Crisped Vietnamese Rice Paper Spring Rolls with Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and crispy Vietnamese rice paper spring rolls filled with fresh vegetables and herbs, paired with a savory peanut dipping sauce. This Vietnamese-inspired recipe, ready in about 35 minutes, turns rice paper wrappers, carrot, cucumber into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 290 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Vietnamese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare filling by combining 1 medium julienned carrot, 1 medium julienned cucumber, 1/4 cup fresh mint leaves, 1/4 cup fresh cilantro, and 1 cup cooked rice vermicelli noodles in a bowl.
  2. Step 2: Fill a large shallow dish with warm water. Dip one rice paper wrapper (8 sheets total) into the water for 10 seconds until soft but still pliable.
  3. Step 3: Lay softened rice paper flat on a clean surface. Arrange 1/8 of the filling mixture in a line near the bottom edge, then fold sides over and roll tightly.
  4. Step 4: Heat 1 cup vegetable oil in a skillet over medium-high heat until shimmering. Fry each spring roll for 2-3 minutes per side until golden and crisp.
  5. Step 5: For the peanut dipping sauce, whisk together 3 tbsp peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, and 2 tbsp water until smooth.
  6. Step 6: Drain fried spring rolls on paper towels, garnish with 2 tbsp crushed peanuts, and serve warm alongside the peanut sauce.

Frequently asked questions

How long does Crisped Vietnamese Rice Paper Spring Rolls with Peanut Dipping Sauce take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisped Vietnamese Rice Paper Spring Rolls with Peanut Dipping Sauce?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Crisped Vietnamese Rice Paper Spring Rolls with Peanut Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Vietnamese Rice Paper Spring Rolls with Peanut Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Vietnamese Rice Paper Spring Rolls with Peanut Dipping Sauce?

Vietnamese snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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