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Easy Spring Roll Recipe

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4.1 from 5 reviews

These easy spring rolls are light, fresh, and perfect for a healthy snack or appetizer. Using rice wrappers filled with vermicelli noodles, fresh mango, carrot, cucumber, herbs, and shrimp, they bring a delightful combination of textures and flavors. Served with a creamy, tangy peanut dipping sauce, they’re quick to prepare and perfect for gatherings or a light meal.

Ingredients

Spring Rolls

  • 1 package spring roll rice wrappers (found in the Asian foods section at the grocery store)
  • 1 package vermicelli rice noodles (found in the Asian foods section at the grocery store)
  • 2 mangos, peeled and sliced into thin strips
  • 1 large carrot, peeled and shredded or sliced into thin strips
  • 1 large English cucumber, peeled and thinly sliced
  • 1 pound small cooked shrimp, deveined, tails removed (or substitute chicken)
  • 1 bunch fresh mint leaves
  • 1 bunch fresh basil leaves
  • 1 bunch fresh cilantro

Peanut Sauce

  • 3/4 cup sweet chili sauce
  • 1/3 cup peanut butter (smooth or crunchy)
  • 1/2 teaspoon low-sodium soy sauce
  • 1/2 teaspoon hoisin sauce

Instructions

  1. Cook Noodles: Boil vermicelli noodles according to package instructions for just a few minutes. Drain the noodles and rinse them with cold water to stop the cooking and prevent sticking.
  2. Prepare Filling: Gather and prep all topping ingredients including the chopped veggies (mango slices, shredded carrot, cucumber slices), fresh herbs (mint, basil, cilantro), and cooked shrimp.
  3. Soak Rice Wrapper: Add about 1 inch of water to a large, deep dish or pie pan. Submerge one rice wrapper into the water and soak for only 10-15 seconds. The wrapper should still feel firm when you remove it.
  4. Assemble Spring Roll: Lay the soaked rice wrapper flat on a clean counter or plate. Place 1-2 slices of each vegetable, a few shrimp, several herb leaves, and a pinch of noodles on the third of the wrapper closest to you.
  5. Roll Up: Fold the sides of the spring roll inward over the filling. Then, carefully roll the side closest to you up and over the ingredients, sealing everything tightly like a burrito to form the spring roll.
  6. Make Peanut Sauce: Combine sweet chili sauce, peanut butter, low-sodium soy sauce, and hoisin sauce in a food processor or blender. Pulse until smooth and creamy.
  7. Serve: Serve the assembled spring rolls with the peanut dipping sauce on the side.

Notes

  • Do not soak the rice wrappers too long to avoid tearing during rolling.
  • You can substitute shrimp with cooked chicken or tofu for a different protein option.
  • Feel free to customize vegetable fillings based on availability and preference.
  • Spring rolls are best enjoyed fresh for the crisp texture.
  • Leftover peanut sauce can be stored in the refrigerator for up to a week.

Find it online: https://simpleplatter.com/easy-spring-roll-recipe/