Fresh spring rolls with peanut sauce
Vietnamese-style fresh spring rolls packed with shrimp, rice noodles, crisp vegetables and herbs in soft rice paper, with a creamy peanut dipping sauce.
88% of it needs you at the counter
- Hands-on
- 35 min
- Cooking
- 5 min
- Serves
- 4
- Calories
- 445
- Protein
- 27 g
- Per serving
- $3.08
Why this recipe works
Fresh spring rolls, also called summer rolls or gỏi cuốn, are light, crunchy and full of fresh herbs, wrapped in translucent rice paper with no frying. They're a great make-ahead appetizer or a light lunch, and the peanut sauce takes two minutes to stir together.
- Dipping the rice paper in warm water for only a few seconds keeps it slightly firm; it softens fully on the board and rolls without tearing.
- Placing the shrimp cut side up near the far edge makes the pink halves show through the wrapper, so the rolls look as good as they taste.
- A dip with peanut butter, hoisin and lime balances rich, sweet and tangy, so the plain rolls taste vibrant.
Ingredients
For the peanut sauce
You will need
- Wide shallow dish for water
- Damp kitchen towel or cutting board
- Small saucepan
Method
Tap a step number to mark it done.
Cook the noodles and shrimp
Cook the vermicelli according to the package, usually 3 to 4 minutes in boiling water, then rinse under cold water and drain. In the same pot of boiling water, cook the shrimp for 2 minutes, until pink and opaque. Cool, then slice each in half lengthwise.
Make the peanut sauce
Whisk the peanut butter, hoisin, soy sauce, lime juice and sriracha together, adding warm water a tablespoon at a time until it's smooth and dippable.
Soften the wrapper
Fill a wide dish with warm water. Dip one rice paper wrapper for 3 to 5 seconds, until just pliable, and lay it flat on a damp towel. It will keep softening.
Fill and roll
Lay 3 shrimp halves, cut side up, across the center. Top with lettuce, a small bundle of noodles, cucumber, carrot, mint and cilantro. Fold the bottom over the filling, fold in the sides, and roll up tightly.
Repeat and serve
Repeat with the remaining wrappers, keeping the finished rolls apart under a damp towel so they don't stick together. Serve with the peanut sauce.
Techniques in this recipe
Raw Done: loose C Over: tight O When is shrimp done?
Shrimp are done when they turn pink and opaque and curl into a loose C. A tight O means overcooked and rubbery.
Read the full guide
Cook's notes
- Don't overfill: a small bundle of filling makes a tight roll that doesn't split.
- If a wrapper tears, roll a second softened wrapper around it.
- They're best within 4 hours. Wrap each roll individually in plastic wrap if making ahead, so they don't stick.
Nutrition per serving
445 calories
$3.08 estimated cost per serving
Where the calories come from
| Protein | 24% of calories | 27 g |
|---|---|---|
| Carbs | 52% of calories | 58 g |
| Fat | 24% of calories | 12 g |
| Fiber | 3 g | |
| Sodium | 600 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between fresh spring rolls and egg rolls?
Fresh spring rolls are wrapped in soft rice paper and served raw and cold. Egg rolls use a wheat wrapper and are deep-fried.
How do you keep fresh spring rolls from sticking together?
Keep them slightly apart on the plate under a damp towel, or wrap each one in plastic wrap. Lettuce on the outside layer also helps.
Are fresh spring rolls gluten-free?
The rice paper and rice noodles are. Hoisin and regular soy sauce contain wheat, so use tamari and a gluten-free hoisin for the sauce.
