Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce

Wrapping up Vietnamese fresh spring rolls in rice paper is easier than you think! This easily customizable recipe is cool & refreshing - perfect for summer.

Big Flavors from a Tiny Kitchen - Ashley Covelli

5 from 4 votes

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Servings: 8

Course: Appetizers

Cuisine: Vietnamese

Prep Time 25

Cook Time 5

Total Time 30

Ingredients

For Peanut Sauce:

1 tablespoon peanut oil
3 tablespoons finely chopped onion
1 small clove garlic, minced
¾ teaspoon dried hot red pepper flakes
¼ cup plus 2 tablespoons water
2 tablespoons creamy peanut butter
2 tablespoons hoisin sauce
2 teaspoons tomato paste
¾ teaspoon granulated sugar

For Spring Rolls:

1 ounce rice vermicelli or bean thread noodles
1 tablespoon seasoned rice vinegar
8 8-inch rice paper rounds
8 extra large pre-cooked shrimp, peeled and deveined, sliced in half lengthwise
2 leaves red-leaf lettuce, ribs cut out and discarded and leaves halved
¼ cup fresh mint leaves
¼ cup fresh Thai basil leaves
½ cup thinly sliced Napa cabbage
¼ cup fresh cilantro leaves
⅓ cup coarsely shredded carrot (1 medium)
1-2 green onions, thinly sliced
Finely chopped peanuts, for garnish (optional)

Instructions

Make sauce: Heat peanut oil in a small saucepan over moderate heat. Once hot, add onion, garlic, and red pepper flakes and cook, stirring, until pale golden, about 4 minutes. Whisk in water, peanut butter, hoisin, tomato paste, and sugar and bring to a simmer. Whisk for 1 minute, then transfer to a small bowl to cool.
Prepare noodles: Cook noodles according to package instructions. Rinse with cold water, drain well, and toss with seasoned rice vinegar.
Assemble spring rolls: Fill a large plate with warm water. Dip one rice paper wrapper into the water, completely submerging . Leave in for 5-10 seconds, until pliable. Lay wrapper flat on a clean work surface. Lay 2 shrimp halves, pink side-down, horizontally across the lower third of the wrapper.
Top with a sprinkling of lettuce, mint, Thai basil, cabbage, cilantro, carrot, and green onions. Add a small handful of the noodles on top, again in a horizontal line. Carefully fold the sides inward, then tuck and fold the bottom up over the filling. Roll everything upward, tightly but gently to avoid ripping the rice paper wrapper. Place on a platter and repeat with remaining ingredients.
Serve spring rolls with peanut sauce alongside, garnished with chopped peanuts if desired.

Video

Notes

If you're looking for an additional sauce for your spring rolls, simply combine ¼ cup water, 2 tablespoons fresh lime juice, 2 tablespoons granulated sugar, 4 teaspoons fish sauce, 1 clove minced garlic, and ½ teaspoon chili garlic sauce in a small bowl.
You can substitute regular basil for Thai basil if you can't find it.
Spring rolls can be stored in an airtight container, covered with a damp towel, in the refrigerator for 2 days.

Nutrition information

Nutrition Facts

Vietnamese Fresh Spring Rolls with Shrimp + Peanut Sauce

Amount per Serving

Calories

118

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

197

Potassium

145

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1453

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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