Fresh Spring Rolls with Peanut Sweet Chili Dipping Sauce Recipe
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.
- 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
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
- 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.
- Prepare Ingredients: Arrange all vegetables, herbs, cooked shrimp, and noodles on your prep surface for easy assembly.
- 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.
- 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.
- 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.
- 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.
- 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
