Fresh Vietnamese Spring Rolls with Spicy Peanut Sauce
Looking for an easy and healthy, yet super satisfying Vietnamese spring rolls recipe? These vegan, gluten-free rolls are packed with fresh vegetables, flavorful herbs, noodles, and lots of beautiful, bright colors. And they’re complete with a deliciously spicy peanut dipping sauce!
- Prep Time: 40 mins
- Cook Time: 5 mins
- Total Time: 45 minutes
- Yield: 20 spring rolls 1x
- Category: Main Dish
- Method: Chop & Roll
- Cuisine: Vietnamese
- Diet: Vegan
Ingredients
Scale
The spring rolls:
- 20 rice paper wrappers for spring rolls
- 1 pack of bean thread noodles
- 1 red bell pepper, julienned
- 3 carrots, julienned
- 3 Persian cucumbers, julienned
- 3 green onions, julienned
- 1 bunch mint
- 1 bunch cilantro
- 1 bunch basil
The spicy peanut sauce:
- 1 cup peanut butter
- 4 tbsp soy sauce
- 1 lime, juiced
- 1 tsp sugar
- 1.5 tbsp sriracha hot sauce
- 1/2 cup hot water
The vegetable dressing (optional):
- 1/2 lime, juiced
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
The noodle dressing (optional):
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp red chili flakes
Instructions
To prep the noodles:
- Cook the bead thread noodles according to the instructions on the packaging. Strain and shake the excess water off. Allow to cool.
- Optional step: Then, in a bowl, mix your bean thread noodles with the sesame oil, soy sauce, and red chili flakes.
To prep the vegetables and herbs:
- Julienne the carrots, red bell peppers, cucumbers, and green onions.
- Remove the stems from the mint and cilantro. Roughly chop.
- Optional step: In another bowl, mix rice vinegar, lime juice, sugar, salt. Coat the carrots, red bell peppers, cucumbers, and green onions, with this mixture. Be careful to keep each of the different vegetable piles separate.
To make the peanut dipping sauce:
- Whisk together peanut butter, soy sauce, lime juice, sugar, sriracha, and hot water until smooth and creamy.
To wrap your spring rolls:
- Take your prepped noodles, vegetables, and herbs and organize your rolling area.
- Fill a shallow bowl or pie pan with warm water. Put a spring roll wrapper into the warm water. Make sure it’s submerged, gently flip it over, wait a few moments (just until it’s pliable), then remove it.
- Place your wrapper onto a clean, flat surface. Place small portions of the vegetables, herbs, and noodles, onto the wrapper. Then, roll the wrapper up tightly, like a burrito.
- Repeat the wrapping process, one by one, until complete.
- Serve immediately with the peanut sauce and enjoy!
Find it online: https://maddysavenue.com/vietnamese-spring-rolls-recipe/