Ingredients
Spring Rolls
- 2 ounces rice vermicelli noodles
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon salt
- 8 spring roll wrappers
- 1 cup butter lettuce (ribs removed, leaves torn or cut)
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced carrots (peeled & cut to matchsticks)
- 1 cup thinly sliced mango
- 1 cup thinly sliced cucumber (Persian or English cucumbers)
- 1/2 cup fresh cilantro
- 1/4 cup fresh mint
- 1/4 cup fresh basil (or thinly sliced green onions)
- 1/2 pound extra-small cooked shrimp (deveined & tails removed; or use shredded chicken or omit for vegetarian)
Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons water
- 1-1/2 tablespoons rice vinegar
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper (optional, to taste)
- Honey-roasted peanuts (coarsely chopped, optional, for topping)
Instructions
- Make Sauce: Add peanut butter, honey, olive oil, water, rice vinegar, soy sauce, pepper, and cayenne pepper (if using) to a small blender or food processor. Blend until smooth and creamy. Refrigerate the sauce until ready to serve to let the flavors meld.
- Cook Noodles: Bring a pot of unsalted water to a boil. Cook the rice vermicelli noodles according to the package directions, usually about 3-4 minutes. Drain the noodles and rinse under cool water for 30 seconds to stop cooking. Shake off excess water and return the noodles to the pot. Toss with toasted sesame oil and salt to prevent sticking, then set aside.
- Set Up Rolling Station: Fill a shallow dish or pie pan with about 1 inch of warm water. Place a clean, lint-free tea towel next to it. Arrange all prepared vegetables, lettuce, herbs, noodles, and shrimp within easy reach for assembly.
- Soften Wrapper: Submerge one spring roll wrapper in the warm water for 10-15 seconds until it is pliable but still slightly firm. Carefully transfer it to the tea towel or clean work surface to prevent sticking. It will continue to soften while you prepare the filling.
- Add Fillings: On the left third of the wrapper, layer a leaf of butter lettuce, a small handful of noodles, a few slices of red cabbage, carrots, mango, cucumber, 3-4 shrimp, and some fresh herbs (cilantro, mint, basil). Leave about an inch of space around the edges for rolling.
- Roll the Spring Roll: Fold the left and right edges of the rice paper over the filling to enclose it. Starting from the bottom edge closest to you, roll firmly upwards to cover the filling completely. Continue rolling until the roll is sealed and compact. The rice paper will stick to itself to hold the roll closed.
- Serve: Repeat steps 4-6 with remaining wrappers and ingredients. Serve the spring rolls whole or sliced in half diagonally on a platter. Place the peanut dipping sauce on the side and sprinkle with coarsely chopped honey-roasted peanuts if desired.
Notes
- Spring roll wrappers can dry out quickly; keep them covered with a damp towel while assembling.
- Use cooked shrimp or chicken for quick protein, or omit for vegetarian rolls.
- Adjust the cayenne pepper in the sauce to your preferred spice level or omit for mild flavor.
- Fresh, crisp vegetables add great texture; avoid watery vegetables to keep wrappers from becoming soggy.
- Spring rolls are best served fresh but can be refrigerated for up to 4 hours; cover tightly to prevent drying.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
