Vietnamese Spring Rolls with Peanut Sauce

Vietnamese Spring Rolls with Peanut Sauce

Makes 8 rolls

Fragrant fresh mint and cilantro are important to use when making fresh springs rolls like these. Their crisp texture and bright aroma are beloved traits of a well-composed spring roll.

  • Peanut Sauce
  • 2 1/2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 1/4 cup crunchy peanut butter
  • 3 teaspoons German mustard
  • 1 teaspoon unseasoned rice wine vinegar
  • 1 teaspoon ginger, minced
  • 2 teaspoons honey
  • 1 teaspoon crushed red chile flakes
  • Spring Roll
  • 2 ounces rice stick noodles
  • 16 pieces 21 to 25 shrimp, cooked and peeled
  • 1 cup grated carrot
  • 1 cup mung bean sprouts
  • 1 cup cucumber, peeled, seeded, and julienned
  • 6 large red leaf lettuce leaves
  • 2 large red leaf lettuce leaves, rib removed, quartered
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro
  • Spring roll wrappers
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Combine ingredients for peanut sauce plus 3 tablespoons water, set aside. Soak rice stick noodles in very hot water for 15 minutes, until soft. Quickly dip wrapper in hot water. Wrapper will feel rubbery. Layer ingredients on wrapper. Fold bottom of wrapper over ingredients. Fold sides, roll up, place seam side down on plate. Cover with wet lettuce leaves to keep them from drying out.

Nutritional Info: 
Per Serving:Serving size: 1, 160 calories ( from fat), 5g total fat, 1g saturated fat, 16mg cholesterol, 283mg sodium, 24g carbohydrate ( dietary fiber, sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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