Description
Learn how to make fresh spring rolls with a delicious peanut sauce. These light and healthy Vietnamese-inspired rolls are perfect as a refreshing appetizer or light meal.
Ingredients
Scale
Rice Paper Rolls:
- 8 rice paper wrappers
- 1 cup cooked rice noodles
- 1 cup shredded lettuce or napa cabbage
- 1 medium carrot (julienned)
- 1 cucumber (julienned)
- ½ red bell pepper (thinly sliced)
- ½ cup fresh mint leaves
- ½ cup fresh cilantro
- ½ cup fresh basil leaves
- ½ cup cooked shrimp or tofu (optional)
- warm water for soaking wrappers
Peanut Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 to 2 tablespoons warm water (to thin)
- ½ teaspoon grated ginger
Instructions
- Prepare the Filling: Get all the filling ingredients ready and set them up in an assembly line.
- Soften the Rice Paper: Dip one rice paper wrapper in warm water for 10 to 15 seconds until softened, then lay it flat on a clean surface.
- Fill and Roll: Layer noodles, veggies, herbs, and protein (if using) in the center of the wrapper. Fold in the sides and roll tightly from the bottom up. Repeat with remaining wrappers.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, hoisin, vinegar, sesame oil, and ginger. Thin with warm water to desired consistency.
- Serve: Serve the fresh spring rolls with peanut sauce on the side.
Notes
- To prevent sticking, place finished rolls slightly apart on a damp plate.
- You can prepare all the fillings ahead of time and assemble the rolls just before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 220
- Sugar: 5g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg (with tofu) / 40mg (with shrimp)
