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Vietnamese Shrimp Spring Rolls With Spicy Peanut Sauce
These Vietnamese spring rolls are stuffed with tender shrimp, packed full of fresh vegetables, then dipped in a spicy peanut sauce. Traditionally called Gỏi cuốn, these shrimp spring rolls are the refreshing snack you'll be making repeatedly!
rolls
Ingredients
Spring Rolls
- 16 small-medium size shrimp (see note)
- 8 large circular rice paper sheets
- 2 ounces thin vermicelli noodles
- 1 carrot (peeled, sliced into thin 3 inch matchsticks)
- 1 seedless cucumber (sliced into thin 3 inch matchsticks)
- 8 leaves butter lettuce (tough bottoms removed)
- 1/4 cup fresh mint
- 1/4 cup Thai basil
- 1/4 cup cilantro leaves
- Warm water
Spicy Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 ½ tablespoons rice wine vinegar
- Juice of 1 lime (1 tablespoon)
- 2 tablespoons low sodium tamari or soy sauce
- 2 cloves garlic finely minced or use garlic press
- 1 teaspoon grated ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon Huy Fong Chili sauce or ¼ tsp crushed red pepper flakes
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Instructions
Spicy Peanut Sauce
- In a small bowl, whisk together all of the dressing ingredients, you may also use a blender. Taste and adjust seasoning if needed (see note).
Spring Rolls
- Prepare vermicelli noodles according to package instruction. Drain and rinse under cold water to chill the noodles. Using kitchen shears, cut the noodles so they are easier to work with in the roll.
- Fill a bowl with warm water, large enough to accommodate the rice paper sheets. Rub some of the warm water on a plate or a cutting board and place on the side. Dip the first sheet into the warm water for 2 seconds, so the whole sheet becomes wet. Remove it and place onto the plate or cutting board.
- At the bottom part of the rice paper sheet lay down a piece of lettuce, the basil, mint, cilantro, followed by a small amount of noodles, carrots, then cucumber. Above these ingredients set down the two shrimp side by side, so they are in the middle of the rice paper.
- Begin to roll starting at the bottom where the lettuce and veggies are. Continue to roll until you reach the shrimp, once you have rolled the shrimp, tuck in the sides of the rice paper, and finish rolling. Repeat with remaining rice paper sheets.
- Serve with the peanut sauce and enjoy!
Notes
Shrimp
- For this recipe you can purchase already cooked shrimp or you can get peeled raw shrimp and quickly boil them for the recipe.
Peanut Sauce
- If you want the dressing thinner, add 1 to 2 tbsp of water and whisk until combined.
- Due to the sodium in the tamari and chili paste I didn’t add extra salt, taste after combined and add if you’d like.
Making ahead
- If you don't serve right away, place the spring rolls in the refrigerator wrapped in a damp paper towel so they do not dry out.
- The peanut sauce may also be made in advance, you may need to re-whisk before serving.
Nutrition Information
Serving: 1, Calories: 154kcal (8%), Carbohydrates: 22g (7%), Protein: 6g (12%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 3g, Cholesterol: 17mg (6%), Sodium: 399mg (17%), Fiber: 2g (8%), Sugar: 4g (4%)