Description
These Vietnamese Rice Paper Rolls, also known as Spring Rolls, are fresh, light, and packed with vibrant flavors. Filled with tender prawns, crunchy bean sprouts, soft lettuce, and delicate vermicelli noodles, then wrapped in translucent rice paper, they make a perfect appetizer or healthy snack. Served with a creamy, tangy peanut dipping sauce, these rolls are easy to assemble and ideal for a quick, refreshing meal.
Ingredients
Scale
For the Rolls
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5″ in length, unpeeled including the head)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves (soft varieties like Oak or Butter Lettuce)
- 14 mint leaves
- 1 cup bean sprouts
For the Peanut Dipping Sauce
- 1 tbsp peanut butter, preferably smooth (crunchy is also fine)
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat percentage) or water
- 1 garlic clove, minced
- 1/2 tsp crushed chili, sambal oelek, or other chili paste (optional, adjust to taste)
Instructions
- Prepare Peanut Sauce: Combine peanut butter, hoisin sauce, white vinegar, milk (or water), minced garlic, and chili paste in a bowl. Mix briefly; the mixture may still be separated. Microwave for 30 seconds, then stir again until smooth. Set aside to cool. Adjust the sourness with more vinegar, salt with salt, and spiciness to taste. Thin the sauce with additional milk or water if needed.
- Soak Vermicelli Noodles: Place the dried vermicelli noodles in a bowl and cover with warm water. Soak for about 2 minutes or until softened, then drain thoroughly as per package instructions.
- Prepare Prawns: Peel the cooked prawns, then slice each in half lengthwise. Devein by removing the black digestive tract carefully for a clean taste.
- Prepare Lettuce: Remove the crunchy core from each lettuce leaf to make rolling easier and prevent tearing.
- Make Lettuce Bundles: Place some soaked vermicelli noodles and a handful of bean sprouts inside each lettuce leaf. Roll the leaf up with the seam side down to create a bundled filling.
- Soften Rice Paper: Fill a large bowl with warm water. You don’t need to submerge the whole sheet at once; rotate if necessary. Place two rice paper sheets together (if doubling up) with the smooth side noted as the outside. Dip both sheets simultaneously into the water for 2 seconds to soften.
- Place Rice Papers: Lay the two sheets on a clean board or countertop, smooth side down. The sheets will stick together to create a sturdier wrap.
- Add Prawns and Mint: On the top part of the rice paper, place 3 halved prawns spaced evenly, placing a mint leaf between each prawn for flavor and to create an attractive pattern visible through the translucent paper.
- Add Lettuce Bundle: Place the prepared lettuce bundle with vermicelli noodles and bean sprouts onto the middle of the rice paper, seam side down.
- Roll the Spring Rolls: Fold in the left and right edges of the rice paper over the filling. Starting from the bottom edge, roll firmly upwards to cover the ingredients, then continue rolling tightly. The sticky rice paper will seal the roll on its own.
- Presentation: Your rice paper rolls should have the prawns and mint visible on the smooth outer side, with the seam neatly tucked underneath or on the side for the best appearance.
- Serve: Serve immediately with the freshly prepared peanut dipping sauce for dipping and enjoying the fresh textures and flavors.
Notes
- Note 1: Use fresh, pliable rice paper sheets to prevent cracking when rolling.
- Note 2: Soft lettuce like Oak or Butter Lettuce works best for wrapping as it’s flexible and tender.
- Note 3: Adjust the chili paste in the dipping sauce according to your heat preference.
- Note 4: Rolling the vermicelli noodles and bean sprouts inside the lettuce leaf before wrapping in rice paper makes handling easier and keeps the roll neat.
