Half-Portion Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce
Delicate rice paper rolls filled with fresh herbs, shrimp, and vermicelli noodles served with a creamy, nutty peanut sauce for dipping. This vietnamese-inspired snacks (gluten free) ready in about 15 minutes blends sheets rice paper wrappers, leaves fresh mint leaves, leaves fresh cilantro leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 sheets rice paper wrappers
- 6 large cooked shrimp, peeled and sliced in half lengthwise
- 1/2 cup vermicelli rice noodles, cooked and drained
- 10 leaves fresh mint leaves
- 10 leaves fresh cilantro leaves
- 1 cup lettuce leaves, torn
- 1/4 cup shredded carrot
- 3 tbsp smooth peanut butter
- 2 tbsp hoisin sauce
- 3 tbsp warm water
- 1 tbsp crushed roasted peanuts
- 1 tsp lime juice
- 1 clove garlic clove, minced
Instructions
- Step 1: Fill a large shallow bowl with warm water. Dip 1 rice paper wrapper into the water for 10 seconds until pliable, then lay flat on a clean work surface. Repeat with all 4 wrappers.
- Step 2: On each wrapper, place 1/8 cup cooked vermicelli noodles, 1 cup torn lettuce leaves divided evenly, 1/4 cup shredded carrot divided evenly, 2-3 shrimp halves, 2-3 fresh mint leaves, and 2-3 cilantro leaves near the bottom third of the wrapper.
- Step 3: Fold the bottom edge over the filling, fold in the sides tightly, then roll up firmly to enclose the filling. Repeat for remaining wrappers.
- Step 4: In a small bowl, whisk together 3 tbsp smooth peanut butter, 2 tbsp hoisin sauce, 3 tbsp warm water, 1 tsp lime juice, and 1 minced garlic clove until smooth. Sprinkle 1 tbsp crushed roasted peanuts on top of the sauce before serving alongside the spring rolls.
Frequently asked questions
How long does Half-Portion Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Half-Portion Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Half-Portion Vietnamese Fresh 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 Half-Portion Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Half-Portion Vietnamese Fresh Spring Rolls with Peanut Dipping Sauce gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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