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Fresh Spring Rolls Recipe
![Fresh spring rolls with visible shrimp are placed on a wooden board, along with mint leaves. A small bowl of peanut dipping sauce is positioned behind the rolls. The translucent rice paper wrappers showcase the colorful vegetables and noodles inside.](https://thecookingfoodie.com/wp-content/uploads/2024/08/240380-jpg.jpg)
Learn how to make fresh spring rolls – fresh vegetables and shrimp wrapped in rice paper, with delicious peanut butter sauce. This recipe for Vietnamese spring rolls (also known as summer rolls) is easy, clean and healthy.
![Fresh spring rolls with visible shrimp are placed on a wooden board, along with mint leaves. A small bowl of peanut dipping sauce is positioned behind the rolls. The translucent rice paper wrappers showcase the colorful vegetables and noodles inside.](https://thecookingfoodie.com/wp-content/uploads/2024/08/240380-jpg.jpg)
Fresh Spring Rolls Recipe
4 from 30 votes
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Prep Time 30 minutes mins
WORK TIME 30 minutes mins
DIFFICULTY Easy
Cuisine Asian
Servings 12 yields
Ingredients
For the spring rolls:
- 12-14 Rice paper wrapper
- 7 oz 200g vermicelli rice noodles
- 9 oz 260g Shrimp, peeled and deveined
- 1 large carrot
- 1-2 Cucumbers
- 2 oz 60g bean sprouts
- 10 leaves green lettuce
- ¼ large Red cabbage
- mint leaves to taste
- basil leave to taste
- cilantro to taste
For the sauce:
- ½ cup 125g peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hot chili sauce/sriracha
- 4-5 tablespoons water
- 2 tablespoons lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
Instructions
- DIRECTIONS1. Make the sauce: place all ingredients in a bowl and whisk until smooth. Set aside. 2. Prepare all vegetables: slice carrot and cucumber into thin strips, chop cabbage and Gather all your filling ingredients on a large plate. 3. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water. Set aside. 4. Cook the shrimp in boiling salted water for 3-4 minutes. Transfer to ice water, pat-try and cut in half length-wise. Remove tails (optional). 5. Add about 1 inch of water to a large, deep dish. Place one rice wrapper into the water and let soak for a few seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate. 6. On the 1/3 section of the rice paper wrapper closest to you, start layering your veggies, herbs and cooked rice noodles, roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row, season with salt and finish rolling. Notes:
- You can use any vegetables that you like.
- If you want keep this dish vegan, just skip the shrimp.
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