These Fresh Spring Rolls are light, crisp, and filled with vibrant veggies and shrimp! Wrapped in rice paper, they are perfect for a refreshing snack or appetizer.
And let’s be real—dipping them in that creamy peanut sauce is the best part. If I could put it on everything, I would! 🥜
Making these rolls is easy! Just gather your favorite fillings, roll them up, and enjoy. They’re great with friends or as a healthy treat for yourself!
Key Ingredients & Substitutions
Rice Paper Wrappers: Essential for the spring rolls, rice paper wrappers are gluten-free and provide a lovely texture. If you can’t find them, you might try using large lettuce leaves as a fresh alternative.
Rice Vermicelli Noodles: These thin noodles are perfect for spring rolls. If they’re unavailable, consider using glass noodles or even quinoa as a gluten-free option.
Fresh Herbs: The basil, mint, and cilantro are key to the refreshing flavor of the rolls. If you dislike any, feel free to substitute with parsley or omit them completely. Just remember, the freshness really makes a difference!
Peanut Butter: Creamy peanut butter is best for the sauce, but if you have allergies, try sunflower seed butter or almond butter for a similar texture. Just keep in mind this will change the flavor slightly.
How Do I Soften Rice Paper Without Tears?
Softening rice paper can be tricky. The key is to be gentle and not to let them soak too long, or they’ll get too mushy. Here’s a simple guide:
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper for about 10-15 seconds, turning it gently to ensure even moisture.
- Transfer it immediately to a damp kitchen towel or clean surface. Don’t worry if it’s a bit stiff; it will soften more as you fill it!
Practice makes perfect here! Once you get the hang of it, you’ll be rolling like a pro.
How to Make Fresh Spring Rolls With Peanut Sauce
Ingredients You’ll Need:
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1/2 cup purple cabbage, thinly sliced
- 1/2 cup yellow bell pepper, julienned
- Fresh basil leaves
- Fresh mint leaves
- Fresh cilantro leaves
- Optional: lettuce leaves
For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1-2 tsp sriracha or chili sauce (adjust for heat preference)
- 1/4 cup warm water (to thin sauce)
- 1 clove garlic, minced
- 1 tsp grated ginger (optional)
- Crushed peanuts for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. Get your ingredients ready, assemble the rolls, and whip up the peanut sauce. You’ll have a delightful dish in no time!
Step-by-Step Instructions:
1. Prepare the Rice Vermicelli:
First, cook the rice vermicelli noodles according to the package instructions. Once they’re tender, drain the noodles and rinse them under cold water to stop the cooking. Set them aside for later.
2. Prepare the Vegetables:
Next, julienne the carrot, cucumber, and yellow bell pepper into thin strips, and slice the purple cabbage into thin pieces. Don’t forget to rinse and pat dry the fresh basil, mint, and cilantro leaves. If you’d like, you can prepare some lettuce leaves as well to add to the rolls!
3. Soften the Rice Paper:
Now, let’s soften the rice paper. Fill a large shallow dish or bowl with warm water. Take one rice paper wrapper and dip it in the water for about 10-15 seconds, until it’s just soft and pliable. Carefully lift it out, laying it flat on a clean surface or damp kitchen towel.
4. Assemble the Rolls:
On the lower third of the soft rice paper, layer some fresh herbs, a small handful of the cooled rice vermicelli, and then the julienned vegetables and cabbage. Remember, less is more—be careful not to overfill!
5. Roll Up the Spring Rolls:
Now comes the fun part! Fold the sides of the rice paper inward over the filling. Then, starting from the bottom, tightly roll it up like you would a burrito. Repeat this process for each spring roll.
6. Make the Peanut Sauce:
In a medium bowl, whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, sriracha, minced garlic, and optional grated ginger. Gradually add the warm water, mixing until the sauce reaches your desired dipping consistency—it should be smooth and creamy!
7. Serve the Spring Rolls:
Place your fresh spring rolls on a serving plate, and pour the peanut sauce into a small bowl. For a nice touch, sprinkle some crushed peanuts on top of the sauce for added crunch!
8. Enjoy Your Delicious Treat!
Finally, dip the fresh spring rolls into the peanut sauce and enjoy each vibrant, crisp bite immediately. They’re fresh, healthy, and oh-so-delicious!
Can I Use Different Vegetables in the Spring Rolls?
Absolutely! Feel free to customize the filling based on your preferences or what you have on hand. Other great options include bell peppers of different colors, avocados, shredded carrots, or even cooked shrimp or chicken for added protein.
How Do I Store Leftover Spring Rolls?
If you have leftover spring rolls, store them in an airtight container in the refrigerator for up to 2 days. To keep the rice paper wrappers from sticking together, you can place parchment paper between layers or wrap them individually in plastic wrap.
Can I Make the Peanut Sauce in Advance?
Yes, the peanut sauce can be made ahead of time! Simply prepare it and store it in an airtight container in the fridge for up to a week. Just stir in a little warm water if it thickens before serving.
What If I Don’t Have Rice Vinegar?
No worries! If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white vinegar. Just keep in mind that the flavor may be slightly different, but it will still be tasty!