Fresh Spring Rolls with Peanut Sauce
Delight your taste buds with these Fresh Spring Rolls with Peanut Sauce, a light yet satisfying appetizer or snack packed with vibrant flavors and textures. These Vietnamese-inspired rolls feature tender rice paper wrappers filled with succulent shrimp, crisp julienned carrots and cucumbers, fragrant fresh mint and cilantro, and delicate rice vermicelli noodles, all nestled in a tender butter lettuce leaf. Accompanying them is a rich, creamy peanut dipping sauce made with a blend of peanut butter, hoisin sauce, and a splash of lime juice for a perfect sweet-savory balance. Ready in just 30 minutes with no cooking required, these fresh spring rolls are as visually stunning as they are delicious, making them an ideal dish for entertaining or a healthy meal prep option. Garnish with crushed peanuts for added crunch and a touch of elegance!
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Recipe Information
Ingredients
- 12 sheets Rice paper wrappers
- 12 pieces Shrimp, cooked and peeled
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro leaves
- 6 pieces Butter lettuce leaves
- 2 tablespoons Hoisin sauce
- 3 tablespoons Creamy peanut butter
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice, freshly squeezed
- 2 tablespoons Water
- 2 tablespoons Crushed peanuts (optional, for garnish)
Instructions
Bring a pot of water to boil. Remove from heat, and add the rice vermicelli noodles. Let them soak for 3-5 minutes, or until tender. Drain and rinse under cold water to cool, then set aside.
Prepare the vegetables by julienning the carrot and cucumber into thin strips. Gather the mint leaves, cilantro sprigs, and butter lettuce leaves.
Fill a large shallow dish or bowl with warm water. Submerge one rice paper wrapper at a time for about 5-10 seconds, or until just softened. Carefully transfer it to a clean, damp kitchen towel or cutting board.
Lay a piece of lettuce on the bottom third of the softened wrapper. Add a small portion of rice noodles, a few julienned vegetables, a shrimp, and a mint leaf or two, leaving space around the edges.
Fold the sides of the wrapper inward, then tightly roll it up from the bottom like a burrito. Repeat with the remaining wrappers and fillings.
To make the peanut sauce, whisk together the peanut butter, hoisin sauce, soy sauce, sesame oil, lime juice, and water until smooth. Adjust the consistency with additional water, if needed.
Serve the spring rolls whole or sliced in half, and pair with the peanut sauce for dipping. Sprinkle with crushed peanuts for garnish, if desired.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
