Spring Rolls with Dipping Sauce
Crispy, fresh rice paper rolls packed with shrimp, vermicelli, crisp veggies, and fragrant herbs, served with a sweet-tangy peanut or nuoc cham dipping sauce. The ultimate light, beautiful, no-cook party bite everyone loves.
Why You’ll Love This Recipe
These Spring Rolls are pure party magic: zero cooking (just a quick shrimp poach), 100% make-ahead, and they look like they came from a restaurant. Fresh, crunchy, healthy-ish, and naturally gluten-free, they disappear faster than chips—yet leave guests feeling light. The peanut sauce is so addictive people double-dip, and you can prep everything hours ahead. Make a huge platter and watch jaws drop—this is the fresh finger food that makes you look like a total pro with almost zero effort!
Recipe Tips and Tricks
- Prep all fillings first—assembly line is key.
- Dip rice paper only 5–10 seconds—too long = tears.
- Don’t overstuff—less is more for perfect rolls.
- Roll on a damp towel—prevents sticking.
- Keep finished rolls under damp paper towels—stay soft.
- Slice in half diagonally—prettier and easier to eat.
- Double the sauce—everyone wants extra.
Spring Rolls with Dipping Sauce
Fresh, crunchy spring rolls with shrimp and peanut sauce—beautiful party perfection!
Ingredients
- ½ cup creamy peanut butter
- 1 bunch fresh cilantro
- 1 bunch fresh mint
- 1 English cucumber, julienned
- 1 head butter lettuce, leaves separated
- 1 large carrot, julienned
- 1 lb medium shrimp, peeled & deveined
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp chili-garlic sauce
- 2 tbsp hoisin sauce
- 24 rice paper wrappers (22cm)
- 4 oz rice vermicelli noodles
- Optional: Thai basil, bean sprouts
- Warm water to thin
Instructions
- Cook shrimp: Poach 2 minutes in boiling water, shock in ice bath, halve lengthwise.
- Soak noodles: Pour boiling water over vermicelli, soak 3–5 min, drain and rinse cold.
- Prep veggies: Julienne carrot and cucumber—bright crunch!
- Pick herbs: Wash and dry mint, cilantro—flavor bombs!
- Set up station: Big bowl of warm water + clean towel—ready to roll!
- Dip rice paper: 5–10 seconds until soft—don’t over-soak!
- Layer smart: Lettuce first, then noodles, veggies, herbs, 2–3 shrimp halves pink-side down.
- Roll tight: Fold bottom up, sides in, roll like a burrito—snug!
- Cover rolls: Keep under damp paper towels—stay soft and pretty.
- Make sauce: Whisk peanut butter, hoisin, soy, lime, chili—thin with warm water, top with peanuts—serve!
Notes
- Work on a damp towel—rice paper won’t stick.
- Make sauce up to 3 days ahead—it gets better.
- Slice in half right before serving—shows off the pretty insides.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 266Total Fat 4gSaturated Fat 0gUnsaturated Fat 3gCholesterol 40mgSodium 216mgCarbohydrates 49gFiber 1gSugar 1gProtein 10g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Rice paper: 22cm round—easiest to work with.
- Shrimp: 31–40 count, poached and halved.
- Rice vermicelli: Thin noodles—quick soak in hot water.
- Lettuce: Butter or romaine—soft base.
- Herbs: Mint + cilantro (Thai basil if you can).
- Veggies: Carrot, cucumber—julienne for crunch.
Variations and Substitutions
- All-veggie or tofu for vegetarian/vegan
- Chicken or pork instead of shrimp
- Avocado spring rolls with sriracha mayo
- Rainbow rolls with purple cabbage + bell pepper
- Mango + shrimp for sweet twist
- Peanut sauce or Vietnamese nuoc cham
- Baked version: Brush with oil, bake 400°F 15 min
- Lettuce wraps instead of rice paper
Storage Options
- Assemble up to 6 hours ahead—cover tightly with damp towel + plastic
- Best served same day—rice paper hardens overnight
- Keep components separate up to 24 hours
Dish Gallery
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