Description
Learn how to make fresh and delicious Vietnamese spring rolls packed with shrimp or tofu, vermicelli noodles, and crunchy vegetables. These light and healthy rolls are perfect as an appetizer or light meal.
Ingredients
Scale
For the Spring Rolls:
- 8 rice paper wrappers
- 1 cup cooked shrimp or tofu (sliced)
- 1 cup cooked vermicelli noodles
- 1/2 cup shredded carrots
- 1/2 cup cucumber (cut into matchsticks)
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil or cilantro
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1–2 tablespoons water (to thin)
- 1 teaspoon sriracha (optional)
Instructions
- Prepare Ingredients: Get all filling ingredients ready. Fill a shallow dish with warm water.
- Soften Rice Paper: Dip a rice paper wrapper in water until pliable.
- Assemble: Layer shrimp/tofu, noodles, veggies, and herbs in the center of the wrapper.
- Roll: Fold sides in and roll tightly from the bottom.
- Make Sauce: Whisk hoisin sauce, peanut butter, soy sauce, vinegar, and water. Add sriracha if desired.
- Serve: Enjoy rolls with the dipping sauce.
Notes
- Best served fresh, but can be refrigerated for a few hours if covered with a damp towel.
- Variations: Try adding avocado, mango, or bell pepper for different flavors.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 roll with sauce
- Calories: 130
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
