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Vietnamese Spring Rolls with Peanut Sauce

Makes 8 rolls
Time 1 hr 15 min
Fragrant fresh mint and cilantro are important to use when making fresh spring rolls like these. A crisp texture and bright aroma are signature traits of a well-composed spring roll.
Ingredients
  • Peanut Sauce
  • 2 1/2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 1/4 cup crunchy peanut butter
  • 1 tablespoon German mustard
  • 1 teaspoon unseasoned rice wine vinegar
  • 1 teaspoon fresh ginger, finely chopped
  • 2 teaspoons honey
  • 1 teaspoon crushed red chile flakes
  • Spring Roll
  • 2 ounces rice stick noodles
  • 16 pieces (21- to 25-count) shrimp, cooked and peeled
  • 2 carrots, grated
  • 1 cup mung bean sprouts
  • 1 medium 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
  • 8 spring roll wrappers
Method

For peanut sauce, combine tamari, oil, peanut butter, mustard, vinegar, ginger, honey, chile flakes and 3 tablespoons water; set aside.

For spring rolls, soak noodles in very hot water until soft, about 15 minutes. 

Quickly dip wrapper in hot water. Wrapper will feel rubbery. 

Evenly divide and layer noodles,  shrimp, carrot, sprouts, cucumber, lettuce, mint and cilantro on each wrapper. 

Fold bottom of wrapper over ingredients. 

Fold sides, roll up, place seam side down on plate. 

Cover with additional dampened lettuce leaves to keep rolls from drying out.

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.
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  • Peanut Sauce
  • 2 1/2 tablespoons tamari
  • 1 teaspoon toasted sesame oil
  • 1/4 cup crunchy peanut butter
  • 1 tablespoon German mustard
  • 1 teaspoon unseasoned rice wine vinegar
  • 1 teaspoon fresh ginger, finely chopped
  • 2 teaspoons honey
  • 1 teaspoon crushed red chile flakes
  • Spring Roll
  • 2 ounces rice stick noodles
  • 16 pieces (21- to 25-count) shrimp, cooked and peeled
  • 2 carrots, grated
  • 1 cup mung bean sprouts
  • 1 medium 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
  • 8 spring roll wrappers