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Fresh Vietnamese Spring Rolls Recipe with Creamy Peanut Hoisin Sauce

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Light, crisp Vietnamese spring rolls filled with fresh veggies, herbs, and protein, served with a creamy, sweet, and tangy peanut hoisin dipping sauce. Perfect for summer and easy to make.

Ingredients

Scale
  • Rice paper wrappers
  • Cooked shrimp, thinly sliced grilled chicken, or tofu (firm, pressed and pan-fried)
  • Julienned carrots
  • Seeded cucumber strips
  • Thinly sliced red bell pepper (optional)
  • Mint leaves
  • Cilantro sprigs
  • Thai basil leaves
  • Vermicelli rice noodles (about 1.75 oz dry per 4 rolls)
  • 3 tablespoons smooth peanut butter (unsweetened)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce or tamari
  • 1 minced garlic clove
  • Chili flakes or sriracha (optional)
  • 1–2 tablespoons water

Instructions

  1. Prepare the vermicelli noodles by soaking in hot water for 5 minutes until tender. Drain and rinse with cold water. Set aside.
  2. Peel and julienne carrots, seed and slice cucumber into thin strips, and slice red bell pepper if using. Pluck mint, cilantro, and Thai basil leaves from stems and arrange on a platter.
  3. Cook and slice protein: boil shrimp until pink and opaque (2-3 minutes), then cool and slice in half lengthwise. For chicken or tofu, cook thoroughly and slice thinly.
  4. Make the peanut hoisin sauce by whisking together peanut butter, hoisin sauce, lime juice, soy sauce, minced garlic, and chili to taste. Add water slowly until sauce is creamy and pourable. Adjust seasoning as needed.
  5. Fill a large shallow dish with warm water. Dip one rice paper wrapper in for 5-7 seconds until pliable but not too soft. Lay flat on a damp kitchen towel or parchment paper.
  6. Near the bottom third of the wrapper, layer a small handful of noodles, carrot and cucumber sticks, red pepper slices, herbs, and protein. Fold the bottom edge over the filling, fold in the sides, and roll tightly to the top edge.
  7. Repeat with remaining wrappers and ingredients, covering finished rolls with a damp towel to keep moist.
  8. Serve rolls on a platter with a bowl of creamy peanut hoisin sauce for dipping.

Notes

Do not soak rice paper wrappers too long; 5-7 seconds is ideal. Work quickly and gently to avoid tearing. Keep fillings dry to prevent soggy wrappers. The peanut hoisin sauce can be made ahead and tastes better after flavors meld. Wrap rolls individually if storing and consume within 24 hours.

Nutrition

Keywords: Vietnamese spring rolls, fresh spring rolls, peanut hoisin sauce, summer recipe, healthy appetizer, gluten-free spring rolls, easy Vietnamese recipe

Find it online: https://tempotaste.com/fresh-vietnamese-spring-rolls-recipe-with-creamy-peanut-hoisin-sauce-easy-and-perfect-for-summer/