Unlike Chinese-style deep fried spring rolls, these Vietnamese spring rolls are very light and fresh. You wrap thinly sliced vegetables, cooked shrimp, and fresh herbs in a neat rice paper package. They’re the perfect pre-dinner snack! I often buy cooked shrimp for spring rolls because I can’t be bothered to cook the shrimp and wait for it to cool. Pre-cooked shrimp makes the prep work quick and easy. I also use fresh vegetables in my spring rolls instead of the traditional pickled vegetables. I think the peanut dipping sauce you serve alongside carries enough flavor! Many spring roll recipes add thin vermicelli rice noodles to the roll, but I often skip them in favor of more vegetables. If you’re making these for a light lunch instead of an appetizer, you might add noodles to make the rolls more substantial. (Cook them according to package instructions and add them along with the vegetables when rolling.) Confused by how to roll the spring rolls? Check out our video below!
Video: How to Make Spring Rolls
For more flavorful rolls, try drizzling a little of the prepared peanut sauce or store-bought sweet chili sauce over the ingredients before rolling the spring rolls. If you are serving these spring rolls to anyone with nut allergies, a good alternative to the peanut sauce is a sweet chili sauce. These spring rolls are best consumed the same day they are made. Once you refrigerate the spring rolls, the rice paper wrapper will harden.
13 to 15 large (10-inch) rice paper wrappers 2 large carrots, peeled and sliced into matchsticks 2 medium red bell peppers, seeded and sliced into 1/4-inch strips 2 Persian cucumbers, sliced into matchsticks (or use 1/2 English cucumber) Fresh basil leaves Fresh mint leaves 1 pound (450g) 31/40-count cooked shrimp Sweet chili sauce, optional for extra flavor
For the peanut sauce:
1/2 cup creamy unsalted peanut butter 2 tablespoons low-sodium tamari or soy sauce 2 tablespoons rice vinegar 2 tablespoons honey (sugar or maple syrup works too) Juice from 1/2 lime (about 1 to 1 1/2 tablespoons) 5 tablespoons filtered water 1/4 teaspoon salt
Have all your ingredients prepped and arranged in bowls near your workspace. Brush a serving platter with a very light coating of sesame oil or neutral-flavored oil and place it near your work surface; the oil will help prevent the finished rolls from sticking to the platter. If you like, drizzle a little peanut sauce or sweet chili sauce over the ingredients at this point for some extra flavor. Once you reach the shrimp, stop and fold the left and right sides of the wrapper toward the center. Continue rolling until you reach the top and form a roll. Place the finished spring roll on the platter. Repeat for the remaining spring rolls.
