Spring Rolls with Peanut Sauce are a refreshing and vibrant dish that beautifully blends crisp vegetables, tender rice noodles, and fresh herbs wrapped in delicate rice paper rolls. Originating from Vietnam, these rolls are known as Gỏi Cuốn, and they’re a staple of Southeast Asian cuisine celebrated for their lightness, versatility, and balance of flavors.
Each bite bursts with freshness — crunchy lettuce, julienned carrots, cucumbers, shrimp or tofu, and fragrant herbs like mint and cilantro — all complemented by a rich, nutty, and slightly sweet peanut dipping sauce. These rolls are perfect as a light lunch, appetizer, or healthy snack and are both visually stunning and incredibly satisfying.
Why I Love This Recipe
I love this recipe because it’s fresh, colorful, and endlessly customizable. Whether you make them with shrimp, chicken, or tofu, spring rolls feel elegant yet comforting. The process of assembling them is calming — like edible art — and the combination of textures (soft rice paper, crisp vegetables, creamy sauce) is unbeatable.
They’re also nutrient-packed, gluten-free, and perfect for those looking for lighter meals that don’t compromise on flavor. Every roll feels wholesome, and when dipped in the homemade peanut sauce, it transforms into something truly addictive.
Why It’s a Must-Try Dish
Spring Rolls with Peanut Sauce are a must-try because they embody everything wonderful about Vietnamese cuisine — freshness, balance, and harmony. They’re healthy, refreshing, and absolutely delicious, making them ideal for both seasoned foodies and beginners.
This dish also encourages creativity. You can mix and match fillings depending on the season or your taste preferences, making it one of the most versatile dishes out there. Plus, the peanut sauce alone is worth making — creamy, tangy, and just the right amount of sweet and savory.
Recipe Overview
- Preparation Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
- Servings: 8 rolls (about 4 servings)
- Calories: Approximately 260 kcal per serving
- Course: Appetizer / Light Meal
- Cuisine: Vietnamese
Ingredients
For the Spring Rolls:
- 8 rice paper wrappers (8.5-inch size)
- 4 oz (115g) rice vermicelli noodles
- 8 medium cooked shrimp, halved lengthwise (or use tofu slices for vegetarian option)
- 1 cup shredded lettuce or Napa cabbage
- 1 carrot, julienned
- 1 cucumber, julienned
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- ¼ cup fresh basil leaves (optional)
For the Peanut Sauce:
- ¼ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- ½ teaspoon chili flakes or Sriracha (optional, for spice)
- 1 teaspoon brown sugar or honey
- ¼ cup warm water (to thin)
- Crushed peanuts (for garnish)
Step-by-Step Preparation Method
Step 1: Prepare the Rice Noodles
- Boil water in a saucepan. Add rice vermicelli noodles and cook for 3–4 minutes or until tender.
- Drain and rinse under cold water. Set aside in a bowl.
Step 2: Prepare the Fillings
- Wash and dry all herbs and vegetables.
- Julienne the carrot and cucumber.
- If using shrimp, slice them lengthwise in half. For tofu, pan-fry slices until lightly golden.
Step 3: Make the Peanut Sauce
- In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, sugar/honey, and chili flakes.
- Gradually add warm water until smooth and creamy.
- Taste and adjust seasoning — add more lime for tang or soy for saltiness.
- Sprinkle crushed peanuts on top.
Step 4: Assemble the Spring Rolls
- Fill a large shallow dish or pie plate with warm water.
- Dip one rice paper wrapper into the water for 5–10 seconds, just until soft and pliable (do not over-soak).
- Lay it flat on a clean damp towel or surface.
- In the bottom third of the wrapper, layer lettuce, noodles, shrimp (or tofu), carrots, cucumber, and herbs.
- Fold the sides over the filling, then roll tightly from the bottom up like a burrito.
- Repeat with remaining wrappers.
Step 5: Serve
Arrange spring rolls on a platter with a small bowl of peanut dipping sauce. Garnish with crushed peanuts and lime wedges if desired.
How to Serve
Serve immediately after assembling for best freshness. Spring rolls pair perfectly with:
- Peanut sauce (classic choice)
- Nuoc cham (Vietnamese sweet chili dipping sauce) for a lighter option
- A side of chilled jasmine tea or iced green tea
They make a great appetizer, lunch, or light dinner, especially in warm weather.
Recipe Tips
- Work quickly: Rice paper dries out fast, so roll soon after softening.
- Keep covered: Place finished rolls under a damp towel to prevent sticking.
- Use fresh herbs: They make the rolls fragrant and authentic.
- Thin the sauce: Add more water to the peanut sauce if it thickens upon sitting.
- Add protein: Use grilled chicken, tofu, or tempeh for a hearty twist.
Recipe Variations
- Tofu & Avocado Spring Rolls – Use pan-fried tofu and avocado slices for a creamy, vegan option.
- Mango Shrimp Rolls – Add ripe mango slices for a tropical sweetness.
- Spicy Thai Rolls – Mix in Thai basil and chili garlic sauce for heat.
- Crunchy Peanut Rolls – Sprinkle crushed roasted peanuts inside each roll for extra crunch.
- Vegetarian Rainbow Rolls – Use red cabbage, bell peppers, and beets for colorful layers.
Freezing and Storage
- Storage:
- Store in an airtight container with a damp paper towel between each roll.
- Keep refrigerated for up to 2 days.
- Freezing:
- Not recommended — the rice paper becomes tough and rubbery when thawed.
- Peanut Sauce:
- Store in the fridge for up to 5 days.
- Stir and add warm water before serving.
Special Equipment Needed
- Large shallow dish or pie plate (for soaking rice paper)
- Sharp knife or mandoline slicer
- Clean damp towel (for assembling rolls)
- Mixing bowl and whisk (for sauce)
Conclusion
Spring Rolls with Peanut Sauce are a celebration of freshness, flavor, and texture. They’re vibrant, healthy, and packed with goodness — crisp veggies, tender noodles, and aromatic herbs wrapped in delicate rice paper. The creamy, nutty peanut sauce ties it all together, creating a truly irresistible bite.
Perfect for light lunches, appetizers, or dinner parties, this dish brings a taste of Vietnam to your table with every roll. Once you master the art of rolling, you’ll find yourself making these again and again — because they’re as fun to prepare as they are to eat.
Spring Rolls with Peanut Sauce
Spring Rolls with Peanut Sauce are a refreshing and vibrant dish that beautifully blends crisp vegetables, tender rice noodles, and fresh herbs wrapped in delicate rice paper rolls.
Ingredients
For the Spring Rolls:
For the Peanut Sauce:
Instructions
-
Step 1: Prepare the Rice Noodles : Boil water in a saucepan. Add rice vermicelli noodles and cook for 3–4 minutes or until tender. Drain and rinse under cold water. Set aside in a bowl.
-
Step 2: Prepare the Fillings : Wash and dry all herbs and vegetables. Julienne the carrot and cucumber. If using shrimp, slice them lengthwise in half. For tofu, pan-fry slices until lightly golden.
-
Step 3: Make the Peanut Sauce : In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, lime juice, sugar/honey, and chili flakes. Gradually add warm water until smooth and creamy. Taste and adjust seasoning — add more lime for tang or soy for saltiness. Sprinkle crushed peanuts on top.
-
Step 4: Assemble the Spring Rolls : Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for 5–10 seconds, just until soft and pliable (do not over-soak). Lay it flat on a clean damp towel or surface. In the bottom third of the wrapper, layer lettuce, noodles, shrimp (or tofu), carrots, cucumber, and herbs. Fold the sides over the filling, then roll tightly from the bottom up like a burrito. Repeat with remaining wrappers.
-
Step 5: Serve : Arrange spring rolls on a platter with a small bowl of peanut dipping sauce. Garnish with crushed peanuts and lime wedges if desired.
