How To Make Spring Rolls

5 from 1 vote

How To Make Spring Rolls! It’s simpler than it looks. Just fill soft rice paper with crisp veggies, tender noodles, fresh herbs, and juicy shrimp, then roll them up and dip in the best peanut sauce.

Prep Time30

Total Time30

Course: Appetizer, Dinner, Lunch

Cuisine: Vietnamese

Keyword: How To Make Spring Rolls

Servings: spring rolls

Author: Chelsea Lords

Cost: $21.14

Equipment

Small pot

Ingredients

2 ounces rice vermicelli noodles
1 teaspoon toasted sesame oil
1/4 teaspoon salt
8 spring roll wrappers
1 cup butter lettuce ribs removed, leaves torn or cut
1 cup thinly sliced red cabbage
1 cup thinly sliced carrots peeled & cut to matchsticks
1 cup thinly sliced mango
1 cup thinly sliced cucumber Persian/English cucumbers
1/2 cup fresh cilantro
1/4 cup fresh mint
1/4 cup fresh basil or thinly sliced green onions
1/2 pound extra-small cooked shrimp deviened & tails reoved, or use shredded chicken or leave out for vegetarian

Peanut Sauce

1/4 cup creamy peanut butter
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons water
1-1/2 tablespoons rice vinegar
1-1/2 tablespoons reduced-sodium soy sauce
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper optional, and to preference
honey-roasted peanuts coarsely chopped, optional, for topping

US - Metric

Instructions

Add peanut butter, honey, olive oil, water, rice vinegar, soy sauce, pepper, and cayenne (if using) to a small blender. Blend until smooth. Refrigerate until ready to serve.
Bring a pot of unsalted water to a boil. Cook the rice vermicelli according to package directions. Drain, rinse under cool water for 30 seconds, shake off excess water, and return to the pot. Toss with sesame oil and salt, then set aside.
Fill a shallow dish or pie pan with about 1 inch of warm water. Place a clean, lint-free tea towel next to it. Arrange prepared (cut) lettuce, cabbage, carrots, mango, cucumber, herbs, noodles, and shrimp within easy reach.
Place one rice paper wrapper in the water for 10–15 seconds, just until pliable but still slightly firm. It will continue softening as it sits. Carefully transfer it to the towel or a clean work surface.
On the left third of the wrapper, layer a piece of lettuce, a small handful of noodles, a few slices of each veggie, 3-4 shrimp, and some herbs. Leave about 1 inch of space around the edges.
Fold the left and right edges of the rice paper over the filling. Starting from the bottom, roll up to cover the filling, then keep rolling firmly until sealed. The rice paper is sticky and will seal itself. Repeat with remaining ingredients.
Serve spring rolls whole or sliced in half on the diagonal with peanut sauce on the side. Sprinkle with chopped peanuts if desired.

Video

Notes

Feel free to mix and match the fillings however you like. If you’re not a fan of an ingredient, leave it out or swap in something like bean sprouts, avocado, snap peas, shredded chicken, etc.

Storage: I find these are best made fresh. You can mix the peanut sauce ahead of time and prep the veggies several hours or up to 1 day early, storing them in an airtight container. If you need to make the rolls ahead, store for up to 6 hours max. Wrap each roll tightly in plastic wrap as soon as it’s made, then refrigerate. Don’t just cover the plate or they’ll stick together.

Nutrition