Vietnamese Vegetarian Spring Rolls with Peanut-Lime Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh rice paper rolls filled with crisp vegetables and herbs, served with a creamy peanut-lime dipping sauce that balances sweet and tangy flavors. This Vietnamese recipe (vegetarian), ready in about 30 minutes, pairs rice paper wrappers, rice vermicelli noodles, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 4 oz rice vermicelli noodles according to package instructions (usually soaking in hot water for 5-7 minutes). Drain and rinse under cold water. Set aside.
  2. Step 2: Prepare vegetables by julienning 2 medium carrots and 1 medium cucumber. Wash and pat dry 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, and separate 12 butter lettuce leaves.
  3. Step 3: Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until just pliable. Lay wrapper flat on a clean surface.
  4. Step 4: Place one lettuce leaf in the lower third of the wrapper. Add a small handful of noodles, a few carrot and cucumber sticks, and some mint and cilantro leaves on top.
  5. Step 5: Fold the sides of the wrapper inward, then tightly roll from the bottom up to enclose the filling. Repeat for remaining wrappers and filling.
  6. Step 6: For the peanut-lime sauce, whisk together 1/3 cup peanut butter, 3 tbsp hoisin sauce, 2 tbsp lime juice, 1/4 cup water, and 1 tsp sriracha sauce if using, until smooth and creamy.
  7. Step 7: Serve spring rolls with the peanut-lime sauce, garnished with 2 tbsp crushed peanuts for texture.

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