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Fresh Spring Rolls with Peanut Sauce

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Fresh spring rolls packed with crisp vegetables, herbs, and vermicelli noodles, served with a creamy peanut dipping sauce. A light, refreshing, and healthy appetizer or snack.

Ingredients

Scale
  • 8 rice paper wrappers
  • 1 cup cooked rice vermicelli noodles
  • 1 cup shredded lettuce or cabbage
  • 1 medium carrot, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh basil leaves
  • 1/2 cup cooked shrimp, chicken, or tofu (optional)
  • 1/2 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar or lime juice
  • 1–2 tsp sriracha (optional)
  • 1/3 cup warm water

Instructions

  1. Prepare all vegetables, herbs, and protein by washing, slicing, and setting aside.
  2. Cook rice vermicelli noodles according to package instructions, then rinse with cold water and drain.
  3. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until softened.
  4. Lay the wrapper flat on a clean surface. Add a small amount of noodles, vegetables, herbs, and protein in the center.
  5. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to seal.
  6. Repeat with remaining wrappers and filling.
  7. In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, sriracha, and warm water until smooth.
  8. Serve the fresh spring rolls immediately with the peanut sauce for dipping.

Notes

  • Keep a damp towel over prepared rolls to prevent them from drying out.
  • You can customize fillings with avocado, mango, or other fresh produce.
  • For a nut-free option, use sunflower seed butter or tahini instead of peanut butter.

Nutrition

Keywords: fresh spring rolls, peanut sauce, Vietnamese appetizer, healthy snack, vegetarian spring rolls

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