Rice Paper Spring Rolls with Peanut Dipping Sauce

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

Fresh, crunchy spring rolls filled with shrimp, rice noodles, and herbs, served with a creamy peanut sauce for a refreshing appetizer. This vietnamese-inspired asian (vegetarian) ready in about 20 minutes blends sheets rice paper wrappers, peeled and deveined shrimp, cooked and drained rice noodles 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 310 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: 20 min Serves 4 Vietnamese cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare rice paper wrappers by dipping each in warm water for 10 seconds until pliable. Lay on a damp cloth and place 1/4 cup cooked rice noodles, 1/4 cup julienned cucumber, 1/4 cup julienned carrot, 1/4 cup chopped mint, 1/4 cup chopped cilantro, and 1.5 oz peeled shrimp in a line across the center of the wrapper.
  2. Step 2: Fold the bottom edge over the filling, then fold the sides inward, and roll tightly toward the top. Seal with a tiny bit of water if needed.
  3. Step 3: For the dipping sauce, whisk 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 3 tbsp water, and 1 tbsp lime juice until smooth. Add water if too thick.
  4. Step 4: Arrange spring rolls on a plate and serve immediately with the peanut dipping sauce on the side. Garnish with extra mint and cilantro.

Frequently asked questions

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

Total time is about 20 minutes (20 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 Rice Paper 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 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 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.

Is Rice Paper Spring Rolls with Peanut Dipping Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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