Fresh Vietnamese Spring Rolls With Peanut Hoisin Sauce

Name: Fresh Vietnamese Spring Rolls With Peanut Hoisin Sauce
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 1 package rice paper wrappers; 1 package rice vermicelli noodles; 1 lb small cooked shrimp, peeled, tails removed and deveined; 2 medium carrots, peeled and julienned; 1 red or yellow bell pepper, julienned; 1 small daikon radish, peeled and julienned (sub regular radish or omit if unavailable); 1 cucumber, peeled, seeded and julienned; 1 cup shredded purple cabbage; ⅓ cup picked thai basil leaves (sub regular basil or cilantro if unavailable); ⅓ cup picked mint leaves; 1 bunch green onions, green part only, slivered; ¼ cup smooth peanut butter preferably natural peanut butter made with just peanuts and salt; ¼ cup hoisin sauce; 3 tbsp water for thinning; 2 tsp sriracha optional; 1 tsp sesame oil optional; 1 tbsp chopped dry roasted peanuts for garnish optional; 1 tbsp slivered green onion for garnish optional

by Better than Zest | Alex

6 people

45 min

Fresh Vietnamese spring rolls are a lovely light, healthy and colorful meal. They’re extra delicious with peanut hoisin dipping sauce, in my opinion. This recipe is how I like to make mine, but you can adapt it easily by using your favorite veggies. For example, some great alternative veggies you could try would be avocado, bean sprouts or lettuce. Feel free to try another dipping sauce too. I like using sweet chili sauce or the classic – Nuoc Cham.

The key to making the rolls other than developing a ‘feel’ with practice, is to be prepared. Assemble all your ingredients ahead of time and put them within reach at your battle station. Also, try not to overstuff your rolls and work quickly. In no time, you’ll be enjoying take-out style Vietnamese spring rolls prepared from scratch!

fresh vietnamese spring rolls with peanut hoisin sauce

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Fresh Vietnamese Spring Rolls With Peanut Hoisin Sauce

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Recipe details

Yield 6 people
Time spent: Prep time: 40 Minutes Cook time: 5 Minutes Total time: 45 min

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Ingredients

For the Fresh Spring Rolls

1 package rice paper wrappers
1 package rice vermicelli noodles
1 lb small cooked shrimp, peeled, tails removed and deveined
2 medium carrots, peeled and julienned
1 red or yellow bell pepper, julienned
1 small daikon radish, peeled and julienned (sub regular radish or omit if unavailable)
1 cucumber, peeled, seeded and julienned
1 cup shredded purple cabbage
⅓ cup picked thai basil leaves (sub regular basil or cilantro if unavailable)
⅓ cup picked mint leaves
1 bunch green onions, green part only, slivered

For the Peanut Hoisin Sauce

¼ cup smooth peanut butter preferably natural peanut butter made with just peanuts and salt
¼ cup hoisin sauce
3 tbsp water for thinning
2 tsp sriracha optional
1 tsp sesame oil optional
1 tbsp chopped dry roasted peanuts for garnish optional
1 tbsp slivered green onion for garnish optional

Instructions

For the Fresh Spring Rolls

Wash produce. Pick the leaves off of the fresh herbs. Peel, seed, cut and/or shred the veggies. Set aside.
Cook the rice vermicelli for 3-5 minutes in boiling water (or per the package instructions) until soft. Rinse under cold water.
Dampen a paper towel. Lay it out on a large work surface. Gather all your ingredients and place them nearby for easy access. Fill a large bowl with hot water. Dip a rice paper wrapper into the bowl and count for 5-15 seconds until the wrapper is pliable, but not completely softened. The thickness of rice paper can vary. Some packages have recommended count times, others require experimentation. Consider the first couple of rolls to be test rolls, until you develop a 'feel' for it. If your rice paper is tearing, submerge for less time. Or try to roll it with less stuffing. If too stiff, add time.
For each roll, place a small bit of carrot, daikon, cucumber, cabbage and one strip of bell pepper. Try not to overstuff and work quickly. (Remember the first tries are just practice. Save the stuffing and toss out the wrapper if it breaks.) Be sure to leave 2-3 inches of space on all the sides. Top with a small amount of noodles, 3-4 shrimp and a few leaves of mint and Thai basil. Roll the bottom part closest to you inwards and tuck under the stuffing. The paper should be pliable and a bit sticky. Place a sliver or two of green onion so that it will extend out of one side (the top) then fold the other side (the bottom of the roll) inwards to the center. Roll the rest of the roll away from you as you would a burrito, until it is all wrapped up. Roll as many rolls as you would like. I generally estimate 3-4 per person. Serve with dipping sauce.
You can save any leftover rolls for 12-24 hours. They are best fresh though. When storing in the fridge, wrap each roll in a damp paper towel or lettuce leaf to prevent them from sticking together.

For the Peanut Hoisin Sauce

Whisk together the hoisin and peanut butter. Add sriracha and sesame oil if using. Thin with water until desired consistency reached. Garnish with chopped dry roasted peanuts and slivers of green onion.

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