Description
Fresh Spring Rolls are a light, healthy, and vibrant dish featuring delicate rice wrappers filled with fresh vegetables, herbs, vermicelli noodles, and cooked shrimp. Served with a creamy, flavorful peanut dipping sauce, these rolls are perfect as an appetizer or light meal and showcase a refreshing mix of textures and tastes.
Ingredients
Spring Rolls
- 1 package spring roll rice wrappers (found in the Asian foods section at the grocery store)
- 1 package vermicelli rice noodles (found in the Asian foods section at the grocery store)
- 2 mangos, peeled and sliced into thin strips
- 1 large carrot, peeled and shredded or sliced into thin strips
- 1 large English cucumber, peeled and thinly sliced
- 1 pound small cooked shrimp, deveined, tails removed (or substitute chicken)
- 1 bunch fresh mint leaves
- 1 bunch fresh basil leaves
- 1 bunch fresh cilantro
Peanut Dipping Sauce
- 3/4 cup sweet chili sauce
- 1/3 cup peanut butter (smooth or crunchy)
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon hoisin sauce
Instructions
- Cook Noodles: Boil vermicelli noodles in boiling water for just a few minutes according to package instructions. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- Prepare Fillings: Gather all topping ingredients, including chopped vegetables, herbs, and cooked shrimp. Make sure everything is ready to assemble.
- Soften Rice Wrappers: Add about 1 inch of water to a large, deep dish or pie pan. Place one rice wrapper into the water and soak for 10-15 seconds. The wrapper should remain fairly firm to avoid tearing when rolled.
- Drain Wrapper: Remove the rice wrapper gently and lay it flat on your counter or plate; it will continue to soften as you add fillings.
- Add Fillings: Place 1-2 slices of each vegetable, a few shrimp, a few leaves of each herb, and a small pinch of noodles onto the third of the wrapper closest to you.
- Roll the Spring Roll: Fold the sides of the wrapper over the fillings, then pull the edge closest to you up and over everything to seal tightly, rolling it up burrito-style.
- Make Peanut Sauce: Combine sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce in a food processor or blender, then pulse until the sauce is smooth and creamy.
- Serve: Serve the fresh spring rolls immediately with the peanut dipping sauce on the side for dipping.
Notes
- Do not soak rice wrappers for too long to prevent tearing during rolling.
- Substitute cooked chicken for shrimp if preferred.
- Fresh herbs such as mint, basil, and cilantro enhance flavor and freshness.
- The peanut sauce can be adjusted for sweetness or spiciness to taste.
- These rolls are best eaten fresh but can be stored covered in the refrigerator for a few hours.
