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Fresh Spring Rolls

a plate of homemade fresh shrimp spring rolls served with creamy peanut sauce and sweet chili sauce for dipping
  • Serves:  6
  • Prep Time:  50 min
  • Cook Time:  10 min

Ingredients

Spring Rolls

  • 6 ounces vermicelli rice noodles, broken in half
  • 24 large, cooked shrimp, tails removed
  • 16 (22 cm) spring roll wrappers
  • 1 cup shredded carrots
  • 8 butter lettuce leaves, halved
  • 2 Persian cucumbers, cut into matchsticks
  • 3 cups fresh herb leaves such as cilantro, such as cilantro, mint, basil

Peanut Sauce

  • 2 teaspoons brown sugar
  • ¼ cup hot water, plus more as needed
  • ⅓ cup unsweetened creamy peanut butter
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chili garlic sauce, such as sambal oelek
  • ¼ teaspoon ground ginger
  • Sea salt, to taste
  • 2 tablespoons finely chopped peanuts, for serving (optional)

Sweet Chili Sauce

  • 2 tablespoons granulated sugar
  • ¼ cup hot water
  • 1 garlic clove, grated (optional)
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice, (from 1 lime)
  • 1 tablespoon chili garlic sauce, such as sambal oelek
  • 1 teaspoon toasted sesame oil

Method

  1. Make the spring rolls. Bring a large pot of water to a boil over high heat. Once the water is boiling, add the noodles and cook according to package instructions. Drain and rinse with cool water. 
  2. Meanwhile, slice each shrimp crosswise, as if you were butterflying them. 
  3. Fill a shallow bowl or pie dish with warm water. Working with one spring roll wrapper at a time, dip into the water and let soften, 8 to10 seconds (see Note) Dampen the counter or a cutting board and lay the softened wrapper on top of the surface. Place half a piece of lettuce at the edge of the wrapper closest to your body. Top with a small handful of noodles, carrot, and cucumber. Place a variety of herbs on the wrapper slightly above the vegetables, and then 3 shrimp halves slightly above the herbs.
  4. Beginning from the edge closest to you, roll the wrapper tightly away from your body. Once you reach the shrimp, fold in the sides, then keep rolling. Repeat with the remaining rice wrappers and filling, rewetting your work surface as needed. 
  5. Make the peanut sauce. In a medium bowl, combine the brown sugar and hot water. Stir until the sugar is dissolved, about 2 minutes. Add the peanut butter, soy sauce, vinegar, sesame oil, chili garlic sauce, and ground ginger. Whisk vigorously until the sauce comes together, about 1 minute. Add more hot water, 1 tablespoon at a time, until smooth. Taste and add salt as needed. Sprinkle the crushed peanuts on top of the sauce, if desired. 
  6. Make the sweet chili sauce. In a medium bowl, combine the sugar and hot water. Stir until the sugar is dissolved, about 1 minute. Stir in the garlic (if using), along with the fish sauce, lime juice, chili garlic sauce, and sesame oil. 
  7. Serve with dipping sauces alongside. These rolls are best when eaten the day you make them. If making ahead, wrap each in plastic wrap and place them in the refrigerator for 1 to 2 days.

Notes

When soaked for too long, the rice wrappers tend to break. You want them pliable, but not too soft.