If you’ve made this recipe, please come back and leave us a star rating or a comment below.
Vietnamese Spring Rolls with Peanut Sauce
Homemade fresh Vietnamese spring rolls (also known as Goi Cuon) are the perfect light, refreshing appetizer for any summer party.
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Ingredients
FOR SPRING ROLLS:
- 1 pound large shrimp 22-25 count
- 3 ounces thin rice noodles
- 1 large red bell pepper julienned
- 1 cucumber julienned
- 1 carrot julienned
- ½ cup mint leaves
- 12 pieces of lettuce leaves
- 12 large 22 cm circular rice paper sheets
- Warm water
PEANUT DIPPING SAUCE:
- ½ cup creamy peanut butter
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ cup water
VIETNAMESE DIPPING SAUCE
- 1/3 cup water
- 3 tablespoon sugar
- 2 tablespoon fish sauce
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1 teaspoon chopped red chili
- 2 teaspoon rice vinegar
Instructions
FOR THE SAUCES
- To make peanut dipping sauce; mix all the ingredients given under peanut sauce in a large bowl.
- To make Vietnamese dipping sauce; mix all the ingredients given under Vietnamese dipping sauce in another large bowl.
- Prepare the sauces before rolling the spring rolls and set them aside. Letting the sauces sit for some time will help to intensify the flavors.
FOR THE SHRIMP
- Fill a medium saucepan with water and bring it to a boil on high heat.
- Once the water is boiled, add the shrimps and let it boil for 3-4 minutes. Remove the shrimps from the water and let them cool. Peel and slice the shrimps in half lengthwise.
FOR THE RICE NOODLES
- Fill a medium saucepan with water and bring it to a boil on high heat.
- Turn off the heat and add the noodles. Let the noodles sit in hot water for 5 minutes (the cooking time may vary according to the brand, so make sure to check the instructions on the packet). Once the noodles soften, drain and rinse them under cold water.
FOR ASSEMBLING THE SPRING ROLLS
- Fill a shallow round bowl with warm water. Working with one rice paper sheet at a time, submerge it for 10 seconds or until softened.
- Put the wet rice paper on your working surface. Lay a piece of lettuce closer to the bottom edge of the rice paper. Add a small number of rice noodles on top of the lettuce followed by cucumber, carrots, red bell pepper, and mint leaves.
- Arrange 3 pieces of shrimp about 2 inches below the top edge of the rice paper (near middle). Leaving the gap between veggies and shrimp will allow the shrimp to be more visible and the final dish would look more appealing.
- Grab the lower end of the rice paper and lettuce and start rolling it up. Once reached near to the shrimp, fold the left and right sides and roll again till the end.
- Repeat with rest of the rice paper sheets
- Serve the spring rolls with any or both dipping sauces.
Notes
- The instructions are long - but give it a try! There are a lot of steps but they are all really simple.
- This recipe makes 12 spring rolls. As an appetizer I would plan on 1-2 per person.
- Consume the spring rolls fresh, or on the same day that they are made. Storing them is not advisable because the rice paper hardens in the fridge.
- If you happen to have leftovers, you can prolong their life a little bit by wrapping them in a paper towel that is more than damp but less than sopping, then place them in an airtight container. Eat within 24 hours for best results.
Nutrition
Calories: 204kcalCarbohydrates: 26gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 49mgSodium: 791mgPotassium: 225mgFiber: 2gSugar: 6gVitamin A: 1407IUVitamin C: 16mgCalcium: 51mgIron: 1mg