Description
Fresh Spring Rolls are a light, flavorful Vietnamese appetizer featuring tender shrimp, crisp vegetables, and vermicelli rice noodles wrapped in delicate rice paper sheets. Served with a zesty, homemade dipping sauce combining peanut butter, sesame ginger dressing, and chili garlic sauce, these rolls are perfect for a refreshing appetizer or light meal, delivering a balance of fresh, crunchy textures and vibrant, savory flavors.
Ingredients
Scale
Main Ingredients
- 1 lb Large Shrimp
- 3 oz Vermicelli Rice Noodles
- 1/2 Butter Lettuce (15 leaves)
- 2 Carrots (peeled and julienned)
- 1/2 English Cucumber julienned (or 3 small cucumbers)
- 1 cup Cilantro sprigs
- 15 Round Rice Paper Sheets (8.5” diameter)
Dipping Sauce Ingredients
- 1/3 cup water (preferably filtered)
- 1/4 cup fish sauce (Three Crabs brand)
- 1/4 cup granulated sugar (or to taste)
- 2 Tbsp lime juice (freshly squeezed from 1 lime)
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce (or to taste)
- 1 large garlic clove (grated or finely minced; or 2 small cloves)
- 2 tsp sesame oil
- 1 tbsp shredded carrot
- 1 cup sesame ginger dressing (Newman’s Own brand)
- 2 heaping Tbsp peanut butter
Instructions
- Prepare the Shrimp: Begin by cooking the shrimp. Bring a pot of water to a boil, then add the shrimp and cook for approximately 2-3 minutes until they turn pink and opaque. Remove and immediately place in ice water to stop the cooking. Peel and devein if not already done, then slice each shrimp in half lengthwise for ease of rolling.
- Cook the Vermicelli Noodles: Soak the vermicelli rice noodles in hot water for about 5 minutes or until they are soft but still slightly firm, then drain thoroughly. Set aside to cool. This step takes about 5 minutes and ensures the noodles are ready for rolling in the spring rolls.
- Assemble the Spring Rolls: Dip one rice paper sheet into warm water for about 5 seconds until pliable but not too soft to tear. Lay it flat on a clean surface. Place a butter lettuce leaf at the bottom center of the rice paper, then add a small handful of vermicelli noodles, followed by sliced shrimp, julienned carrots, cucumber, and cilantro sprigs. Fold the sides over the filling and then roll tightly from the bottom upwards to create a sealed roll. Repeat with remaining ingredients.
- Prepare the Dipping Sauce: In a mixing bowl, combine the water, fish sauce, granulated sugar, freshly squeezed lime juice, rice wine vinegar, chili garlic sauce, grated garlic, and sesame oil. Whisk until sugar dissolves. In a separate bowl, mix the sesame ginger dressing with peanut butter until smooth. Add the shredded carrot to the sauce for extra texture and flavor. Serve the peanut butter sesame sauce alongside the traditional fish sauce as dipping options.
- Serve: Arrange the fresh spring rolls on a platter and serve immediately with the prepared dipping sauce(s). The rolls are best enjoyed fresh to preserve their crisp texture and bright flavors.
Notes
- Use filtered water to soak rice paper for best texture and taste.
- Ensure not to soak rice paper too long as it can tear easily when rolling.
- Shrimp can be substituted with tofu or cooked chicken for variation.
- Keep assembled rolls covered with a damp cloth if not serving immediately to prevent drying out.
- The dipping sauce can be adjusted for spiciness by adding more or less chili garlic sauce.
- Leftover rolls are best consumed within a day for optimal freshness.
