Spring rolls are the perfect light and fresh dish for any occasion, and this easy recipe will have you wrapping them up in no time!
With crisp veggies, flavorful protein options, and a tangy dipping sauce, these spring rolls are not only healthy but also totally customizable to suit your taste.
Whether you’re making them for a quick lunch, a snack, or as an appetizer for a dinner party, they’re sure to impress with their vibrant colors and delicious flavors.
Let’s dive into this simple recipe that brings all the goodness of spring into one bite!
Vietnamese Spring Rolls Recipe Ingredients:
1 lb Large Shrimp (21-25 count), peeled and deveined (keep the shells)
3 oz Vermicelli Rice Noodles
1/2 Butter Lettuce (15 leaves)
2 Carrots, peeled and julienned
1/2 English Cucumber julienned (or 3 small cucumbers)
1 cup Cilantro sprigs
15 Round Rice Paper Sheets (8.5” diameter)
Vietnamese Springroll Dipping Sauce:
1/3 cup water (preferably filtered)
1/4 cup fish sauce (three crabs brand)
1/4 cup granulated sugar, or to taste
2 Tbsp lime juice (freshly squeezed from 1 lime)
2 tsp rice wine vinegar
2 tsp chili garlic sauce, or to taste (more will make it spicier)
1 garlic clove, grated of finely minced
2 tsp sesame oil
1 tbsp shredded carrot
Peanut Dipping Sauce:
1 cup sesame ginger dressing (Newmans Own brand)
2 heaping Tbsp peanut butter
Instructions:
- In a medium saucepan, add the shrimp shells, 1 tbsp garlic salt, ½ tsp black pepper, and a bay leaf.
- Pour in 8 cups of cold water, bring to a boil over medium-high heat.
- Add the shrimp and simmer for 2-3 minutes or until pink. Immediately transfer to a bowl of ice water to stop the cooking.
- Let the shrimp cool, then slice them in half lengthwise.
Boil water in a saucepan, then add the rice noodles and turn off the heat.
- Let the noodles sit for 5-7 minutes until tender. Drain and rinse with cold water to stop cooking.
Julienne the cucumber and carrots.
- Chop the cilantro and set everything aside.
- Fill a wide dish with warm water. Dip one rice paper sheet in the water for 10-15 seconds until soft but not too soggy.
- Lay the rice paper on a damp cutting board. Place one lettuce leaf in the bottom half.
- Add a pinch of rice noodles, a few cucumber slices, some carrots, a sprinkle of cilantro, and 3 shrimp halves (cut side up).
- Start rolling tightly from the bottom, folding in the sides as you go to seal the roll. Repeat with the remaining ingredients.
- In a mason jar or bowl, combine the ginger dressing and peanut butter.
- Shake or whisk until smooth and creamy.
- Cut each roll in half diagonally to expose the colorful fillings.
- Serve with the peanut dipping sauce on the side.
