When the summer heat hits, you want something light and refreshing. This easy spring rolls recipe is the perfect solution for your family. It delivers all the fresh crunch you crave without turning on the oven.
You can have these colorful rolls on the table in just 40 minutes. They are bright, healthy, and incredibly satisfying to eat. Your kids will love the fun of dipping them into the creamy sauce.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy weeknights. It uses simple ingredients that feel like a treat. You get a perfect balance of protein and veggies in every bite.
It is also a great way to use up garden-fresh herbs. The cilantro and mint add a wonderful cooling effect. This dish is naturally light and helps you feel energized.
Simple Method
Assembling these rolls is much easier than it looks. You simply soak the rice paper until it is flexible. Then, you layer your colorful fillings and roll them up tightly.
The quick peanut sauce comes together in one small bowl. Even if you are a beginner, you can master this technique quickly. Confidence in the kitchen starts with simple, fresh meals like this.
Ingredients You’ll Need
Most of these items are easy to find at your local grocery store.
- 8 circular rice paper wrappers (22cm)
- 100g dried vermicelli rice noodles
- 16 large cooked shrimp, peeled, deveined, and halved lengthwise
- 1 cup carrots, julienned
- 1 cup English cucumber, julienned
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 8 small butter lettuce leaves
- 0.25 cup creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon chili garlic sauce
- 3 tablespoons warm water
Step-by-Step
- Hydrate vermicelli noodles in boiling water for 5 minutes or until al dente. Drain and rinse under cold water to stop the cooking.
- Whisk peanut butter, hoisin, soy sauce, honey, and chili garlic sauce in a bowl. Gradually add warm water until the sauce is smooth.
- Submerge one rice paper wrapper in warm water for 5 to 10 seconds. It should be flexible but not too soft.
- Place the wrapper on a flat surface. Add a lettuce leaf, noodles, carrots, and cucumber to the lower third.
- Position 4 shrimp halves pink-side down in the center. Add a few mint and cilantro leaves.
- Fold the bottom edge over the filling. Fold in the sides and roll upward tightly.
- Repeat the process for the remaining seven wrappers.
- Serve immediately at room temperature with the prepared peanut sauce.
Best Ways to Enjoy It
Serve these rolls immediately while the rice paper is soft and tacky. They look beautiful on a large white platter. Add some lime wedges on the side for an extra zing.
Pair them with a light side salad or some edamame. This makes a wonderful light dinner for a warm evening. You can also pack them for a fresh office lunch.
Keep It Fresh
These rolls are best enjoyed the day they are made. If you have leftovers, wrap them individually in damp paper towels. This prevents the rice paper from drying out and cracking.
Store them in an airtight container in the fridge for up to one day. Do not freeze these, as the texture will change. Always keep the sauce separate until you are ready to eat.
Tips for Best Results
- Don’t over-soak the rice paper or it will tear.
- Keep your work surface slightly damp to prevent sticking.
- Cut your vegetables into very thin matchsticks for the best crunch.
- Use warm water, not hot, to hydrate the wrappers.
- Place the shrimp pink-side down for a professional look.
- Double the peanut sauce recipe because it disappears fast.
- Add a squeeze of lime to the sauce for extra brightness.
Ways to Switch It Up
- Swap the shrimp for firm tofu for a vegetarian version.
- Use thinly sliced bell peppers for extra color and sweetness.
- Replace the peanut butter with almond butter for a different nut flavor.
- Add sliced avocado for a creamy, rich texture inside.
Common Questions
Can I make these ahead of time?
You can make them a few hours early. Just keep them covered with a damp cloth. This keeps the wrappers soft until you serve them.
Why is my rice paper tearing?
You might be soaking it for too long. It only needs a few seconds in warm water. It will continue to soften as you add the fillings.
I hope these fresh rolls bring a little sunshine to your table. They are so simple to make and truly delicious. Enjoy every crunchy, peanut-dipped bite!
— Lidia
Ingredients
- 8 circular rice paper wrappers (22cm)
- 100 g dried vermicelli rice noodles
- 16 large cooked shrimp, peeled, deveined, and halved lengthwise
- 1 cup carrots , julienned
- 1 cup English cucumber, julienned
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 8 small butter lettuce leaves
- 0.25 cup creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon hone y
- 1 teaspoon chili garlic sauce
- 3 tablespoons warm water
Instructions
- Hydrate vermicelli noodles in boiling water for 5 minutes or until al dente, سپس drain and rinse under cold water to stop the cooking process.
- Whisk peanut butter, hoisin sauce, soy sauce, honey, and chili garlic sauce in a small bowl while gradually adding warm water to achieve a smooth dipping consistency.
- Submerge one rice paper wrapper in a shallow basin of warm water for 5 to 10 seconds until flexible but not overly saturated.
- Place the hydrated wrapper on a clean, flat surface and arrange a lettuce leaf, a portion of noodles, carrots, and cucumber in the lower third.
- Position 4 shrimp halves, cut-side up (pink-side down), and a selection of mint and cilantro in the center of the wrapper.
- Fold the bottom edge of the wrapper tightly over the initial filling, fold in the lateral sides to encapsulate the contents, and continue rolling upward to complete the cylinder.
- Repeat the assembly process for the remaining seven wrappers.
- Serve immediately at room temperature with the prepared peanut sauce.
