Description
These Vietnamese Rice Paper Rolls, also known as Spring Rolls, are light, fresh, and perfect as a healthy appetizer or snack. Filled with tender cooked prawns, crunchy vermicelli noodles, crisp lettuce, fresh mint, and bean sprouts, they are wrapped in delicate rice paper and served with a flavorful homemade peanut dipping sauce. These rolls take just 20 minutes to prepare, making them an ideal quick and satisfying dish for gatherings or a wholesome meal.
Ingredients
Spring Rolls
- 7 - 14 sheets of 22cm/8.5" round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5" in length, peeled and deveined)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves (preferably soft leaf lettuce such as Oak or Butter Lettuce)
- 14 mint leaves
- 1 cup bean sprouts
Peanut Dipping Sauce
- 1 tbsp smooth peanut butter (crunchy is acceptable)
- 2 tbsp Hoisin sauce
- 1 1/2 tbsp white vinegar or lime juice
- 1/3 cup milk (any fat percentage) or water
- 1 garlic clove, minced
- 1/2 tsp crushed chili or chili paste (such as sambal oelek), optional and to taste
Instructions
- Prepare the Peanut Sauce: Combine peanut butter, Hoisin sauce, white vinegar (or lime juice), milk (or water), minced garlic, and crushed chili in a bowl. Mix briefly, then microwave for 30 seconds. Stir again until smooth and set aside to cool. Adjust the taste for sourness, saltiness, and spiciness as desired. Adjust consistency with extra milk or water if needed.
- Soften Vermicelli Noodles: Place the vermicelli noodles in a bowl and cover with warm water. Let soak for 2 minutes or according to packet instructions, then drain thoroughly.
- Prep Prawns: Peel the cooked prawns, then slice each prawn lengthwise in half and devein carefully.
- Prepare Lettuce: Remove the crunchy core from each lettuce leaf to ensure tenderness and easier rolling.
- Make Lettuce Bundles: Place some softened vermicelli noodles and bean sprouts inside a lettuce leaf and roll it up tightly with the seam side down. Repeat to prepare all lettuce bundles.
- Soften Rice Paper: Fill a large bowl with warm water. If rice papers don’t fit whole, submerge and rotate to soak all parts. Dip two rice paper sheets together (if using two) smooth side out for about 2 seconds each section, ensuring they soften but do not over-soak.
- Assemble Rolls: Remove the softened rice papers onto a clean board or countertop with the smooth side down. On the top third of the rice paper, place three prawn halves with a mint leaf between them as a decorative and flavorful element.
- Add Filling: Place one lettuce bundle (vermicelli and bean sprouts rolled in lettuce) onto the middle of the rice paper, seam side down.
- Roll the Spring Rolls: Fold the left and right edges of the rice paper inward. Starting from the bottom edge, roll the rice paper up firmly and tightly over the lettuce bundle. Continue rolling until completely sealed; the sticky rice paper will keep the roll intact.
- Presentation: If arranged as described, the prawn and mint leaves will be visible on the smooth side of the roll, with the seam neatly tucked on the underside or side.
- Serve: Serve the rolls immediately with the prepared peanut dipping sauce for the best texture and flavor.
Notes
- Use soft leaf lettuce like Oak or Butter Lettuce for tenderness and easier rolling.
- You can adjust the peanut sauce’s thickness by adding more or less milk/water once cooled.
- If using whole rice papers that don't fit fully in the bowl, dip each section for about 2 seconds to soften evenly.
- Rolling the vermicelli and bean sprouts inside lettuce leaves before placing them in the rice paper helps keep the filling together and prevents sogginess.
- Serve immediately after rolling to prevent the rice papers from becoming too sticky or soggy.
