Imagine biting into a delicate, translucent rice paper wrapper that reveals a vibrant explosion of fresh herbs, succulent shrimp, and silky vermicelli noodles - all perfectly complemented by a rich, creamy peanut sauce that will make your taste buds dance! These Fresh Spring Rolls are not just a meal; they're a culinary adventure that brings the exotic flavors of Vietnam right to your kitchen in just 30 minutes. Whether you're a seasoned home cook or a curious food enthusiast, this recipe will transform your perception of what a simple roll can be.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- Rice paper wrappers
- 1 cup cooked shrimp, sliced
- 1 cup vermicelli noodles, cooked
- 1 cup lettuce leaves
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha (optional)
Instructions
- Prepare all ingredients by washing herbs, slicing shrimp, and cooking vermicelli noodles according to package instructions. Drain and rinse noodles with cold water to stop cooking.
- Fill a large, wide bowl with warm water for softening rice paper wrappers. Ensure the water is comfortably warm but not hot.
- Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes pliable and slightly translucent, but not completely soft.
- Carefully transfer the softened wrapper to a clean, damp kitchen towel or cutting board.
- Layer ingredients in the center of the wrapper: start with lettuce leaves, then add vermicelli noodles, sliced shrimp, mint leaves, and cilantro.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly from bottom to top, creating a neat, compact spring roll.
- For the peanut sauce, whisk together peanut butter, soy sauce, honey, lime juice, and sriracha in a small bowl until smooth and well combined.
- If sauce is too thick, add a little warm water to reach desired consistency.
- Repeat rolling process with remaining wrappers and ingredients.
- Serve spring rolls immediately with peanut sauce for dipping, garnished with extra herbs if desired.
Tips
- Water Temperature is Key: Use warm (not hot) water to soften rice paper wrappers. Too hot, and they'll tear; too cold, and they won't become pliable.
- Work Quickly: Once the rice paper is softened, work fast to prevent it from becoming too fragile or sticking to the surface.
- Don't Overstuff: Less is more with spring rolls. Too many ingredients will make rolling difficult and cause tears.
- Keep Ingredients Dry: Pat shrimp and herbs dry to prevent excess moisture from making your rolls soggy.
- Practice Makes Perfect: Your first few rolls might look messy, but don't get discouraged. Rolling technique improves with each attempt.
- Sauce Consistency Matters: Adjust peanut sauce thickness by adding warm water gradually until you reach the perfect dipping texture.
- Serve Immediately: Spring rolls are best enjoyed fresh, so prepare and serve right away for optimal texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 90mg
