Let’s roll!
Fresh Homemade Spring Rolls (Vietnamese-Style)
Ingredients:
For the Rolls:
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8–10 rice paper wrappers
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1 cup vermicelli rice noodles, cooked & cooled
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1 cup shredded lettuce or cabbage
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1 cup julienned veggies: carrots, cucumber, bell pepper
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½ cup fresh herbs: mint, cilantro, basil
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Optional protein:
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Cooked shrimp (halved lengthwise)
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Grilled tofu strips
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Shredded chicken or pork
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For the Peanut Dipping Sauce:
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¼ cup peanut butter
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1 tbsp soy sauce
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1 tbsp hoisin sauce
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1 tsp sriracha (optional)
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1 tbsp lime juice or rice vinegar
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2–3 tbsp warm water (to thin to your liking)
How to Assemble:
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Soften the rice paper:
Dip 1 rice paper wrapper into a large shallow bowl of warm water for about 5–7 seconds. Lay it flat on a clean damp towel or cutting board. -
Layer your fillings:
About ⅓ of the way from the bottom, layer a small amount of noodles, lettuce, veggies, herbs, and protein (if using). Less is more—you don’t want to overstuff! -
Roll it up:
Fold the sides in like a burrito, then roll tightly from the bottom up. The rice paper will stick to itself and seal the roll. -
Repeat with remaining wrappers and fillings.
Make the Sauce:
Mix all peanut sauce ingredients together until smooth. Add more water to thin it to your desired consistency.
Serving Tips:
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Slice rolls in half on a diagonal for that fresh, showy look
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Serve chilled or at room temp
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Keep under a damp towel if not eating right away (to prevent drying)
Pro Tips:
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Swap peanut sauce for nuoc cham (Vietnamese fish sauce dip) for a lighter, tangier vibe.
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Want it spicy? Add chili garlic sauce or thin slices of red chili inside.
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Feeling fancy? Use purple cabbage, mango, or avocado for color and flair!
Want a fried version instead (like crispy spring rolls)? Or a vegan twist with hoisin tofu and mango? Just say the word!