Name: Vietnamese Shrimp Spring Rolls
Prep time: 15 min
Total time: 15 min
Cuisine: Vietnamese
Ingredients: 12 large shrimp, cooked and sliced in half lengthwise; 6 rice paper wrappers; 1 cup cooked vermicelli rice noodles; 1/2 cup shredded lettuce or cabbage; 1/2 cup julienned carrots; 1/2 cup cucumber, thinly sliced; 1/4 cup fresh mint leaves; 1/4 cup fresh cilantro; 1/4 cup fresh Thai basil; 2 green onions, cut into long strips; 1/4 cup hoisin sauce; 2 tbsp peanut butter; 1 tbsp soy sauce; 1 tsp rice vinegar; 1 clove garlic, minced; 1-2 tbsp warm water (to thin sauce if needed); 1 tbsp crushed peanuts (for garnish)

Description

Light and refreshing Vietnamese shrimp spring rolls, wrapped in delicate rice paper, filled with crisp vegetables, fresh herbs, and vermicelli noodles, served with a flavorful peanut-hoisin dipping sauce. A perfect healthy appetizer or light meal!

Ingredients

Units Scale

For the Spring Rolls:

12 large shrimp, cooked and sliced in half lengthwise
6 rice paper wrappers
1 cup cooked vermicelli rice noodles
1/2 cup shredded lettuce or cabbage
1/2 cup julienned carrots
1/2 cup cucumber, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro
1/4 cup fresh Thai basil
2 green onions, cut into long strips

For the Dipping Sauce:

1/4 cup hoisin sauce
2 tbsp peanut butter
1 tbsp soy sauce
1 tsp rice vinegar
1 clove garlic, minced
1–2 tbsp warm water (to thin sauce if needed)
1 tbsp crushed peanuts (for garnish)

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Instructions

Prepare the Ingredients:
- Cook and slice the shrimp in half lengthwise.
- Arrange all vegetables, herbs, and noodles for easy assembly.
Soften the Rice Paper:
- Fill a shallow bowl with warm water.
- Dip one rice paper wrapper into the water for about 10 seconds until soft and pliable.
Assemble the Spring Rolls:
- Lay the softened wrapper on a clean surface.
- Arrange 3 shrimp halves, cut-side up, near the top.
- Below the shrimp, layer some vermicelli noodles, lettuce, carrots, cucumber, and fresh herbs.
- Fold in the sides of the rice paper, then tightly roll it from the bottom up, enclosing the filling.
- Repeat with the remaining ingredients.
Make the Dipping Sauce:
- In a bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, and minced garlic.
- Add warm water as needed for a smooth consistency.
- Garnish with crushed peanuts.
Serve & Enjoy:
- Serve the spring rolls fresh with the dipping sauce on the side.

Notes

Keep the rice paper moist but not too wet—over-soaking makes it sticky and fragile.
Add sliced avocado or mango for a fresh twist.
These rolls are best eaten fresh, but you can store them in a damp paper towel-covered container for a few hours.

Prep Time: 15 minutes
Category: Appetizer, Snack
Method: No-Cook
Cuisine: Vietnamese, Asian