Vietnamese Shrimp Spring Rolls with Peanut Sauce

Whether summer, winter, fall or… well, spring – spring rolls are a timeless delight, always serving as the perfect fresh, flavor-packed meal. Hailing from Vietnam, these culinary gems are traditionally enjoyed during Tet, the Vietnamese New Year, symbolizing wealth and prosperity.

Whenever the warm weather is right around the corner, our bodies are ready to feel the sun upon our faces again. The flowers blossoming, gardens blooming, the time is right for light, fresh and healthy food. What better way to welcome the sun than with this wonderful Vietnamese Shrimp Spring Roll recipe?

Made from rice paper and rice noodles, this recipe serves as a perfect appetizer or snack for any occasion. Pair it with a spicy peanut sauce and it will be guaranteed a hot item with any crowd.

Save yourself the work and engage guests in a little interactive culinary experience, inviting them to roll their own. After all, the beauty of these rolls lies in their imperfections. Any missteps can be quickly – and deliciously – eaten away.

Feel free to substitute the shrimp for bbq chicken, avocado, jicama – let your imagination create new and exciting flavor combinations. These spring rolls are best eaten the day they are made but can also be covered with saran wrap and eaten the next day.

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How to Make Vietnamese Shrimp Spring Rolls with Peanut Sauce

Prepare the Vermicelli

1. Soak and Cook Vermicelli:
   • Soak the rice vermicelli in cold water for about 10 minutes, or until softened.
   • Bring a medium pot of water to a boil. Add the soaked vermicelli and cook for 2-3 minutes, or until al dente.
   • Drain the vermicelli and rinse with cold water to stop the cooking process. Set aside.

Assemble the Spring Rolls

2. Prepare the Rice Wrappers:
   • Fill a large bowl with warm water.
   • Dip one rice wrapper into the warm water for about 1 second to soften. Lay the wrapper flat on a clean, dry surface.
3. Fill the Wrapper:
   • In a row across the center of the wrapper, place 3 shrimp halves.
   • Top the shrimp with a small portion of vermicelli, chopped Thai basil, mint leaves, cilantro, and chopped lettuce. Leave about 2 inches of space on each side of the wrapper.
4. Roll the Spring Roll:
   • Fold the uncovered sides of the wrapper inward over the filling.
   • Roll the wrapper tightly from the bottom up to form a cylinder. Repeat with the remaining ingredients to make 8 spring rolls.

Prepare the Peanut Sauce

5. Mix the Sauce:
   • In a small bowl, mix the peanut butter and water until smooth and well combined. If the sauce is too thick, add more water 1 teaspoon at a time until the desired consistency is reached.
   • Stir in the hoisin sauce and Sriracha until thoroughly mixed.
   • Top the sauce with crushed peanuts.

Serve

6. Serve the Spring Rolls:
   • Arrange the spring rolls on a serving platter.
   • Serve with the spicy peanut sauce on the side for dipping.

Recipe Notes

• Rice Wrappers: Be careful not to soak the rice wrappers for too long, as they can become too soft and tear easily.
• Fresh Herbs: Feel free to adjust the amount of herbs to your taste. You can also add other fresh herbs like Thai basil or shiso leaves.
• Peanut Sauce: If you have a peanut allergy, you can substitute the peanut butter with sunflower seed butter or almond butter.

Vietnamese Shrimp Spring Rolls with Peanut Sauce

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5 from 11 reviews

• Author: Joy Zhang
• Total Time: 25 minutes
• Yield: 8 servings 1x

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Description

Whether summer, winter, fall or… well, spring – spring rolls are a timeless delight, always serving as the perfect fresh, flavor-packed meal.

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Ingredients

Units USM Scale 1x2x3x

For the Spring Rolls:

• 2 oz rice vermicelli (60 g)
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp, peeled, deveined, and cut in half
• 1 1/3 tbsp chopped fresh Thai basil (20 mL)
• 3 tbsp chopped fresh mint leaves (45 mL)
• 3 tbsp chopped fresh cilantro (45 mL)
• 2 leaves lettuce, chopped

For the Peanut Sauce:

• 1/2 cup peanut butter (120 mL)
• 2 tbsp water (30 mL)
• 1 tbsp hoisin sauce (15 mL)
• 1 tsp Sriracha (5 mL)
• Handful of peanuts, crushed

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Instructions

Prepare the Vermicelli

1. Soak and Cook Vermicelli:
   • Soak the rice vermicelli in cold water for about 10 minutes, or until softened.
   • Bring a medium pot of water to a boil. Add the soaked vermicelli and cook for 2-3 minutes, or until al dente.
   • Drain the vermicelli and rinse with cold water to stop the cooking process. Set aside.

Assemble the Spring Rolls

2. Prepare the Rice Wrappers:
   • Fill a large bowl with warm water.
   • Dip one rice wrapper into the warm water for about 1 second to soften. Lay the wrapper flat on a clean, dry surface.
3. Fill the Wrapper:
   • In a row across the center of the wrapper, place 3 shrimp halves.
   • Top the shrimp with a small portion of vermicelli, chopped Thai basil, mint leaves, cilantro, and chopped lettuce. Leave about 2 inches of space on each side of the wrapper.
4. Roll the Spring Roll:
   • Fold the uncovered sides of the wrapper inward over the filling.
   • Roll the wrapper tightly from the bottom up to form a cylinder. Repeat with the remaining ingredients to make 8 spring rolls.

Prepare the Peanut Sauce

5. Mix the Sauce:
   • In a small bowl, mix the peanut butter and water until smooth and well combined. If the sauce is too thick, add more water 1 teaspoon at a time until the desired consistency is reached.
   • Stir in the hoisin sauce and Sriracha until thoroughly mixed.
   • Top the sauce with crushed peanuts.

Serve

6. Serve the Spring Rolls:
   • Arrange the spring rolls on a serving platter.
   • Serve with the spicy peanut sauce on the side for dipping.

Notes

• Rice Wrappers: Be careful not to soak the rice wrappers for too long, as they can become too soft and tear easily.
• Fresh Herbs: Feel free to adjust the amount of herbs to your taste. You can also add other fresh herbs like Thai basil or shiso leaves.
• Peanut Sauce: If you have a peanut allergy, you can substitute the peanut butter with sunflower seed butter or almond butter.

• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: Main Course
• Method: Steaming
• Cuisine: Vietnamese

Nutrition

• Serving Size: 350g
• Calories: 331
• Sugar: 4.7g
• Sodium: 336mg
• Fat: 19.4g
• Saturated Fat: 3.8g
• Unsaturated Fat: 15.2
• Trans Fat: 0g
• Carbohydrates: 25.4g
• Fiber: 3.2g
• Protein: 16.6g
• Cholesterol: 42.mg