This light and fresh spring roll recipe features shrimp, fresh vegetables, sweet mangoes, and the most delicious homemade peanut dipping sauce to result in an insanely delicious knock-off of your favorite Vietnamese Spring Rolls.
Prepare the dipping sauce by mixing together peanut butter, vinegar, soy sauce, maple syrup, sesame oil, garlic, and red pepper flakes together in a small food processor, blender, or by whisking by hand if needed. Add warm water 1 tablespoon at a time, to thin the sauce to a dipping consistency.
Prepare Rice Noodles. Bring a pot of water to a rolling boil. Add the vermicelli noodles to the boiling water, turn off the heat and allow the noodles to sit in the hot water, according to package directions. This is about 5-10 minutes depending on the brand. Drain and rinse the noodles with cold water.
Prepare station for spring rolls by gathering all the prepared fillings (vegetables, herbs, noodles, mango, and shrimp) and filling a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of warm water. Have a lint-free tea towel ready as well.
Dampen Wrapper. Place one spring roll wrapper in the water for 15-20 seconds, or until JUST pliable but still has some structure. Carefully remove from the water and lay it flat on the towel.
Assemble Spring Rolls. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of the torn lettuce. Arrange a small handful of rice noodles, some cabbage, a few strips of carrot, cucumber, red pepper, and mango over the center of the lettuce leaf. Top with 2 mint leaves and 2 cilantro leaves. Arrange 3 pieces of shrimp about right above the vegetable/herb filling. Make sure that the pink side of the shrimp is facing down.
Roll. Grab the lower edge of the rice paper and tightly roll up the spring roll to the shrimp. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.
Repeat the rolling process with the rest of the ingredients.
Cut the spring rolls on a diagonal and serve the spring rolls with the dipping sauce.
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Notes
Keep it Gluten-Free. Spring Roll Wrappers are made from rice and water and therefore SHOULD be gluten-free, but be sure to double-check package labels to be safe. But you will need to use gluten-free tamari instead of soy sauce for the dipping sauce to keep that gluten-free as well.Other Vegetable Options: Use any crisp vegetables/fruit that you like for this recipe. Let your imagination and produce drawer guide you. I have used sugar snap peas, raw summer squash, edamame, and broccoli slaw before with great success. Swap out the Dipping Sauce. Instead of preparing the Peanut Dipping sauce, feel free to serve the Spring Rolls with Homemade Sweet Chili Sauce, Chinese hot mustard, or soy sauce for dipping.Storage: Wrap rolls individually in plastic wrap or parchment paper and layer in an airtight container. Store up to 2-3 days in the refrigerator. However, best served within 24 hours.Nutritional information is based on 1 spring roll served with 2 tablespoons of sauce.