Light and healthy Vietnamese-style fresh spring rolls filled with crisp vegetables, fragrant herbs, vermicelli noodles, and your choice of cooked shrimp or firm tofu. Served with a delicious peanut dipping sauce.
Fresh & Easy Rice Paper Rolls
Light and healthy Vietnamese-style fresh spring rolls filled with crisp vegetables, fragrant herbs, vermicelli noodles, and your choice of cooked shrimp or firm tofu. Served with a delicious peanut dipping sauce.
Ingredients
- 8 sheets rice paper wrappers round 8.5-inch
- 0.5 cup vermicelli rice noodles cooked according to package directions and cooled
- 1 cup cooked shrimp peeled
- 0.5 block firm tofu pressed
- 0.5 head butter lettuce or green leaf lettuce
- 0.5 cup fresh mint leaves picked
- 0.5 cup fresh cilantro picked
- 0.5 cup cucumber julienned
- 0.5 cup carrot julienned
- 0.25 cup peanut butter creamy
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 0.25 cup warm water
- 1 tsp sriracha or to taste (optional)
Instructions
- Prepare all your filling ingredients: Cook vermicelli noodles according to package instructions, drain, rinse with cold water, and set aside. If using tofu, slice and lightly pan-fry until golden. Wash and prepare all vegetables and herbs.
- Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, sesame oil, and warm water until smooth. Add sriracha if desired. Set aside.
- Set up your rolling station: Have a shallow dish or pie plate filled with warm water ready. Arrange all your prepared filling ingredients on a large platter or cutting board within easy reach.
- Soften the rice paper: Dip one rice paper wrapper into the warm water for about 15-20 seconds until it's pliable but not overly soft. Lay it flat on a clean, damp surface (like a cutting board or large plate).
- Assemble the roll: Arrange a piece of lettuce near the bottom edge of the rice paper. Top with a small handful of vermicelli noodles, cucumber, carrot, mint, and cilantro. If using, place 2-3 shrimp halves or a few strips of tofu on top of the other fillings, slightly above the lettuce, leaving space on the sides.
- Roll the spring roll: Fold the bottom edge of the rice paper over the filling, tucking it in tightly. Then fold in the sides towards the center. Continue rolling tightly from the bottom upwards until you have a compact roll. Repeat with the remaining wrappers and fillings.
- Serve immediately: Arrange the fresh rice paper rolls on a serving platter. Serve with the prepared peanut dipping sauce.
Notes
For best results, prepare all your filling ingredients before you start rolling. Serve immediately with peanut dipping sauce or nuoc cham. Leftovers can be stored in an airtight container in the refrigerator for up to one day, though the rice paper may harden slightly.
