Fresh, vibrant, and packed with herbs, these no-fry spring rolls are rolled in delicate rice paper and paired with a rich, creamy, umami-packed peanut sauce.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 30 minsCook Time 10 minsTotal Time 40 minsFor the Rice Paper Rolls
12 rice paper wrappers (22cm / 8.5” round)
3 ½ oz rice vermicelli noodles
1 medium carrot, julienned or shredded
1 small cucumber, julienned
1 red bell pepper, thinly sliced (optional)
1 cup shredded lettuce or napa cabbage
½ cup fresh mint leaves
½ cup fresh cilantro or Thai basil (or a mix)
½ cup bean sprouts
16 cooked shrimp, sliced in half lengthwise or use tofu, grilled chicken, or omit for vegetarian
Optional: 1 avocado, thinly sliced
For the Creamy Peanut Dipping Sauce
⅓ cup peanut butter (creamy or natural)
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
2 tsp sriracha or chili garlic sauce (optional)
¼ cup hot water (to thin)
Optional: crushed peanuts & chili flakes for garnish
Cook the Vermicelli Noodles
1
Bring a medium pot of water to a boil.
Add rice noodles and cook for 2–3 minutes or according to package instructions.
Drain and rinse under cold water.
Set aside in a bowl. Optional: toss with a few drops of sesame oil to prevent sticking.
Prepare the Fillings
2
Wash and julienne the vegetables: carrot, cucumber, bell pepper.
Shred the lettuce or cabbage.
If using shrimp: boil or pan-cook until pink and opaque, then slice in half lengthwise.
Arrange all ingredients assembly-line style for smooth rolling.
Soften the Rice Paper Wrappers
3
Fill a large shallow dish or wide bowl with warm water (not too hot).
Dip 1 rice paper wrapper in the water for 5–10 seconds until soft but still a little firm — it will continue softening as you roll.
Lay it flat on a damp cutting board or clean kitchen towel.
Assemble the Rolls
4
On the bottom third of the wrapper, place a small mound of:
Rice noodles
Lettuce
A few sticks of carrot, cucumber, and bell pepper
Fresh herbs (mint, cilantro, basil)
Bean sprouts
Just above the veggie pile, lay 2 shrimp halves (pink side down for presentation) or a strip of tofu.
Add avocado slices if using.
Fold the bottom of the wrapper over the filling.
Fold in the sides , then roll tightly from the bottom up like a burrito.
Make the Peanut Dipping Sauce
5
In a bowl, whisk together:
Gradually add hot water , 1 tablespoon at a time, until desired consistency is reached (should be thick but scoopable).
Optional: Top with crushed peanuts or a few chili flakes for heat.
Flavor Variations
6
Vegan version: Use crispy tofu or tempeh instead of shrimp
Add mango or pineapple slices for a tropical twist
Use Thai peanut sauce with coconut milk for richness
Spice it up: Add jalapeño slices or chili oil to the rolls
Pairing Suggestions
7
Wine: Dry Riesling, Gewürztraminer, or Sauvignon Blanc
Beer: Light lagers or wheat beers (think Vietnamese 333 or Belgian Witbier)
Mocktail: Cucumber-lime cooler, coconut water with mint, or Thai iced tea
Serving Suggestions
8
Slice rolls in half on a bias and plate seam-side down.
Serve with small dipping bowls of peanut sauce per guest.
Add crushed peanuts, lime wedges, and extra herbs on the side.
Ingredients For the Rice Paper Rolls
12 rice paper wrappers (22cm / 8.5” round)
3 ½ oz rice vermicelli noodles
1 medium carrot, julienned or shredded
1 small cucumber, julienned
1 red bell pepper, thinly sliced (optional)
1 cup shredded lettuce or napa cabbage
½ cup fresh mint leaves
½ cup fresh cilantro or Thai basil (or a mix)
½ cup bean sprouts
16 cooked shrimp, sliced in half lengthwise or use tofu, grilled chicken, or omit for vegetarian
Optional: 1 avocado, thinly sliced
For the Creamy Peanut Dipping Sauce
⅓ cup peanut butter (creamy or natural)
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice vinegar or lime juice
2 tsp sriracha or chili garlic sauce (optional)
¼ cup hot water (to thin)
Optional: crushed peanuts & chili flakes for garnish
Directions Cook the Vermicelli Noodles
1
Bring a medium pot of water to a boil.
Add rice noodles and cook for 2–3 minutes or according to package instructions.
Drain and rinse under cold water.
Set aside in a bowl. Optional: toss with a few drops of sesame oil to prevent sticking.
Prepare the Fillings
2
Wash and julienne the vegetables: carrot, cucumber, bell pepper.
Shred the lettuce or cabbage.
If using shrimp: boil or pan-cook until pink and opaque, then slice in half lengthwise.
Arrange all ingredients assembly-line style for smooth rolling.
Soften the Rice Paper Wrappers
3
Fill a large shallow dish or wide bowl with warm water (not too hot).
Dip 1 rice paper wrapper in the water for 5–10 seconds until soft but still a little firm — it will continue softening as you roll.
Lay it flat on a damp cutting board or clean kitchen towel.
Assemble the Rolls
4
On the bottom third of the wrapper, place a small mound of:
Rice noodles
Lettuce
A few sticks of carrot, cucumber, and bell pepper
Fresh herbs (mint, cilantro, basil)
Bean sprouts
Just above the veggie pile, lay 2 shrimp halves (pink side down for presentation) or a strip of tofu.
Add avocado slices if using.
Fold the bottom of the wrapper over the filling.
Fold in the sides , then roll tightly from the bottom up like a burrito.
Make the Peanut Dipping Sauce
5
In a bowl, whisk together:
Gradually add hot water , 1 tablespoon at a time, until desired consistency is reached (should be thick but scoopable).
Optional: Top with crushed peanuts or a few chili flakes for heat.
Flavor Variations
6
Vegan version: Use crispy tofu or tempeh instead of shrimp
Add mango or pineapple slices for a tropical twist
Use Thai peanut sauce with coconut milk for richness
Spice it up: Add jalapeño slices or chili oil to the rolls
Pairing Suggestions
7
Wine: Dry Riesling, Gewürztraminer, or Sauvignon Blanc
Beer: Light lagers or wheat beers (think Vietnamese 333 or Belgian Witbier)
Mocktail: Cucumber-lime cooler, coconut water with mint, or Thai iced tea
Serving Suggestions
8
Slice rolls in half on a bias and plate seam-side down.
Serve with small dipping bowls of peanut sauce per guest.
Add crushed peanuts, lime wedges, and extra herbs on the side.
Vietnamese Rice Paper Rolls with Peanut Dipping Sauce
