Rolling up these vibrant Vietnamese Spring Rolls with Peanut Sauce feels like embarking on a flavor-packed adventure right in your own kitchen. Each bite bursts with the crisp snap of fresh veggies, the subtle chew of vermicelli noodles, and the bright herbal notes of mint, Thai basil, and cilantro. As you assemble each roll, you’ll find a calm rhythm in dipping the rice paper, layering the colorful ingredients, and tucking everything securely into a neat, translucent package. There’s something so satisfying about watching the shrimp peek through the wrapper, glistening like little gems against the verdant backdrop of lettuce and herbs. It’s a project that doubles as a social event—gather friends or family around the counter, let everyone choose their own combination of fillings, and share in the joy of rolling, chatting, and laughing together. The process is meditative, almost like art, and the result is a beautiful platter of edible gifts you’ve crafted by hand.
But the real secret weapon here is that luscious peanut sauce. With creamy peanut butter whisked together with tangy lime juice, savory soy and hoisin sauces, a whisper of garlic, and just enough brown sugar to make your heart skip, this dip transforms simple rolls into a taste sensation. As you stir in warm water, the sauce softens and smooths out, becoming draping velvet for your rolls to dive into. And if you’re anything like me, you’ll find yourself double-dipping, savoring that perfect balance of sweet, salty, nutty, and citrusy goodness. These spring rolls are perfect for sunny afternoons, vibrant dinner parties, or just a fun weekend lunch. Whether you’re a beginner looking for an easy appetizer or a seasoned home cook craving a refreshing twist, this recipe has got your back. So let’s roll up our sleeves and jump right into the ingredients and steps—your taste buds are in for a treat!
KEY INGREDIENTS IN VIETNAMESE SPRING ROLLS WITH PEANUT SAUCE
Before you get rolling, let’s gather everything you need to create these bright, herb-packed spring rolls and that irresistible peanut dipping sauce. Each component plays a starring role, from the delicate rice papers that cradle all the goodness to the creamy peanut butter that ties it all together.
- Rice paper wrappers
These translucent rounds are the vessel for your fillings. They soften quickly in warm water and hold everything in place, giving you that signature, glossy finish on each roll.
- Vermicelli noodles
Thin rice noodles bring a gentle chew and mild flavor that contrasts perfectly with crisp vegetables and tender shrimp. They also bulk up the rolls to make them more filling.
- Cooked shrimp
Juicy, peeled, and deveined shrimp add a sweet, briny element and a pop of protein. Their vibrant coral hue looks gorgeous against the other fillings.
- Fresh mint leaves
Mint adds a cooling, herbaceous lift that brightens every bite. It’s like a fresh breeze running through the roll.
- Fresh Thai basil leaves
With its slightly licorice-like aroma, Thai basil introduces a deeper, sweet-savory dimension to your rolls.
- Fresh cilantro leaves
Cilantro’s citrusy, pungent flavor ties the herbs together and gives a distinctly Vietnamese flair.
- Lettuce leaves
Crisp lettuce provides structure and crunch, ensuring the rolls stay firm and fresh without becoming soggy.
- Carrot
Julienned carrot brings a sweet earthiness and vivid orange color that contrasts beautifully with the greens.
- Cucumber
Cool, crunchy cucumber sticks add hydration and a refreshing bite, balancing richer elements like peanut sauce.
- Bean sprouts
These sprouts introduce an extra layer of crunch and a delicate nutty hint.
- Creamy peanut butter
The backbone of the sauce, it contributes richness and that unmistakable peanut flavor.
- Soy sauce
A splash of soy sauce brings umami depth and a gentle saltiness to the dip.
- Hoisin sauce
Hoisin adds a sweet, tangy complexity that elevates the sauce from simple to sensational.
- Grated garlic
A little garlic goes a long way, infusing a subtle pungency that cuts through the richness.
- Brown sugar
Just enough brown sugar round out sharp flavors with a caramel-like sweetness.
- Lime juice
Fresh lime juice brightens and balances the sauce with zingy acidity.
- Warm water
Used to adjust the sauce consistency, warm water turns a thick paste into a smooth, dippable delight.
HOW TO MAKE VIETNAMESE SPRING ROLLS WITH PEANUT SAUCE
Now that your ingredients are all lined up, it’s time to transform them into delicious spring rolls and a creamy peanut dipping sauce. Follow these steps carefully, and you’ll be enjoying a plate of restaurant-quality spring rolls in no time!
1. Prepare the vermicelli noodles according to package instructions, then drain them thoroughly and spread them out so they cool quickly and don’t clump together.
2. In a medium bowl, combine peanut butter, soy sauce, hoisin sauce, grated garlic, brown sugar, and lime juice. Begin whisking vigorously while slowly pouring in warm water until the mixture turns into a smooth, velvety sauce. Taste and adjust by adding more water if you prefer a thinner consistency.
3. Organize your assembly station: arrange rice paper wrappers, cooled noodles, shrimp, herbs, lettuce, and veggies in separate dishes so you can grab what you need without missing a beat.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it becomes pliable but not too soft. Remove it gently and place it onto a damp kitchen towel or a clean, flat plate.
5. In the center of the softened wrapper, lay down a small bundle of vermicelli noodles, a half leaf of lettuce, a few mint, basil, and cilantro leaves, some carrot and cucumber sticks, a sprinkle of bean sprouts, and three shrimp pieces arranged in a line.
6. Fold both sides of the rice paper over the filling, then tuck the bottom edge up and start rolling tightly toward the top, making sure all the ingredients stay snug inside and the seam is sealed.
7. Repeat steps 4–6 with the remaining wrappers and fillings, working at a comfortable pace to prevent the wrappers from sticking together.
8. Arrange the finished spring rolls on a serving platter and set the peanut sauce in a small bowl alongside for dipping.
SERVING SUGGESTIONS FOR VIETNAMESE SPRING ROLLS WITH PEANUT SAUCE
When your spring rolls are rolled and your peanut sauce is ready, it’s time to think about presentation and pairings that take this appetizer to the next level. Whether you’re hosting a dinner party or just enjoying a laid-back meal, these serving ideas will make your spread shine.
- Serve the rolls chilled on a platter lined with banana leaves or lettuce—this keeps them cool and prevents sticking while adding a tropical touch.
- Pair with an assortment of dipping sauces: in addition to the peanut dip, offer a light fish sauce–lime dip for guests who crave extra tanginess.
- Garnish the platter with edible flowers or extra herb sprigs for a restaurant-worthy presentation that wows everyone at the table.
- Create a dipping station by setting out small dipping bowls filled with chopped peanuts, sliced chili peppers, and lime wedges, so everyone can customize their bites.
HOW TO STORE VIETNAMESE SPRING ROLLS WITH PEANUT SAUCE
Storing these spring rolls properly ensures they stay as fresh and crisp as the day you made them. The key is to control moisture and keep the wrappers from drying out or becoming too sticky.
When you’ve got leftovers or want to prep ahead, follow these simple storage strategies:
- Wrap each roll individually in plastic wrap or damp paper towels to lock in moisture without sogginess, then place them in a shallow, airtight container in the fridge.
- Cover the top layer of rolls with a damp paper towel before sealing your container—this gentle humidity barrier prevents the wrappers from tearing or sticking.
- Store the peanut sauce separately in a small airtight jar or container; when you’re ready to serve, simple give it a quick stir to bring back its creamy texture.
- If you need to prep fillings a day ahead, keep herbs, veggies, and cooked noodles in separate airtight bags—assemble everything just before serving to preserve maximum freshness.
CONCLUSION
Vietnamese Spring Rolls with Peanut Sauce have earned a special place in my recipe repertoire for their stunning balance of textures, flavors, and colors. From the first moment you soften the rice paper to the last dip of tender shrimp into that creamy peanut sauce, each step feels like a small celebration of fresh ingredients and simple techniques. These rolls are perfect for beginners yet versatile enough for seasoned cooks to personalize with extra veggies, different proteins like tofu or chicken, or even a dash of Sriracha for heat. You’ll notice the way the bright herbs mingle with crunchy veggies, and how the peanut sauce brings it all together, offering creamy, tangy, and sweet notes in every mouthful. Because they require no frying or baking, they’re quickly assembled—and cleanup is a breeze, too!
Feel free to print this article and keep a copy in your kitchen binder so you can recreate these vibrant rolls whenever the mood strikes. You can also save it for later reference if you want to revisit those tips on wrapping, storing, or serving suggestions. Below, you’ll find a handy FAQ section to troubleshoot any rolling questions or ingredient swaps you might wonder about. And of course, I’d love to hear from you! If you try this recipe, please leave a comment, share your personal twists, or ask any questions in the feedback section. Whether it’s seeking advice on sauce consistency, herb substitutions, or just letting me know how much you and your guests enjoyed these spring rolls, your thoughts make this recipe even more fun and communal. Happy rolling!
Vietnamese Spring Rolls with Peanut Sauce
Description
Fresh rice paper wraps packed with vermicelli, vibrant herbs, crunchy veggies, and succulent shrimp. Paired with a rich peanut sauce that's tangy, sweet, and perfectly creamy.
Ingredients
Instructions
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Begin by preparing the vermicelli noodles according to package instructions. Drain and allow them to cool.
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Prepare the peanut sauce by combining peanut butter, soy sauce, hoisin sauce, grated garlic, brown sugar, and lime juice in a bowl. Gradually add warm water while whisking until the sauce is smooth and creamy. Adjust thickness by adding more water if needed.
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Set up an assembly station with all ingredients ready for rolling, including the rice paper wrappers.
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Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften. Remove and place on a damp, clean kitchen towel or a large plate.
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In the center of the rice paper, place a small bundle of vermicelli noodles, lettuce, a few mint, basil, and cilantro leaves, some carrot and cucumber sticks, bean sprouts, and three shrimp pieces.
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Fold the sides of the rice paper over the filling, then carefully roll it up tightly from the bottom, ensuring all the filling is enclosed.
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Repeat steps 4-6 with remaining ingredients.
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Serve the spring rolls with the peanut sauce on the side for dipping.
Note
- To prevent rice papers from sticking, do not over-soak them; a quick dip is sufficient.
- The rolls can be prepared ahead of time and covered with a damp cloth in the fridge to keep them fresh.
- Substitute shrimp with tofu or chicken for a different protein option.
- Adjust the spiciness of the peanut sauce by adding Sriracha or chili flakes.
- These spring rolls are often called "summer rolls" due to their refreshing ingredients.
