These fresh spring rolls are packed with crunchy veggies and tasty herbs, all wrapped in thin rice paper. They’re light, colorful, and super fun to make!
And don’t forget the peanut sauce! It’s creamy and a little nutty, making every bite feel like a treat. I always end up making extra sauce, just in case! 😄
Key Ingredients & Substitutions
Rice Paper Wrappers: These are essential for holding everything together. If you can’t find rice paper, you could use lettuce leaves for a low-carb option, but then it won’t have the same texture.
Shrimp: Fresh cooked shrimp is perfect for this recipe. If you’re vegetarian, consider using tofu or chickpeas as a substitute, which will also soak up the flavors nicely.
Fresh Herbs: Mint, cilantro, and basil add a fresh flavor. If you’re not a fan of one, feel free to swap it out for parsley or omit it altogether. The dish will still taste good with just a mix of lettuce and vegetables.
Peanut Butter: Creamy peanut butter is the star of the sauce, but if you’re allergic, try sun butter or tahini for a nut-free version. This will change the flavor but will still offer a tasty dip.
Vegetables: Shredded carrots and cucumbers add crunch. Feel free to experiment with other fresh veggies like bell peppers or bean sprouts based on your preference.
How Do You Get the Perfect Roll?
Rolling spring rolls can be tricky, but once you get the hang of it, it’s quite fun! Here are some tips for rolling them perfectly:
- Soak the rice paper briefly until it’s soft but not too flimsy. Think about a “just right” texture – you want it to have some firmness still.
- Don’t overstuff your rolls. Less is often more to keep them from ripping!
- Start rolling from the bottom, folding the sides in as you go to create a tight seal. Practice makes perfect, so don’t worry if your first few aren’t picture-perfect.
- Keep a damp towel handy to cover the rolled spring rolls to prevent them from drying out as you work.
Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For The Spring Rolls:
- 12 large rice paper wrappers
- 12 cooked shrimp, halved lengthwise
- 1 cup shredded lettuce or cabbage
- 1 cup shredded carrots
- 1/2 cucumber, julienned
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup cooked rice vermicelli noodles (optional)
- 1/4 cup crushed roasted peanuts (for garnish)
For The Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1-2 tablespoons warm water (to thin sauce)
- 1 teaspoon sugar or honey (optional)
- Crushed peanuts for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and assemble the spring rolls and peanut sauce. You can serve them right away, and they are great for a quick and healthy lunch or snack!
Step-by-Step Instructions:
1. Prepare the Filling:
Begin by preparing your ingredients. Halve the cooked shrimp lengthwise and set them aside. Shred the lettuce or cabbage and the carrots. Julienne the cucumber into thin strips. Rinse and dry the fresh herb leaves (cilantro, mint, and basil). If you’re using rice vermicelli noodles, cook them according to the package instructions, then drain and let them cool.
2. Soften Rice Paper Wrappers:
Grab a large shallow dish or bowl and fill it with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds. You want it to become soft but still a little firm so it won’t break. Once soft, lay it flat on a clean, damp kitchen towel or plate.
3. Assemble the Rolls:
On the lower third of the softened rice paper wrapper, place 2 shrimp halves, arranging them with the tail side facing outward for a nice presentation. Add a small handful of shredded lettuce, a few shredded carrots, some cucumber strips, a few leaves of fresh herbs, and a small portion of vermicelli noodles if using. Remember, don’t overstuff!
4. Roll the Spring Roll:
Fold the sides of the wrapper inward over the filling. Then, starting from the bottom, tightly roll the wrapper up to enclose all the ingredients. Don’t worry if the first few rolls aren’t perfect – practice makes perfect! Repeat this process with the remaining wrappers and filling.
5. Prepare the Peanut Sauce:
In a medium-sized bowl, combine the creamy peanut butter, hoisin sauce, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and sugar or honey if you like it sweet. Whisk these together. Add warm water gradually, mixing until you reach a smooth, dippable consistency. Taste and adjust the flavors to your liking!
6. Serve:
Arrange the spring rolls neatly on a serving plate. Sprinkle crushed roasted peanuts over the top for a lovely garnish. Pour the peanut sauce into a small serving bowl and sprinkle a few crushed peanuts on top of the sauce too.
7. Enjoy:
Now the fun part! Dip the fresh spring rolls into the peanut sauce and savor the refreshing crunch and delightful flavors. They are perfect for sharing but delicious enough to keep all to yourself!
Can I Use Frozen Shrimp in This Recipe?
Yes, you can! Just be sure to fully thaw the frozen shrimp first. Thaw shrimp by placing them in the refrigerator overnight or by running them under cold water in a sealed bag for a quick thaw. Pat dry before using them in the spring rolls.
Can I Make the Peanut Sauce in Advance?
Absolutely! The peanut sauce can be made a day ahead of time. Store it in an airtight container in the refrigerator. When ready to use, just give it a good stir, and if it’s too thick, add a little warm water to reach your desired consistency.
How Do I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container lined with a damp paper towel to keep them fresh. They can be kept in the refrigerator for up to 2 days. Note that they are best enjoyed fresh, as the rice paper can become tough over time.
What Other Fillings Can I Use?
Feel free to get creative! You can use cooked chicken, tofu, or even a variety of veggies like bell peppers and zucchini. Just make sure to keep the filling balanced and avoid overflowing the wrappers for easier rolling!
