Healthy rolls that taste just like your favorite Asian restaurant makes!! Fill them with your favorite veggies along with shrimp, chicken, or tofu - totally customizable! The homemade peanut sauce for dipping is AMAZING!!
Prep Time30 minutesmins
Cook Time3 minutesmins
Total Time33 minutesmins
Course: 30-Minute Meals
Cuisine: Asian
Keyword: fresh spring roll recipe, fresh spring rolls, how to wrap spring rolls, peanut dipping sauce for spring rolls, peanut sauce for spring rolls, rice paper spring rolls, spring roll peanut sauce recipe, spring roll sauce, vietnamese spring rolls with peanut sauce, what to put in spring rolls
Servings: 12
Calories: 396kcal
Author: Averie Sunshine
Ingredients
Peanut Sauce
heaping 1/3 cup creamy peanut butter
¼cuphoneyor to taste
¼cupsesame oilor to taste
2tablespoonsapple cider or rice vinegar
1 to 2teaspoonsground gingeror to taste
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
¼cupcoconut milkcanned or carton, or as desired for consistency
1 to 2tablespoonschopped peanutsfor garnishing (I used salted peanuts)
Spring Rolls
1poundpeeledcleaned, and boiled (I used fresh U-20 shrimp that I cleaned and de-veined before boiling)
12rice paper wrappers
one 10-ounce packaged of bagged salad mix with a variety of greenscabbage, and radicchio
1large cucumberpeeled and diced into very thin spears about 4-inches long
1redorange or yellow bell pepper, seeded and diced into very thin spears about 4-inches long
1cupshredded carrotsuse a store bought bag to save time
1bunch fresh basilor as desired
Instructions
Peanut Sauce:
To a medium bowl, add all peanut sauce ingredients and whisk to combine until smooth and incorporated. Taste, check for seasoning and flavor balance, and make any necessary adjustments (i.e. more honey, more peanut butter, more salt, more sesame oil, etc.). If you like your sauce on the thicker side you may want to omit the coconut milk.
Garnish with peanuts and set aside to serve with spring rolls.
Spring Rolls:
Clean, peel, and devein the shrimp. Add to a small kettle of salted boiling water. Allow shrimp to cook for about 2 to 3 minutes, or until just pink and opaque; don't overcook them. Small to medium-sized shrimp — which is what you want for this recipe — cook very quickly. Immediately submerge them in an ice bath after cooking; set aside.
To a large bowl, add lukewarm tap water. Working one at a time, dip one rice paper wrapper into the water until just beginning to soften. Wrappers will continue to soften even after they're out of the water and are impossible to work with when they're too soft so don't over-soak them.
Have all vegetables pre-chopped and within easy reach on your countertop.
Lay the softened rice paper wrapper onto your counter or cutting board and to the bottom one-third of the wrapper add about 3 shrimp, a few pinches of the lettuce mixture, a small bundle each of cucumbers and bell peppers, a pinch of carrots, a few basil leaves, and roll up like a burrito, tucking the ends in, and then rolling straight up.
Place completed rolls on a serving platter, making sure they do not touch.
Repeat steps 3 and 4 until all shrimp are used.
Serve immediately with peanut sauce.
Notes
1. Please review all tips for making spring rolls presented in the last main paragraph of the blog post for optimal results.2. The shrimp may be substituted with cooked chicken, extra firm tofu, or simply just use vegetables without a protein.Storage: Extra peanut sauce will keep airtight for up to 2 weeks in the fridge. Rolls are best fresh but will keep airtight in the fridge for up to 24 hours. To prevent sticking, I add the slightest bit of olive oil to my fingertips and grease the sides of the rolls where they may touch each other when stored in a container in the fridge. Peanut Sauce adapted from Easy Chicken Satay with Peanut Sauce.