Description
A fresh, vibrant Vietnamese spring roll recipe featuring tender shrimp, aromatic herbs, and sweet mango threads, served with a creamy peanut dipping sauce. These healthy rolls are simple to assemble and perfect for a light weeknight dinner or as a fun family activity.
Ingredients
- 12 sheets rice paper wrappers (8.5-inch/22 cm diameter)
- 1 lb (450g) cooked shrimp, peeled, deveined, and halved
- 4 oz (115g) vermicelli noodles, cooked according to package directions
- 1 cup (240ml) packed emerald herb mix (mint leaves, cilantro sprigs, Thai basil leaves)
- 6 large lettuce leaves (butter or green leaf), torn into smaller pieces
- 1 large ripe mango, julienned
- 0.5 cup (120ml) creamy peanut butter
- 2 Tbsp (30ml) hoisin sauce
- 1 Tbsp (15ml) fresh lime juice
- 1 Tbsp (15ml) rice vinegar
- 1 tsp (5ml) sesame oil
- 1–2 Tbsp (15-30ml) warm water, to thin sauce
- 0.5 tsp chili garlic sauce (optional)
Instructions
- Prep All Ingredients: Wash and thoroughly dry the emerald herb mix (mint, cilantro, basil). Julienne the mango into thin threads. Cook vermicelli noodles according to package directions (typically 3-5 minutes until tender), then drain and rinse with cold water to prevent sticking.
- Set Up Rolling Station: Fill a shallow dish (like a 9-inch pie plate) with warm water. Arrange all your prepared fillings (shrimp, herbs, lettuce, noodles, mango threads) on a clean surface so they are easy to reach.
- Dip Wrapper: Take one rice paper wrapper and dip it into the warm water for 10-15 seconds. It should be pliable but still slightly firm; it will continue to soften as you fill it (avoid oversoaking, which can make it tear easily).
- Layer Fillings: Lay the softened wrapper flat on your clean surface. Place a few pieces of shrimp (cut in half) about 0.5 inch from the bottom edge. Add a small cluster of the emerald herb mix, a piece of lettuce, a small bundle of vermicelli noodles, and a few mango threads on top of the shrimp.
- Fold And Roll: Fold the bottom edge of the wrapper up over the fillings. Then, fold in the sides (left and right) toward the center. Finally, tightly roll the spring roll upwards from the bottom until you reach the top. Aim for a snug roll, similar to a burrito, but be gentle to prevent tearing.
- Serve Immediately: Place the finished rolls on a platter. Serve them immediately with your prepared creamy peanut dipping sauce. These are best fresh, allowing you to enjoy their crisp texture.
Notes
For an elevated experience, use organic shrimp and locally sourced herbs. For dietary needs, omit shrimp for vegetarian/vegan (use tofu/tempeh) or add extra veggies for a low-carb version. Enhance peanut dipping sauce with lime zest or chili flakes for extra zing or sriracha for spice. Using pre-cooked shrimp or a ready-made peanut sauce base are fantastic shortcuts. Rolls are best enjoyed fresh.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls
- Calories: 380 calories
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 110 mg