Fresh Spring Rolls with Peanut Sauce
Chewy rice paper wraps filled with fresh vegetables, herbs, and vermicelli noodles, served with a creamy peanut dipping sauce. Ready in 30 minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 280
- Protein
- 9g
Ingredients
- 3 oz rice vermicelli noodles
- 12 wrappers rice paper wrappers (8-inch)
- 1 medium cucumber
- 2 medium carrots
- 1 cup fresh mint and cilantro (loosely packed)
- ⅓ cup peanut butter
- 2 tbsp lime juice
- 1 tbsp fish sauce or soy sauce
Instructions
- 1
Cook vermicelli in boiling salted water until tender, about 4 minutes. Drain and rinse with cold water.
- 2
Slice cucumber and carrots into thin matchsticks about 2 inches long.
- 3
Make peanut sauce: whisk peanut butter, lime juice, fish sauce, and 3 tbsp water until smooth.
- 4
Fill a shallow bowl with warm water. Dip one rice paper wrapper in water for 3 seconds until pliable.
- 5
Lay wrapper on a clean cutting board. Arrange a small handful of noodles, cucumber, carrots, and herbs in center.
- 6
Fold the bottom edge over the filling, then fold in the sides and roll tightly to seal.
- 7
Repeat with remaining wrappers and fillings. Arrange seam-side down on a platter.
- 8
Serve rolls with peanut sauce on the side for dipping.
Tools you’ll need
- large pot
- shallow bowl for water
- cutting board
- sharp knife
- whisk or spoon
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