Fresh Spring Rolls with Peanut Dipping Sauce

These vibrant Fresh Spring Rolls are light, crisp, and packed with colorful vegetables, fresh herbs, juicy shrimp, and soft rice noodles. Wrapped in delicate rice paper and served with a creamy, sweet, and tangy peanut chili sauce, they make the perfect appetizer, snack, or healthy meal.

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Ingredients

For the spring rolls:

• 1 package spring roll rice wrappers (found in the Asian foods section)
• 1 package vermicelli rice noodles (found in the Asian foods section)
• 2 mangos, peeled and sliced into thin strips
• 1 large carrot, peeled and shredded or cut into thin matchsticks
• 1 large English cucumber, peeled and thinly sliced
• 1 lb small cooked shrimp, deveined and tails removed (or substitute cooked chicken)
• 1 bunch fresh mint leaves
• 1 bunch fresh basil leaves
• 1 bunch fresh cilantro

For the peanut sauce:

• ¾ cup sweet chili sauce
• ⅓ cup peanut butter (smooth or crunchy)
• ½ teaspoon low-sodium soy sauce
• ½ teaspoon hoisin sauce

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Instructions

1. Cook the noodles

Bring a pot of water to a boil and cook the vermicelli noodles according to package directions—usually just a few minutes. Drain, rinse under cold water, and set aside.

2. Prepare the fillings

Arrange your prepared ingredients—mango, carrot, cucumber, shrimp, and fresh herbs—on a large plate or tray for easy assembly.

3. Soften the rice wrappers

Fill a large, shallow dish or pie pan with about 1 inch of warm water. Submerge one rice wrapper for 10–15 seconds until it begins to soften but is still slightly firm. (It will continue to soften as you work, so don’t over-soak or it may tear.)

4. Assemble the spring rolls

Lay the softened wrapper flat on a clean surface. On the bottom third of the wrapper (closest to you), layer a few strips of each vegetable, 2–3 shrimp, a few leaves of each herb, and a small bundle of noodles.

Fold the sides inward over the filling, then tightly roll from the bottom up, like a burrito, to seal. Repeat with the remaining wrappers and fillings.

5. Make the peanut sauce

In a blender or food processor, combine sweet chili sauce, peanut butter, soy sauce, and hoisin sauce. Blend until smooth and creamy.

Serve the spring rolls fresh with the peanut sauce on the side for dipping.

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Why You’ll Love This Recipe

• Fresh, colorful, and bursting with flavor.
• Naturally gluten-free and customizable.
• Great for meal prep, parties, or light lunches.
• Paired with a quick, creamy peanut dipping sauce that’s absolutely addictive!

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Tips

• Don’t over-soak wrappers: They should be pliable but not too soft before rolling.
• Keep wrappers from sticking: Place assembled rolls on a damp kitchen towel or plate.
• Work quickly: Rice wrappers dry out fast—prepare one roll at a time.
• For easy serving: Slice rolls in half diagonally and serve immediately.

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Variations and Substitutions

• Protein: Substitute shrimp with grilled chicken, tofu, or crab sticks.
• Vegetables: Add bell peppers, lettuce, purple cabbage, or avocado slices.
• Noodles: Try soba noodles or skip them entirely for a lower-carb version.
• Sauce swap: Use hoisin dipping sauce, spicy sriracha mayo, or soy-ginger sauce instead.

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FAQs

Can I make them ahead of time?
Yes, but cover the rolls with a damp towel and plastic wrap to prevent drying. Best eaten within a few hours.

Can I store leftovers?
Yes, store in an airtight container lined with damp paper towels for up to 1 day.

Can I freeze spring rolls?
No, fresh rolls don’t freeze well—the wrappers become too sticky and lose texture.

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Serving and Suggestions

Serve these Fresh Spring Rolls as an appetizer, snack, or light meal alongside steamed jasmine rice, miso soup, or Asian-style salad. Garnish with crushed peanuts, sesame seeds, or lime wedges for extra flavor.

They’re perfect for summer gatherings, healthy lunches, or meal prep days—beautiful, refreshing, and irresistibly good!