Ingredients
Spring Rolls
- 2 ounces rice stick (vermicelli) noodles
- 2 mangoes, peeled, cored and thinly sliced
- 2 avocados, peeled, pitted and thinly sliced
- 2 carrots, thinly sliced
- 1 English cucumber, thinly sliced
- ¼ small red cabbage, thinly sliced
- 1 bunch fresh cilantro leaves
- 1 bunch fresh mint leaves
- 10-12 spring roll wrappers
Peanut Sauce
- ⅓ cup natural peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce (or tamari)
- 1 tablespoon rice vinegar
- ½ teaspoon chili garlic sauce (adjust to taste)
- ¼ teaspoon sesame oil
- ⅓ cup warm water (plus more if needed to thin sauce)
Instructions
- Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, hoisin sauce, low-sodium soy sauce, rice vinegar, chili garlic sauce, sesame oil, and warm water until smooth and well combined. Add more water if you prefer a thinner dipping sauce. Set aside.
- Cook the Rice Noodles: Cook the rice vermicelli noodles according to the package instructions until al dente. Drain and immediately rinse with cold water to stop cooking and cool the noodles completely. Toss lightly with a drizzle of sesame oil to prevent sticking and set aside.
- Soften the Spring Roll Wrappers: Fill a large shallow pan or pie dish with warm water. Submerge one spring roll wrapper in the water for about 20 to 30 seconds until it becomes soft but not mushy. Carefully transfer the softened wrapper onto a clean plate or a towel on a flat surface to prevent sticking.
- Assemble the Spring Rolls: Lay the softened wrapper flat and arrange a vertical line of fillings in the center: some rice noodles, mango slices, avocado slices, carrot slices, cucumber slices, red cabbage, cilantro, and mint leaves. Fold the top and bottom edges of the wrapper inward over the filling. Then fold the left side tightly over the fillings and roll towards the right side, sealing the roll securely.
- Serve or Store: Serve the spring rolls immediately with the peanut dipping sauce or your choice of nuoc cham. Alternatively, store them in a sealed container in the refrigerator for up to 3 days for future enjoyment.
Notes
- Ensure the spring roll wrappers are softened but not over-soaked to prevent tearing during rolling.
- Use fresh herbs like cilantro and mint for maximum flavor and freshness.
- The peanut sauce can be adjusted in spiciness and thickness by varying the chili garlic sauce and water amounts.
- To prevent the rolls from drying out when storing, wrap them tightly in plastic wrap and keep in an airtight container in the fridge.
- These spring rolls are best consumed within 3 days for optimal freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Vegetarian
