper wrapper in warm water for 10-15 seconds until it’s soft but not mushy.
- Place the softened wrapper flat on a clean surface.
- Layer your fillings starting with lettuce, vermicelli noodles, vegetables, herbs, and shrimp at the bottom third of the wrapper.
- Fold the bottom up over the filling, then fold in the sides tightly before rolling them from the bottom to enclose everything securely.
Keep the rolls snug but avoid overstuffing as that could make them tough to roll. Practice makes perfect, and it’s okay if your first few aren’t flawless! Enjoy the process.
How to Make Delicious Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, halved lengthwise (about 16 medium shrimp)
- 1 cup lettuce leaves (butter lettuce or romaine)
- 1 cup shredded carrots
- 1 cup julienned cucumber
- 1 cup cooked rice vermicelli noodles, cooled
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves (optional)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic, minced
- 1/4 to 1/2 cup warm water (to thin sauce to desired consistency)
- Crushed peanuts for garnish
How Much Time Will You Need?
This tasty dish will take about 30 minutes to prepare. You’ll spend around 15 minutes prepping all the fresh ingredients and making the delicious peanut sauce, followed by about 15 minutes to assemble the spring rolls. It’s a fun and rewarding process!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain them and rinse with cold water to stop the cooking process. Set the noodles aside to cool. While that’s happening, get all your veggies ready: shred the carrots, julienne the cucumbers, and wash and dry the lettuce and herbs. Don’t forget to halve the cooked shrimp lengthwise!
2. Make the Peanut Sauce:
In a medium bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, fresh lime juice, brown sugar or honey, sesame oil, and minced garlic. Whisk everything together until it’s well mixed. Next, add warm water a little at a time while whisking until you achieve a smooth, pourable consistency. Set the sauce aside and sprinkle some crushed peanuts on top just before serving for an extra crunch!
3. Assemble the Spring Rolls:
To start rolling, fill a large shallow dish with warm water. Take one rice paper wrapper and dip it into the warm water for about 10-15 seconds, until it becomes soft but not too mushy. Carefully lay the softened wrapper flat on a clean surface. Begin by placing a lettuce leaf near the bottom third of the wrapper. On top of that, add a small portion of the rice vermicelli noodles. Then, layer on some shredded carrots, julienned cucumber, and a few leaves of the fresh herbs. Finish the filling with 3-4 halves of shrimp, shrimp side facing up.
4. Roll the Spring Rolls:
Now that you have your filling in, it’s time to roll! Start by folding the bottom of the rice paper over the filling. Next, fold in the sides, making sure it’s snug. Finally, roll the wrapper tightly from the bottom up until the filling is fully enclosed. Don’t worry if it’s not perfect; practice makes it easier! Repeat this process with the remaining wrappers and fillings.
5. Serve and Enjoy:
Once all of your spring rolls are rolled up, arrange them neatly on a serving plate. Serve the fresh spring rolls alongside your delicious peanut sauce for dipping. Now, dig in and enjoy your homemade Spring Rolls with Peanut Sauce!
Can I Use Different Proteins for the Spring Rolls?
Absolutely! While shrimp is a popular choice, feel free to substitute it with cooked chicken, tofu, or even a variety of grilled vegetables for a vegetarian option.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To prevent them from sticking together, you can separate layers with parchment paper.
Can I Prepare the Peanut Sauce in Advance?
Yes, you can make the peanut sauce ahead of time! Store it in an airtight container in the fridge for up to a week. Just give it a good stir and add a splash of warm water if it thickens up before serving.
What Should I Serve with the Spring Rolls?
Spring rolls are fantastic on their own, but you can pair them with additional dipping sauces like sweet chili sauce or serve them alongside a fresh salad for a complete meal.
