These colorful spring rolls are packed with fresh veggies and herbs, all wrapped up in soft rice paper. They are light, crunchy, and go perfectly with a creamy peanut sauce!
I can’t help but smile when I dip these little bundles into the sauce. It’s such a tasty combo! Making them is always a fun family project—everyone gets to pick their favorite fillings!
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for spring rolls. If you can’t find them, use thin lettuce leaves as a low-carb alternative, although they won’t have the same texture.
Shrimp: Shrimp adds protein, but if you’re vegetarian or vegan, consider using tofu or tempeh. For a different flavor, cooked chicken or jackfruit can also work well.
Rice Vermicelli Noodles: These noodles give spring rolls their unique texture. If you want a gluten-free option, look for rice noodles labeled as such or thinly slice zucchini for a fresh twist.
Fresh Herbs: Mint, cilantro, or basil are the classics, but feel free to mix and match. If you dislike cilantro, try using parsley or dill instead for a different flavor.
How Do I Wrap Spring Rolls Without Breaking Them?
Wrapping spring rolls can be tricky at first, but with a little practice, you’ll get the hang of it. Here are steps to make a secure roll:
- **Soak**: Dip the rice paper in warm water for about 5-7 seconds. It should be soft but still a bit firm since it will continue to soften when filled.
- **Layering**: Place a handful of filling in the center. Start with wet ingredients like shrimp or noodles, then add veggies and herbs on top.
- **Folding**: Fold the sides inward first. Keep your filling in place, then start rolling from the bottom up. Make sure to roll tightly without tearing the paper.
For tips, work quickly but gently, and don’t overload the wrapper. A little practice goes a long way, so don’t worry if the first few don’t turn out perfectly! Enjoy the process!
How to Make Spring Rolls with Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced in half lengthwise (optional)
- 1 cup rice vermicelli noodles, cooked and drained
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup lettuce leaves, torn
- 1/2 cup cucumber, julienned
- Fresh herbs (such as mint, cilantro, or basil)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon grated ginger
- 1 to 2 teaspoons Sriracha or chili sauce (optional, for heat)
- Warm water to thin sauce (about 1/4 cup)
- Crushed peanuts for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare. In just a little while, you’ll have delicious and fresh spring rolls paired with a rich peanut sauce!
Step-by-Step Instructions:
1. Prepare the Noodles:
Begin by cooking the rice vermicelli noodles according to the package instructions. Once cooked, drain them and set them aside to cool.
2. Prepare the Vegetables and Shrimp:
While the noodles cool, get all your vegetables ready. Shred the carrots and purple cabbage, julienne the cucumber, and tear the lettuce leaves. If you’re using shrimp, slice them in half lengthwise.
3. Soften the Rice Paper:
Fill a shallow dish or wide bowl with warm water. Dip one rice paper wrapper into the water for about 5-7 seconds until it softens. Carefully lift it out and lay it flat on a clean surface or plate.
4. Fill the Wrapper:
In the center of the softened rice paper, place a few pieces of shrimp (if using), a small handful of the rice noodles, shredded carrots, cabbage, cucumber, lettuce, and a few fresh herbs. Be careful not to overfill the wrapper!
5. Roll the Spring Roll:
Start by folding the sides of the wrapper inward over the filling. Then, roll the spring roll tightly from the bottom up, ensuring the filling is fully enclosed. Repeat this process with the remaining wrappers and filling.
6. Make the Peanut Sauce:
In a bowl, whisk together the creamy peanut butter, hoisin sauce, soy sauce, rice vinegar, minced garlic, grated ginger, and Sriracha. Mix well to combine.
7. Thin the Sauce:
Gradually add warm water to the sauce, whisking until it reaches a smooth, dippable consistency. Adjust the thickness to your preference.
8. Garnish the Sauce:
Transfer the peanut sauce into a serving bowl and sprinkle some crushed peanuts on top for added crunch.
9. Serve and Enjoy:
Serve your spring rolls whole or halved, alongside the peanut dipping sauce. Enjoy the fresh flavors and textures of your homemade spring rolls!
Bon appétit!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! If you’re looking for different protein options, you can use cooked chicken, tofu, or tempeh. Each of these can be sliced or diced and added for added flavor and nutrition.
Can I Make the Peanut Sauce Ahead of Time?
Yes, the peanut sauce can be made in advance! Store it in an airtight container in the refrigerator for up to a week. Just give it a good stir or add a splash of water to re-thin it if it thickens up.
How Do I Store Leftover Spring Rolls?
If you have leftover spring rolls, store them in an airtight container in the refrigerator. They’re best eaten the same day, but if stored, they’ll last up to 2 days. Keep the peanut sauce separate to prevent the wrappers from getting soggy.
Can I Add Other Vegetables?
Definitely! Feel free to add or swap in your favorite vegetables. Bell peppers, avocados, and snap peas are all great options that can add crunch and flavor to your spring rolls!
