Hidden Layered Vietnamese Spring Rolls with Peanut Dipping Sauce

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

Fresh Vietnamese spring rolls featuring thinly sliced vegetables and herbs layered inside translucent rice wrappers, paired with a creamy peanut dipping sauce. This vietnamese-inspired vegan (gluten free) ready in about 30 minutes blends sheets rice paper wrappers, medium, julienned carrot, medium, julienned cucumber 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 210 calories and feeds 4, 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.

Prep: 25 min Cook: 5 min Serves 4 Vietnamese cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 100 g rice vermicelli noodles according to package instructions (usually soaking in hot water for 5 minutes), then drain and rinse under cold water.
  2. Step 2: Prepare a shallow dish with warm water. Dip one rice paper wrapper at a time into the water for 10 seconds until pliable but not too soft; lay flat on a clean surface.
  3. Step 3: On the bottom third of the wrapper, layer 2 strips of 200 g firm tofu, a small handful of cooked vermicelli, 1/8 of 1 julienned carrot and cucumber each, 2 fresh mint leaves, and 2 fresh cilantro leaves.
  4. Step 4: Fold the sides over the filling, then roll tightly from the bottom upwards to enclose the ingredients. Repeat with remaining wrappers and fillings.
  5. Step 5: For the peanut dipping sauce, whisk together 3 tbsp peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, 3 tbsp water, 1 minced garlic clove, and 1/4 tsp red chili flakes until smooth and creamy.
  6. Step 6: Serve the spring rolls arranged on a platter with the peanut sauce in a small bowl for dipping.

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Frequently asked questions

How long does Hidden Layered Vietnamese Spring Rolls with Peanut Dipping Sauce take to make?

Total time is about 30 minutes (25 min prep + 5 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Hidden Layered Vietnamese 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 Hidden Layered Vietnamese 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 Hidden Layered Vietnamese 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.

Is Hidden Layered Vietnamese 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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