Vietnamese-Style Fresh Spring Rolls with Peanut Dipping Sauce
Light and fresh rice paper rolls filled with shrimp, crisp vegetables, and herbs served with a creamy peanut dipping sauce. This vietnamese-inspired seafood ready in about 25 minutes blends sheets rice paper wrappers, medium, julienned carrot, 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 180 calories and feeds 6, 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
- 12 sheets rice paper wrappers
- 12, cooked, peeled, and sliced in half lengthwise large shrimp
- 4 oz, cooked and drained rice vermicelli noodles
- 1 medium, julienned carrot
- 1/2, julienned cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 12 small leaves butter lettuce leaves
- 1/4 cup peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 3 tbsp water
- 2 tbsp, for garnish crushed peanuts
- 1, minced garlic clove
Instructions
- Step 1: Prepare peanut dipping sauce by whisking together 1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 3 tbsp water, and 1 minced garlic clove in a small bowl until smooth. Set aside.
- Step 2: Fill a large shallow dish with warm water. Dip 1 rice paper wrapper into the water for about 10 seconds until soft but still slightly firm. Lay wrapper flat on a clean surface.
- Step 3: On the lower third of the wrapper, place 1 butter lettuce leaf, a small handful of 1/3 cup cooked rice vermicelli noodles, 2 shrimp halves, some julienned carrot and cucumber, and a few leaves each of fresh mint and cilantro.
- Step 4: Fold the bottom edge over the filling, then fold in the sides tightly, and roll up firmly to enclose the filling. Repeat with remaining wrappers and ingredients.
- Step 5: Serve the fresh spring rolls chilled or at room temperature with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.
Frequently asked questions
How long does Vietnamese-Style Fresh Spring Rolls with Peanut Dipping Sauce take to make?
Total time is about 25 minutes (25 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 Vietnamese-Style 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 Vietnamese-Style 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 Vietnamese-Style Fresh Spring Rolls with Peanut Dipping Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vietnamese-Style Fresh Spring Rolls with Peanut Dipping Sauce?
Vietnamese seafood 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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