Description
Vietnamese Rice Paper Rolls are fresh, light, and delicious spring rolls made with soft lettuce, vermicelli noodles, mint, succulent prawns, and served with a creamy, tangy peanut dipping sauce. These rolls are quick to prepare, featuring delicate rice paper wrappers softened in warm water and filled with a perfect balance of flavors and textures for an authentic Vietnamese appetizer or snack.
Ingredients
Scale
Rice Paper Rolls
- 7 – 14 sheets of 22cm/8.5″ round rice paper
- 11 small cooked prawns/shrimp (about 12cm/5″ length, unpeeled including head)
- 50g / 1.5 oz dried vermicelli noodles
- 7 lettuce leaves (soft type like Oak or Butter Lettuce)
- 14 fresh mint leaves
- 1 cup bean sprouts
Peanut Dipping Sauce
- 1 tbsp peanut butter (preferably smooth, crunchy ok too)
- 2 tbsp Hoisin sauce
- 1 1/2 tbsp white vinegar (or lime juice)
- 1/3 cup milk (any fat percentage, or water)
- 1 garlic clove, minced
- 1/2 tsp crushed chili, sambal oelek or chili paste (optional, to taste)
Instructions
- Make the Peanut Dipping Sauce: Combine peanut butter, hoisin sauce, white vinegar, milk, garlic, and crushed chili in a bowl. Mix briefly (it won’t fully come together), then microwave for 30 seconds. Stir well until smooth. Set aside to cool and adjust sourness, saltiness, and spiciness to your preference. Thicken or thin sauce with more milk or water once cooled.
- Prepare Vermicelli Noodles: Place vermicelli noodles in a bowl, cover with warm water for 2 minutes to soften, then drain. Alternatively, follow package instructions for cooking the noodles.
- Prep Prawns: Peel the cooked prawns, slice each in half lengthwise and devein carefully.
- Prepare Lettuce Leaves: Remove the crunchy core from each lettuce leaf to ensure softness and easier rolling.
- Make Lettuce Bundles: Place a portion of vermicelli noodles and bean sprouts inside a lettuce leaf, then roll it up tightly with the seam side down. Repeat this step for each roll to create bundles.
- Soften Rice Papers: Fill a large bowl with warm water. Submerge two sheets of rice paper together for 2 seconds each section (rotate if bowl is small) until they soften but remain pliable.
- Arrange Rice Papers: Place the paired softened rice papers on a clean board or counter with the smooth side down (this will be the outside of the finished roll).
- Add Fillings: On the top part of the rice paper, place 3 prawns spaced evenly with a mint leaf between each prawn.
- Place Lettuce Bundle: Position the prepared lettuce bundle (with vermicelli and bean sprouts inside) seam side down in the middle of the rice paper sheets.
- Roll the Spring Rolls: Fold the left and right edges of the rice paper inward to enclose the fillings. Beginning at the bottom edge closest to you, roll tightly upwards to cover the lettuce bundle, then continue rolling firmly until sealed. The sticky rice paper will naturally seal itself.
- Presentation: If arranged as directed, the prawn and mint leaves will be visible on the smooth outside of the roll, with the seam either on the side or underside, creating an attractive appearance.
- Serve: Serve the rice paper rolls immediately with the prepared peanut dipping sauce for dipping.
Notes
- Use soft lettuce varieties such as Oak or Butter Lettuce for the best texture and ease of rolling.
- Adjust the thickness and flavor balance of the peanut sauce by varying milk, vinegar, and salt to taste.
- Submerging two rice papers at once saves time and helps them stick together for sturdier rolls.
- Lettuce bundles help contain vermicelli and bean sprouts neatly, making rolling easier and neater.
- Serve rolls fresh to maintain the crispness of lettuce and texture of rice paper.
- Optionally add chili paste for heat, adjusting based on your preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: Vietnamese rice paper rolls, summer rolls, spring rolls, peanut dipping sauce, fresh rolls, shrimp rolls, healthy appetizer
