Fresh Spring Rolls with Peanut Sweet Chili Dipping Sauce Recipe

Introduction

Fresh spring rolls are a colorful, crunchy, and healthy Vietnamese-style dish that comes together quickly. Packed with fresh vegetables, herbs, shrimp, and vermicelli noodles, they make a light and satisfying appetizer. Paired with a creamy peanut sweet chili sauce, these rolls are perfect for warm days or anytime you want a refreshing bite.

Ingredients

• 12 spring roll rice wrappers (usually found in the Asian section)
• 100 g vermicelli rice noodles, thin and quick-cooking
• 1 mango, peeled and sliced into thin strips
• 1 large carrot, peeled and shredded or sliced into sticks
• 1 English cucumber, peeled and sliced thin
• 250 g cooked small shrimp, deveined with tails removed
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 1 cup fresh cilantro

• For the Peanut Sweet Chili Sauce:
• ¾ cup sweet chili sauce
• ⅓ cup peanut butter, creamy or chunky
• ½ tsp low-sodium soy sauce
• ½ tsp hoisin sauce

Instructions

1. Step 1: Bring a pot of water to a boil. Add the vermicelli noodles and cook for a few minutes until tender. Drain and rinse with cold water. Set aside.
2. Step 2: Arrange all vegetables, herbs, shrimp, and noodles on your prep surface for easy assembly.
3. Step 3: Pour about one inch of warm water into a wide bowl or dish to soften the rice wrappers.
4. Step 4: Dip one rice paper wrapper into the warm water for 10–15 seconds until pliable. Lay it flat on a plate or clean surface.
5. Step 5: Place a small amount of carrot, cucumber, noodles, mango, shrimp, and a mix of herbs on the bottom third of the wrapper.
6. Step 6: Fold the sides of the wrapper in, then roll tightly from the bottom like a burrito. Repeat with remaining wrappers and fillings.
7. Step 7: To make the sauce, blend sweet chili sauce, peanut butter, soy sauce, and hoisin sauce until smooth. Add water if needed to adjust the consistency.
8. Step 8: Serve spring rolls immediately with the dipping sauce on the side.

Tips & Variations

• Substitute shrimp with tofu or cooked chicken for a different protein option.
• Use pineapple or apple slices instead of mango for a seasonal twist.
• Add avocado, bean sprouts, or crushed peanuts for extra texture and flavor.
• Prepare vegetables and sauce a day ahead to speed up assembly time.
• Store rolls between sheets of plastic wrap or parchment paper to prevent sticking.
• Avoid freezing the rolls as rice paper becomes brittle and less enjoyable.

Storage

Store fresh spring rolls in an airtight container layered with plastic wrap or parchment paper between each roll to prevent sticking. Keep them refrigerated and consume within 1-2 days for best freshness. Reheat is not recommended since the ingredients are best served fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What’s the difference between eggroll and spring roll?

Eggrolls use a thick flour-based wrapper that often contains egg and are usually deep-fried until golden and crispy. Spring rolls use thin rice paper wrappers and are typically served fresh or lightly fried. Eggroll fillings tend to be cooked, while spring rolls are filled with fresh ingredients.

What exactly are fresh spring rolls?

Fresh spring rolls are a Vietnamese dish made with rice paper wrapped around a mix of fresh vegetables, herbs, noodles, and protein. They are served uncooked and often accompanied by a dipping sauce such as peanut or nuoc cham. Unlike fried rolls, fresh spring rolls are light and packed with crisp ingredients.

Fresh Spring Rolls with Peanut Sweet Chili Dipping Sauce Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

Fresh spring rolls are a vibrant and healthy Vietnamese appetizer featuring crisp vegetables, fresh herbs, vermicelli noodles, and cooked shrimp wrapped in delicate rice paper. Served with a creamy and tangy peanut sweet chili dipping sauce, these rolls are quick to assemble, perfect for a light meal or party snack.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 12 rolls 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Vietnamese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Rolls

• 12 spring roll rice wrappers (usually found in the Asian section)
• 100 g vermicelli rice noodles (thin and quick-cooking)
• 1 mango (peeled and sliced into thin strips)
• 1 large carrot (peeled and shredded or sliced into sticks)
• 1 English cucumber (peeled and sliced thin)
• 250 g cooked small shrimp (deveined with tails removed)
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 1 cup fresh cilantro

For the Peanut Sweet Chili Sauce

• ¾ cup sweet chili sauce
• ⅓ cup peanut butter (creamy or chunky)
• ½ tsp low-sodium soy sauce
• ½ tsp hoisin sauce

Instructions

1. Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook for a few minutes until tender, usually about 3-5 minutes. Drain and rinse the noodles with cold water to stop cooking and prevent sticking. Set aside.
2. Prepare Ingredients: Arrange all vegetables, herbs, cooked shrimp, and noodles on your prep surface for easy assembly.
3. Soften Rice Wrappers: Pour about one inch of warm water into a wide bowl or dish. Carefully dip one rice paper wrapper into the warm water for 10–15 seconds to soften it. Lay the softened wrapper flat on a plate or clean surface.
4. Assemble the Spring Rolls: On the bottom third of the softened rice wrapper, place a small amount of shredded carrot, sliced cucumber, vermicelli noodles, mango strips, cooked shrimp, and a mix of fresh mint, basil, and cilantro leaves.
5. Roll the Spring Rolls: Fold the sides of the wrapper inward to enclose the filling, then tightly roll from the bottom up like a burrito to form a neat cylinder. Repeat with the remaining wrappers and filling until all rolls are made.
6. Make the Peanut Sweet Chili Sauce: In a blender or mixing bowl, combine sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce. Blend or whisk until smooth. Add a little water if needed to reach desired dipping consistency.
7. Serve: Serve the fresh spring rolls immediately with the peanut sweet chili dipping sauce on the side for dipping.

Notes

• Substitute shrimp with tofu or cooked chicken for a different protein option.
• If mango is unavailable, try pineapple or apple slices for sweetness and texture.
• Add avocado, bean sprouts, or crushed peanuts inside the rolls for extra texture and flavor.
• Prepare vegetables and sauce a day ahead to speed up assembly on serving day.
• Store assembled rolls covered with plastic wrap or parchment paper to prevent sticking; however, avoid freezing as rice paper becomes brittle.
• Do not over-soak rice paper wrappers to prevent them from tearing easily.

Keywords: Fresh Spring Rolls, Healthy Spring Roll Recipe, Rice Paper Rolls, Spring Rolls with Peanut Sauce, Vietnamese Rice Paper Rolls