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Fresh Healthy Vietnamese Spring Rolls Recipe with Creamy Peanut Sauce – Easy Perfect Snack

Vietnamese spring rolls - featured image
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These Vietnamese spring rolls are a fresh, light, and satisfying snack featuring crisp veggies, tender protein, and a creamy peanut sauce. Quick and easy to prepare, they are perfect for gatherings or a nourishing snack.

Ingredients

Scale
  • 12 medium cooked shrimp, peeled and sliced in half lengthwise (or firm tofu, pressed and sliced for vegetarian option)
  • 1 cup julienned carrots
  • 1 cup thinly sliced cucumber, seeded if watery
  • 2 oz dry thin rice vermicelli noodles, cooked and cooled
  • Butter lettuce or leaf lettuce for wrapping (optional)
  • A handful each of fresh mint and cilantro leaves, stems removed
  • Rice paper wrappers (round, thin, e.g., Banh Trang brand)
  • For the creamy peanut sauce:
  • 1/3 cup creamy peanut butter (e.g., Skippy Natural)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 2–4 tablespoons water to thin
  • Optional: pinch of chili flakes or sriracha for heat

Instructions

  1. Cook the vermicelli noodles: Bring 4 cups of water to a boil in a medium saucepan. Add rice vermicelli and cook for 3-4 minutes until just tender. Drain and rinse under cold water. Set aside in a bowl with a tiny splash of sesame oil to prevent sticking.
  2. Prep veggies and herbs: Julienne carrots and cucumber into thin strips about 3 inches long. Pick mint and cilantro leaves off stems, keeping them whole. Rinse lettuce leaves if using.
  3. Prepare protein: Slice cooked shrimp in half lengthwise or slice pressed tofu into 1/2 inch wide strips.
  4. Make the peanut sauce: Whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, and sesame oil in a bowl. Gradually add water one tablespoon at a time until smooth and dippable. Add chili flakes or sriracha if desired.
  5. Soften rice paper wrapper: Dip one wrapper into warm water for 5-7 seconds until pliable but not too soft. Lay flat on a clean surface.
  6. Assemble the spring roll: On the bottom third of the wrapper, layer shrimp halves or tofu strips side-by-side, then add a small pinch of noodles, carrots, cucumber, herbs, and optional lettuce leaf. Avoid overfilling.
  7. Roll it up: Fold the bottom edge over the filling, fold in the sides like an envelope, then roll tightly but gently until sealed. Repeat with remaining wrappers and ingredients.
  8. Serve: Arrange rolls on a platter with peanut sauce in a bowl for dipping. Best enjoyed fresh; cover with damp towel and plastic wrap if storing briefly.

Notes

Do not over-soak rice paper wrappers; dip for 5-7 seconds in warm water. Toast soaked wrappers briefly over a dry pan for subtle warmth and better texture. Prepare all fillings before soaking wrappers to prevent drying. Adjust peanut sauce seasoning to taste and add lime juice for brightness if desired. Store rolls covered with damp towel and plastic wrap in fridge up to 24 hours; best eaten fresh.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut sauce, healthy snack, gluten-free, vegetarian option, easy appetizer

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