Vietnamese Spring Rolls and Peanut Sauce



Peanut Sauce

1 cup creamy peanut butter

½ cup hot water (may need more to thin to desired consistency)

3 tablespoons brown sugar

3 tablespoons soy sauce

2 limes – zest and juice

1 tablespoon fresh ginger, grated

2 teaspoons sesame oil


  • Combine all the ingredients in a bowl and thin with additional hot water if needed


Vietnamese Spring Rolls

Makes 8


These light rolls are a refreshing change from the usual fried variety – you can switch out the shrimp for thin slices chicken breast or steak.   Put everything out in bowls and allow your guest to create their own.


4 ounces dried vermicelli rice noodles cooked to package directions, rinsed and drizzled with a small amount of oil to prevent sticking

8 rice papers (8.5 in diameter)

8 large cooked shrimp deveined and cut lengthwise in half

An assortment of basil, cilantro and mint leaves, torn

8 butter lettuce leaves – usually grown hydroponically in a clamshell

2 tablespoons minced chives

1 cup English cucumber in thin julienne strips

1 cup peeled carrot in thin julienne strips

1 cup mango in thin julienne strips

1 cup red pepper in thin julienne strips


  • Fill a large shallow bowl with warm tap water
  • Dip the rice papers one at a time and let them soak for about 5 seconds, the will continue to soften and become pliable out of the water
  • Place a shrimp in the center of the rice paper, cut side up
  • Cover with a leaf of lettuce
  • Stack lengthwise a few strips each of cucumber, carrot, mango and red pepper
  • Add a few leaves of herbs and a bit of minced chive
  • Add a small handful of rice noodles
  • Fold the left and right side of the rice paper in
  • Fold the side nearest you over the filling and roll over the remaining side
  • Serve with the peanut sauce
  • If you are not serving right away, store in the refrigerator on a cookie sheet in a single layer with a damp paper towel covering them

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