Ingredients

Scale

For the Spring Rolls:

12 rice paper wrappers
2 cups lettuce (butter lettuce or romaine)
1 cup shredded carrots
1 cup cucumber (julienned)
1 cup bell peppers (thinly sliced)
1 cup cooked vermicelli noodles
1 cup fresh herbs (mint, cilantro, or Thai basil)
1 cup protein of choice (shrimp, tofu, or chicken)

For the Peanut Sauce:

1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 clove garlic (minced)
1 teaspoon sesame oil
2–3 tablespoons warm water (to adjust consistency)
Optional: Crushed peanuts for garnish

Instructions

Step 1: Prepare the Ingredients

Wash and slice all vegetables into thin, uniform strips. Cook the vermicelli noodles according to package instructions, then rinse under cold water and set aside. If using shrimp, cook and slice them in half lengthwise.

Step 2: Soften the Rice Paper

Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it softens. Place it on a clean kitchen towel or cutting board.

Step 3: Layer the Fillings

On the lower third of the rice paper, layer lettuce, noodles, carrots, cucumber, bell peppers, herbs, and protein. Be careful not to overfill.

Step 4: Roll the Spring Rolls

Fold the sides of the rice paper inward, then roll it tightly from the bottom to the top, similar to a burrito. Repeat with the remaining wrappers and fillings.

Step 5: Make the Peanut Sauce

In a small saucepan, combine peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, garlic, and sesame oil. Whisk over low heat until smooth. Add warm water as needed to reach your desired consistency.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: Americans

Nutrition

Serving Size: Per serving, based on 2 spring rolls with sauce
Calories: 220
Sodium: 320mg
Protein: 8g

Keywords: Easy Spring Rolls with Peanut Sauce Recipe