Fresh Spring Rolls
These refreshing spring rolls combine vibrant herbs, crisp vegetables, tender shrimp, and delicate rice noodles in a light rice paper wrap, paired with a creamy peanut chili dipping sauce. Perfect as an appetizer or light entrée, they are as nutritious as they are satisfying.
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Ingredients
- Spring Rolls:
- 1 bunch fresh basil leaves
- 1 pound small cooked shrimp deveined and tails removed, or substitute with cooked chicken
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1 package spring roll rice wrappers typically located in the Asian foods aisle
- 1 large carrot peeled and either shredded or finely sliced
- 2 ripe mangos peeled and julienned
- 1 package vermicelli rice noodles available in the Asian section of grocery stores
- 1 large English cucumber peeled and thinly sliced
- Peanut Sauce:
- 1/3 cup peanut butter smooth or crunchy, as preferred
- 3/4 cup sweet chili sauce
- 1/2 teaspoon hoisin sauce
- 1/2 teaspoon low-sodium soy sauce
Instructions
- Cook the vermicelli noodles briefly in boiling water, adhering to the directions on the package. Once done, drain them and rinse under cold water to halt the cooking process.
- Arrange all filling components—herbs, sliced vegetables, and shrimp—so they are ready for assembly.
- Fill a deep dish or pie plate with about an inch of water. Submerge one rice wrapper in the water for 10 to 15 seconds, removing it while still slightly firm, then lay it flat on a clean surface.
- Place a small portion of noodles, a few shrimp, strips of mango, carrot, and cucumber, and a few mint, basil, and cilantro leaves onto the lower third of the wrapper.
- Begin by folding the left and right edges inward, then roll the bottom edge up over the fillings, continuing to roll tightly like a burrito to seal.
- For the sauce, place all ingredients in a blender or food processor and blend until a smooth consistency is achieved.
Notes
Optional fillings:
Bean sprouts
Sliced avocado
Chopped cooked chicken
Romaine lettuce
Thinly sliced bell peppers
Storage Tips:
While best enjoyed fresh, these rolls can be refrigerated for up to 2–3 days. To preserve freshness and prevent sticking, wrap each roll individually in plastic wrap and place them in an airtight container. Would you like a version adapted for vegetarian or vegan diets?
While best enjoyed fresh, these rolls can be refrigerated for up to 2–3 days. To preserve freshness and prevent sticking, wrap each roll individually in plastic wrap and place them in an airtight container. Would you like a version adapted for vegetarian or vegan diets?