Fresh Spring Rolls with Peanut Sauce (Print View)

Crisp rice paper rolls filled with fresh vegetables, herbs, and vermicelli noodles, served with a tangy peanut sauce.

# What You'll Need:

→ Spring Roll Components

01 - 8 rice paper wrappers (8.5 inch diameter)
02 - 3.5 oz rice vermicelli noodles
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 1.75 oz red cabbage, finely shredded
07 - 1 small avocado, sliced
08 - 8 large fresh lettuce leaves
09 - 24 fresh mint leaves
10 - 24 fresh cilantro sprigs
11 - 16 fresh basil leaves

→ Peanut Dipping Sauce

12 - 3 tbsp creamy peanut butter
13 - 1 tbsp soy sauce (gluten-free if needed)
14 - 1 tbsp hoisin sauce
15 - 1 tbsp fresh lime juice
16 - 1 tsp sesame oil
17 - 1-2 tbsp warm water (to thin as needed)
18 - 1 tsp honey or maple syrup
19 - 1 small garlic clove, finely grated
20 - 1 tsp sriracha or chili sauce (optional)

# Method:

01 - Cook rice vermicelli according to package directions. Drain and rinse thoroughly under cold water to stop cooking and prevent sticking. Set aside to drain completely.
02 - Arrange all prepared vegetables, herbs, and cooked noodles in separate bowls nearby. Fill a large shallow dish or pie plate with warm water for softening rice paper. Have a clean damp towel or cutting board ready for rolling.
03 - Dip one rice paper wrapper into warm water for 10-15 seconds until pliable but not overly soft. Lay flat on damp surface, smoothing out any wrinkles.
04 - Place one lettuce leaf in the lower third of wrapper. Add small portion of noodles, then layer with carrot, cucumber, bell pepper, cabbage, avocado slices, and 3 each of mint leaves, cilantro sprigs, and 2 basil leaves.
05 - Fold both sides of wrapper inward over filling. Roll tightly from bottom upward, tucking in ingredients as you go. The wrapper will seal itself. Repeat with remaining ingredients.
06 - Whisk together peanut butter, soy sauce, hoisin, lime juice, sesame oil, honey, garlic, and sriracha in medium bowl. Add warm water gradually, whisking until smooth and dip-able consistency is reached.
07 - Slice rolls in half diagonally if desired. Arrange on platter with peanut dipping sauce on the side. Serve immediately while wrappers remain fresh and vegetables crisp.

# Insider Tips:

01 -
  • No cooking required just assembly and a little patience with the rice paper
  • The peanut sauce is dangerously good and doubles as a salad dressing the next day
  • Perfect for involving friends and family in the rolling process
02 -
  • Rice paper continues to soften as it sits, so don't make these more than a few hours ahead
  • Work quickly once the wrapper is wet, and keep finished rolls covered with a slightly damp paper towel
  • If a wrapper tears, just layer another small piece over the damaged spot and keep rolling
03 -
  • Mise en place is non-negotiable here, so have everything prepped before you touch the rice paper
  • Double up on wrappers for extra-large or overstuffed rolls to prevent tearing

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