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Fresh Spring Rolls

Fresh Spring Rolls

The ultimate fresh and vibrant dish, Fresh Spring Rolls are a delightful combination of crisp vegetables and a creamy peanut dipping sauce. Perfect for a light lunch or appetizer, these rolls are not only easy to make but also customizable to suit your taste. Treat yourself and your loved ones to this healthy delight tonight!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizers, Side Dishes
Cuisine: Vietnamese
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic
  • ¼-½ teaspoon red pepper flakes or ½ teaspoon Sriracha sauce
  • 2 to 3 tablespoons water as needed
  • 1 package spring roll wrappers 8-10 per package
  • 2 ounces rice vermicelli
  • 8 butter lettuce leaves or any soft lettuce, ribs removed, torn into small pieces
  • 2 medium mangos peeled and sliced into thin strips
  • 1 large red pepper cut into thin strips
  • 1 large carrot peeled and shredded or sliced into thin strips
  • 1 large English cucumber sliced into thin strips
  • 1 cup very thinly sliced red cabbage
  • 1 pound small cooked shrimp deveined, tails removed, optional
  • 1 small bunch cilantro
  • 1 small bunch fresh mint

Equipment

  • Food Processor
  • Frying Pan
  • Blender
  • Large Pot
  • Whisk
  • Mixing Bowl
  • Peeler
  • Chef's Knife

Method
 

  1. Prepare the dipping sauce by mixing together ¼ cup creamy peanut butter, 2 tablespoons rice vinegar, 2 tablespoons reduced-sodium soy sauce, 2 tablespoons maple syrup, 1 teaspoon toasted sesame oil, and 1 clove garlic (minced) in a small food processor or blender. If you prefer, you can whisk these ingredients by hand. The goal is to achieve a smooth consistency. If it's too thick, add 2 to 3 tablespoons water gradually, one tablespoon at a time until you reach your desired dipping consistency. Cover and chill the sauce until you're ready to serve.
  2. Next, prepare the rice noodles. Bring a pot of water to a rolling boil, then add 2 ounces rice vermicelli to the boiling water. Turn off the heat and allow the noodles to soak for about 5 to 10 minutes, depending on the package instructions. Once they're softened, drain them and rinse under cold water to stop the cooking process.
  3. Now, it's time to prepare your work station. Gather all your fillings—the mango, cucumber, carrot, red pepper, cilantro, mint, and shrimp. Fill a shallow dish with an inch of warm water to dampen your spring roll wrappers. Lay a clean, lint-free tea towel on your work surface to keep everything organized.
  4. Dampen the wrapper by placing it in the warm water for about 15 to 20 seconds, or until it becomes pliable but still has some structure. Carefully lift it out and lay it flat on the towel.
  5. Assemble your spring roll by covering the lower third of the wrapper with a few pieces of butter lettuce. On top, layer a small handful of the rice noodles, a bit of red cabbage, and a few strips of carrot, cucumber, red pepper, and mango. Add a couple of leaves of mint and cilantro for fresh flavor. If you’re using shrimp, place three pieces pink side down just above the other fillings.
  6. To roll, take the lower edge of the rice paper and tightly roll it up towards the shrimp, keeping the filling secure. Once you reach the shrimp, fold in the left and right sides of the wrapper. Continue rolling until the spring roll is complete and sealed.
  7. Repeat the rolling process with the remaining ingredients. Take your time to get the rolling technique right, and don’t worry if your first few rolls aren't perfect—they'll still taste amazing!
  8. Finally, cut the spring rolls on a diagonal to make them visually appealing when served. Arrange them on a platter and serve them alongside the chilled dipping sauce.

Notes

To keep the rolls fresh, wrap them individually in a damp paper towel, followed by plastic wrap or parchment paper. Store them in an airtight container in the refrigerator for up to 24 hours.
While it's best to enjoy these rolls fresh, if you need to freeze them, wrap them tightly and place them in a freezer-safe container. Thaw them in the refrigerator before serving.
Serve your Fresh Spring Rolls with a variety of dipping sauces such as homemade sweet chili sauce, Bang Bang sauce, or even a simple soy sauce for a different twist.
A beautiful presentation goes a long way. Arrange the rolls on a platter with the dipping sauce in the center for a stunning display.
Don’t be afraid to experiment with different fillings! Try incorporating crispy fruits like apple or jicama for added crunch.