Fresh Vietnamese Shrimp Spring Rolls with Peanut Dipping Sauce Recipe
Fresh Vietnamese Spring Rolls are light, healthy rice paper rolls filled with succulent shrimp, fresh vegetables, herbs, and vermicelli noodles. Served with flavorful peanut or traditional nước chấm dipping sauces, these spring rolls make a perfect appetizer or light meal with vibrant, refreshing flavors and a wonderful balance of textures.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 spring rolls 1x
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Gluten Free
Ingredients
Scale
Shrimp and Noodles
- 18 medium shell-on shrimp (21/25 count) (about 3/4 pounds, defrosted if frozen)
- 3 ounces thin rice vermicelli (maifun)
Vegetables and Herbs
- 1 large carrot (peeled and cut into thin matchsticks)
- 1 to 1 1/2 Persian cucumber (cut into matchsticks)
- 1 large red bell pepper (cut into matchsticks)
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce (bottom tough stems removed)
Rice Paper and Water
- 12 large 22cm circular rice paper sheets
- Warm water for rolling spring rolls
Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 to 1/2 cup filtered water
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 1/2 to 2 tablespoons maple syrup (can substitute with brown sugar)
- 1 teaspoon toasted sesame oil
Nước Chấm Dipping Sauce
- 1/3 cup warm water
- 3 tablespoons sugar
- 2 tablespoons fish sauce (add more to taste)
- 1 tablespoon lime juice
- 1 Thai chilli (sliced)
- 1 clove garlic (minced)
Instructions
- Prepare the Dipping Sauce: Choose either the peanut sauce or nước chấm. For peanut sauce, mix peanut butter, rice vinegar, soy sauce, maple syrup, and sesame oil, starting with 1/4 cup water and adding more until desired thickness is reached. For nước chấm, dissolve sugar in warm water, then add fish sauce, lime juice, sliced chilli, and minced garlic. Adjust seasonings to taste and let the flavors develop.
- Cook the Shrimp: Bring a medium pot of water to a boil, add shrimp, and cook for 2 minutes. Remove and cool for 5 minutes. Peel the shrimp and slice each shrimp in half horizontally.
- Prepare the Noodles: Boil a large pot of water, turn off heat, and soak rice vermicelli for 5-8 minutes or until soft. Drain and rinse under cold water. Cut noodles shorter with scissors for ease of eating.
- Set Up Spring Roll Station: Fill a large bowl with lukewarm water for softening rice paper sheets. Arrange all filling ingredients in separate bowls. Prepare a damp work surface by brushing water on a chopping board or laying a damp towel.
- Roll the Spring Rolls: Quickly dip one rice paper sheet in lukewarm water to moisten, then lay flat on the work surface. Place a piece of butter lettuce near the bottom edge and add small amounts of noodles, carrot, cucumber, bell pepper, and mint on top of the lettuce. Place 3 shrimp halves with the pink side down near the top edge. Fold the bottom edge over fillings, fold sides inward, and roll tightly to close. Repeat for remaining rolls, keeping the surface damp as needed.
- Serve: Arrange spring rolls on a platter and serve immediately with your choice of dipping sauce.
Notes
- Use Persian cucumber instead of regular cucumber for less water and better texture.
- Butter lettuce provides a soft, crisp base for the fillings and adds freshness.
- Rice paper sheets soften quickly; work promptly and don’t soak them too long to avoid tearing.
- Maple syrup can be replaced with brown sugar in peanut sauce for a similar sweetness.
- Making the dipping sauce ahead allows flavors to meld, enhancing taste.
- Cooking shrimp just until pink and firm keeps them tender and juicy.
- Cutting vermicelli noodles short prevents spring rolls from falling apart and is easier to eat.
- Keep your work surface and hands damp during rolling to prevent sticking.
Keywords: Vietnamese spring rolls, fresh spring rolls, shrimp spring rolls, rice paper rolls, Vietnamese appetizer, healthy spring rolls, peanut dipping sauce, nước chấm
