Fresh Spring Rolls Peanut Dipping (Print Version)
Crisp vegetable and herb rolls with creamy peanut dipping sauce. Light Vietnamese appetizer ready in 30 minutes.
# What You'll Need:
→ For the Spring Rolls
01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1.75 oz red cabbage, finely shredded
07 - 1 small avocado, sliced
08 - 8 large fresh lettuce leaves
09 - 24 fresh mint leaves
10 - 24 fresh cilantro sprigs
11 - 16 fresh basil leaves
→ For the Peanut Dipping Sauce
12 - 3 tbsp creamy peanut butter
13 - 1 tbsp soy sauce (use gluten-free if needed)
14 - 1 tbsp hoisin sauce
15 - 1 tbsp fresh lime juice
16 - 1 tsp sesame oil
17 - 1-2 tbsp warm water (to thin as needed)
18 - 1 tsp honey or maple syrup
19 - 1 small garlic clove, finely grated
20 - 1 tsp sriracha or chili sauce (optional)
# Steps:
01 - Cook rice vermicelli according to package directions. Rinse thoroughly under cold water until cooled and drain well. Set aside.
02 - Arrange all prepared vegetables, herbs, and noodles on your work surface in separate piles for easy assembly during rolling.
03 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10-15 seconds until just pliable. Lay flat on a clean damp towel or cutting board.
04 - Place one lettuce leaf in the lower third of the wrapper. Add a small handful of noodles, then layer with carrot, cucumber, bell pepper, cabbage, avocado, and an assortment of fresh herbs.
05 - Fold both sides of the wrapper inward over the filling. Roll up tightly from the bottom, tucking in ingredients as you go to create a compact cylinder. Repeat with remaining wrappers and fillings.
06 - Whisk together peanut butter, soy sauce, hoisin sauce, lime juice, sesame oil, honey, garlic, and sriracha in a small bowl. Gradually add warm water, 1 tbsp at a time, until sauce reaches smooth, dip-able consistency.
07 - Arrange spring rolls on a serving platter and serve immediately with the peanut dipping sauce on the side. Rolls can be cut in half diagonally for easier eating if desired.
# Expert Tips:
01 -
- You get all the satisfying crunch of a spring roll without any deep frying mess or guilt
- The rolling process becomes almost meditative once you find your rhythm
- These are endlessly adaptable to whatever vegetables are languishing in your crisper drawer
02 -
- Rice paper will continue to soften after you remove it from water, so err on the side of under-soaking rather than over-soaking
- Do not be tempted to overfill your rolls or the wrapper will tear and you will have a disastrous mess on your hands
- The peanut sauce will thicken in the refrigerator, so thin it with a little more water before serving leftovers
03 -
- Work with slightly damp hands when handling rice paper to prevent it from sticking to your fingers
- Roll all ingredients to the very edge of the wrapper so the filling reaches nearly the ends for the most attractive presentation