Vietnamese Springrolls
Few things evoke the feeling of freshness quite like Vietnamese-style spring rolls. Crisp vegetables, tender shrimp, soft rice noodles, and fragrant mint get wrapped up in delicate rice paper, forming a medley of texture and flavor in each bite. For me, they’re the perfect warm-weather appetizer—or light lunch—when I want something vibrant and refreshing.
These spring rolls are as fun to make as they are to eat. I love setting up a rolling station at the table and making them with friends or family—it becomes an interactive meal, almost like a culinary craft project. The real star, though, might be the creamy peanut dipping sauce: slightly sweet, tangy, and deeply satisfying.
Don’t worry if your first few rolls aren’t perfect—each one gets better as your hands learn the rhythm. And that imperfection? It’s part of the charm. I like to serve these chilled on a big platter with lots of sauce on the side, ideally under a bit of sun.
These spring rolls are as fun to make as they are to eat. I love setting up a rolling station at the table and making them with friends or family—it becomes an interactive meal, almost like a culinary craft project. The real star, though, might be the creamy peanut dipping sauce: slightly sweet, tangy, and deeply satisfying.
Don’t worry if your first few rolls aren’t perfect—each one gets better as your hands learn the rhythm. And that imperfection? It’s part of the charm. I like to serve these chilled on a big platter with lots of sauce on the side, ideally under a bit of sun.
Ingredients
- 18 medium cooked shrimp (about 350g)
- 85g thin rice vermicelli
- 1 large carrot, peeled and cut into thin matchsticks
- 1 to 1 1/2 Persian cucumber, cut into matchsticks
- 1 large red bell pepper, cut into matchsticks
- 1/2 cup loosely packed mint leaves
- 12 pieces of butter lettuce, tough stems removed
- 12 large (22cm) circular rice paper sheets
- Warm water (for rolling spring rolls)
Peanut Dipping Sauce
- 1/2 cup (120g) creamy peanut butter
- 1/2 cup (120ml) water
- 2 tbsp rice vinegar
- 2 tbsp gluten-free soy sauce
- 1 1/2 to 2 tbsp maple syrup
- 1 tsp toasted sesame oil
Instructions
- Make the Dipping Sauce: In a bowl, whisk together all sauce ingredients. Taste and adjust seasoning. Let sit to allow flavors to meld.
- Prepare the Noodles: Bring water to a boil, turn off heat, and soak noodles for 5–8 minutes (or per package). Drain, rinse under cold water, and cut with kitchen scissors for easier handling.
- Set Up Your Station: Fill a large bowl with lukewarm water. Arrange shrimp, vegetables, herbs, and noodles in separate bowls. Cover your work surface with a damp paper towel.
- Roll the Spring Rolls:
- Dip a rice paper sheet into water for a few seconds.
- Place on work surface. Add a piece of butter lettuce near bottom edge.
- Layer on a small amount of noodles, carrots, cucumber, bell pepper, and mint.
- Place 3 shrimp about 2cm below the top edge.
- Start rolling from the bottom, fold in sides once you reach the shrimp, then continue rolling tightly.
- Repeat for remaining rolls.
- Serve rolls with peanut dipping sauce.
Notes
You can make the rolls a few hours ahead of time—just cover them with a damp towel and plastic wrap to keep them from drying out. If shrimp isn’t your thing, try tofu or tempeh as a plant-based option.
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