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Fresh Vietnamese Spring Rolls with Shrimp

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These fresh Vietnamese spring rolls with shrimp combine cool, crisp vegetables, tender shrimp, and a rich, nutty homemade peanut sauce for a light and satisfying meal.

Ingredients

Scale
  • 1 pound (450g) shrimp, peeled and deveined (medium or large size, fresh or thawed frozen)
  • 12 rice paper wrappers
  • A handful each of fresh mint and cilantro
  • 4 oz (115g) rice vermicelli noodles, cooked and drained
  • 1 cup julienned carrots
  • 1 cup thin cucumber strips
  • About 12 small butter lettuce leaves
  • ½ cup creamy peanut butter (natural preferred)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon chili paste (adjust to taste)
  • ¼ cup warm water
  • 2 tablespoons crushed peanuts (optional, for garnish)

Instructions

  1. Bring a medium saucepan of water to a boil. Add shrimp and cook for 2-3 minutes until pink and just opaque. Drain and set aside to cool.
  2. Cook rice vermicelli noodles according to package instructions (usually soaking in hot water for 5-7 minutes), then drain and rinse under cold water. Toss lightly with a little oil to prevent sticking.
  3. Julienne carrots and cucumber into thin matchsticks. Rinse and dry mint, cilantro, and butter lettuce leaves thoroughly.
  4. In a small bowl or blender, combine peanut butter, minced garlic, lime juice, soy sauce, honey, chili paste, and warm water. Blend or whisk until smooth and creamy. Adjust seasoning as desired.
  5. Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for about 10 seconds until pliable but not mushy. Lay it flat on a clean, damp kitchen towel or plate.
  6. On the softened rice paper near the edge closest to you, place a few shrimp halves in a line, add a small handful of noodles, carrots, cucumber, and a few leaves of lettuce and herbs. Fold the sides over the filling, then roll tightly from the edge closest to you to the far edge.
  7. Repeat with remaining wrappers and ingredients.
  8. Arrange spring rolls on a serving platter. Spoon peanut sauce into a small bowl for dipping and garnish with crushed peanuts if desired.

Notes

Do not over-soak rice paper wrappers to avoid tearing. Assemble rolls immediately after softening to prevent drying out. Peanut sauce can be made ahead and tastes better after flavors meld. For gluten-free, use tamari instead of soy sauce and certified gluten-free rice paper. Shrimp can be substituted with cooked chicken, tofu, or beef.

Nutrition

Keywords: Vietnamese spring rolls, shrimp spring rolls, fresh spring rolls, peanut sauce, easy Vietnamese recipe, healthy appetizer

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