Soft Boil Stories

Tag: Vietnamese spring rolls

  • Fresh Vietnamese Spring Rolls (No Frying, All Vibes)

    Fresh Vietnamese Spring Rolls (No Frying, All Vibes)

    Summer rolls. Fresh rolls. Rice paper rolls. Call them what you want. Just call them delicious.

    These are the opposite of fried spring rolls—light, bright, and packed with shrimp, herbs, and crunchy veggies. The peanut sauce is mandatory and amazing. No cooking required (except the shrimp).

    Ingredients

    Makes 8 rolls.

    • 8 round rice paper wrappers (22cm/8.5 inch)
    • 12 medium shrimp, cooked, peeled, and sliced in half lengthwise
    • 4 oz rice vermicelli noodles
    • 1 cup butter lettuce or red leaf lettuce, torn
    • 1 carrot, julienned or shredded
    • 1 cucumber, julienned or cut into thin strips
    • ½ cup fresh mint leaves
    • ½ cup fresh cilantro leaves
    • Optional: Thai basil, bean sprouts, avocado

    For the Peanut Dipping Sauce:

    • ¼ cup creamy peanut butter
    • 2 tablespoons hoisin sauce
    • 1 tablespoon lime juice
    • 1 teaspoon soy sauce
    • ¼ cup warm water
    • Optional: 1 teaspoon sriracha (for heat)

    Step-by-Step Instructions

    Step 1: Prep Everything

    1. Cook vermicelli noodles according to package directions. Drain, rinse with cold water, and set aside.
    2. Prep all veggies, herbs, and shrimp. Put everything within arm’s reach.

    Step 2: Make the Peanut Sauce

    1. Whisk peanut butter, hoisin, lime juice, soy sauce, and warm water until smooth. Add sriracha if you want heat. Set aside.

    Step 3: Soften One Rice Paper

    1. Fill a wide shallow bowl with warm water. Dip one rice paper for 5-10 seconds—it should still feel firm. It will soften more as you work.
    2. Lay it flat on a damp cutting board or plate.

    Step 4: Fill and Roll

    1. Layer lettuce, noodles, carrots, cucumber, herbs, and 3 shrimp halves (pink side down so they show through).
    2. Fold the bottom edge over the filling. Fold in both sides. Roll tightly away from you.
    3. Place seam-side down on a plate. Repeat with remaining wrappers.

    Step 5: Serve

    1. Serve immediately with peanut sauce. Cover any waiting rolls with a damp paper towel so they don’t dry out.

    Summary

    Prep Time: 20 minutes | Cook Time: 5 minutes (noodles + shrimp) | Total Time: 25 minutes

    Yield: 8 rolls (2-4 servings)

    Difficulty: Easy (rolling takes practice)

    Storage Notes

    Spring rolls are best eaten the same day. Rice paper hardens and gets chewy in the fridge.

    Make ahead hack: Prep all ingredients and store separately. Assemble right before serving. The peanut sauce keeps in the fridge for up to a week.