Vietnamese Spring Rolls with Peanut Sauce
Fresh spring rolls made with fresh vegetables, shrimp, and cilantro lime avocado sauce and paired with a homemade hoisin-free peanut sauce.
Servings: 16 spring rolls
Ingredients
- ½ lb precooked medium or large shrimp peeled, deveined, sliced in half
- 12 oz rice paper wrap approximately 16 sheets
- 1 head green leaf or romaine lettuce washed and separated into leaves
- 1 large carrot julienned
- 1 bell pepper any color, julienned
- 1 medium cucumber julienned
Optional additional fillings-
- Thai basil
- mint leaves
- cilantro
- bean sprouts
Cilantro Lime Avocado Sauce
- 1 bunch cilantro stems removed, about 1 cup
- half of a medium avocado pit and skin removed
- juice of 1 lime approximately 2 tablespoons
- 2 garlic cloves
- ½ teaspoon fish sauce
- 1 ½ tablespoon avocado oil
- ¼ teaspoon salt
- ½ teaspoon chili garlic sauce
- 1 teaspoon coconut aminos
- 2 tablespoons water or broth
Peanut Sauce
- 3 tablespoons natural peanut butter no sugar added
- 2 tablespoons coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ¼ teaspoon Chinese five spice
- 1 ½ teaspoon chili garlic sauce plus additional for topping
Instructions
Cilantro Lime Avocado Sauce
- In a food processor, place all the ingredients listed under the cilantro lime avocado sauce. Pulse until the cilantro has been finely chopped and all of the ingredients have combine completely. Set aside.
Spring Rolls
- Have all of your ingredients in a central location. This will help you make the spring rolls much quicker.
- Fill a large bowl with warm water. Dip one rice paper into the water until the whole wrapper is wet, it only takes a few seconds to soften. You can also wet the rice paper over a sink with running warm water.
- Lay rice paper flat. In a row across the center, place 3 shrimp halves and top it with the cilantro sauce.
- Right below the shrimp place lettuce and other vegetables. Fold uncovered sides inward, then fold the uncovered bottom toward the middle. Then tightly roll the wrapper, beginning at the end with the lettuce. Be sure be gentle, the rice paper can tear easily. See Tidbits above for step by step pictures.
- Repeat with remaining ingredients.
Peanut Sauce
- In a small bowl combine all of the peanut sauce ingredients. Mix until all of the ingredients have been fully incorporated into the peanut butter. Add ½-1 teaspoon of chili garlic sauce to the top of the peanut sauce if you prefer a spicier sauce.
- Serve spring rolls immediately with peanut sauce.
Notes
Spring rolls should not be made in advance. The rice paper will harden over time. I have individually wrapped leftover spring rolls in plastic wrap and store them in the refrigerator. Although it was still edible, the rice paper was a bit tough. Fresh is always best!