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Fresh Vietnamese Spring Rolls Recipe with Easy Hoisin-Peanut Sauce

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Fresh Vietnamese spring rolls packed with herbs, crunchy veggies, and tender shrimp or tofu, served with a rich and tangy hoisin-peanut dipping sauce. A quick, healthy, and vibrant meal perfect for any occasion.

Ingredients

Scale
  • Rice paper wrappers
  • 12 medium cooked shrimp (tails removed), halved lengthwise (or firm tofu pressed and sliced, or shredded cooked chicken)
  • 1 medium carrot, julienned
  • 1/2 cucumber, seeded and julienned
  • 1 cup (about 30 g) bean sprouts
  • Butter lettuce or green leaf lettuce leaves
  • Handful each of fresh mint leaves, cilantro, and Thai basil
  • 2 ounces (about 56 g) rice vermicelli noodles, cooked and cooled
  • For the hoisin-peanut dipping sauce:
  • 3 tablespoons hoisin sauce
  • 2 tablespoons creamy peanut butter (natural, no sugar added preferred)
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced
  • Crushed roasted peanuts for garnish
  • Optional: dash of sriracha for heat

Instructions

  1. Boil 2 ounces (about 56 g) of rice vermicelli noodles for 3-4 minutes until tender but not mushy. Drain and rinse with cold water to stop cooking. Set aside.
  2. If using shrimp, boil or steam about 12 medium shrimp until pink and opaque (about 2-3 minutes). Slice in half lengthwise for easier rolling. For tofu, press to remove excess moisture, then slice into strips. Chicken should be shredded finely.
  3. Julienne 1 medium carrot and 1/2 cucumber (seeded). Rinse a handful each of fresh mint, cilantro, and Thai basil leaves and pat dry. Prepare about 1 cup (30 g) bean sprouts and several leaves of butter lettuce.
  4. In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons creamy peanut butter, 1 teaspoon fresh lime juice, and 1 minced garlic clove. Add a splash of water if needed to thin. Top with crushed roasted peanuts and sriracha to taste.
  5. Fill a shallow dish with warm water. Submerge one rice paper sheet for 10-15 seconds, until just pliable (it will continue softening outside the water). Lay flat on a clean surface or cutting board.
  6. Place a lettuce leaf near the bottom of the rice paper. Add a small handful of noodles, a few carrot and cucumber strips, bean sprouts, herbs, and 3-4 shrimp halves or tofu strips. Fold the sides over the filling, then roll tightly from bottom to top. It may take a couple tries to get the hang of rolling without tearing.
  7. Arrange the rolls on a plate and serve with the hoisin-peanut dipping sauce on the side. Serve immediately or cover with a damp cloth and refrigerate for up to 4 hours before eating.

Notes

Soak rice paper just until pliable (10-15 seconds) to avoid tearing. Wet hands slightly when handling rice paper to prevent sticking. Avoid overfilling rolls. Prepare all ingredients before assembling to prevent rice paper from drying out. The hoisin-peanut sauce can be made ahead and refrigerated for up to 3 days. Store assembled rolls wrapped tightly with a damp paper towel in the fridge for up to 24 hours; best eaten fresh.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, hoisin peanut sauce, healthy appetizer, shrimp spring rolls, tofu spring rolls, gluten-free, vegan option

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