Craving a vibrant dish that bursts with flavor and freshness? Imagine biting into tender shrimp and succulent pork belly, wrapped snugly in delicate rice paper along with crisp vegetables and fragrant herbs, then dunking it into a creamy peanut sauce. This delightful combination offers a satisfying crunch followed by a savory explosion that is both refreshing and comforting. With a straightforward preparation and a medley of colors and textures, these Vietnamese Spring Rolls become a showstopper for any gathering or casual weeknight dinner.
This recipe shines through its simplicity and appeal. Beyond its delightful flavors, it’s a crowd-pleaser that can be made ahead of time, making it a fantastic choice for parties or meal prep. It’s also flexible, allowing you to incorporate your favorite ingredients or customize the spice level. Get ready to impress family and friends with these Vietnamese Spring Rolls with Easy Peanut Sauce—your new go-to dish!
Why Make This Recipe
One of the best reasons to dive into this recipe is the incredible flavor combination. The pairing of shrimp and pork belly creates a depth of taste that’s hard to match, while the fresh herbs add a bright, refreshing touch.
You’ll also appreciate the ease of preparation. With relatively quick cooking times and no complicated techniques, you can whip these rolls up in about an hour. Perfect for a busy weeknight dinner or prepping for a weekend party, these spring rolls are as versatile as they are delicious.
Health-conscious eaters will find this dish a winner, too. Packed with lean protein, plenty of fresh vegetables, and the option to control the sugar in the dipping sauce, it’s a satisfying yet lighter choice for any meal.
How to Make Vietnamese Spring Rolls with Easy Peanut Sauce
Ingredients
- 1.5 lbs Shrimp (16-20 Count, 27 Pieces)
- 2 lbs Pork Belly
- 1 slice Ginger
- 18 sheets Rice Paper
- 1 Pack Banh Hoi (18 pieces)
- 1/2 Pack Vermicelli Rice Noodles
- 1 head Lettuce
- 1 Cucumber
- Fresh Cilantro
- Fresh Mint
- Fresh Chives
- 1/3 cup Smooth Peanut Butter
- 3.5 tbsp Hoisin Sauce
- 1/2 tbsp Fish Sauce
- 1/4 tbsp Rice Vinegar
- 1/4 tbsp Sesame Oil
- 1/2-3/4 Cup Stock (From Boiled Pork & Shrimp)
- 1 tbsp Crushed Peanuts
- Thai Pepper or Chilli Paste
Helpful Notes:
- Look for rice paper and banh hoi at Asian grocery stores or online.
- Substitute firm tofu for pork if you want a vegetarian option.
- Using cold ingredients makes the rolling process easier and more visually appealing.
Directions
The Cooking:
Prepare the Pork Belly: In a pot, simmer the pork belly with ginger in water for about 1.5 hours until tender. Let it cool, then slice it thinly.
Cook the Shrimp: In another pot, boil shrimp in salted water for 3-5 minutes, until they turn pink. Drain and roughly chop them.
Prepare Vermicelli: Submerge the vermicelli noodles in boiling water for 3-5 minutes, until soft. Drain and set aside.
The Prepping:
- Prepare the Vegetables and Herbs: Wash the lettuce and rip it into manageable pieces. Slice the cucumber into thin sticks. Chop chives, cilantro, and mint finely.
The Sauce:
- Mix the Peanut Sauce: In a bowl, combine the smooth peanut butter, hoisin sauce, fish sauce, rice vinegar, sesame oil, and 1/2 cup of the stock. Stir until the mixture is smooth and thick enough to coat a spoon. Adjust consistency with more stock if necessary, and add crushed peanuts for texture. Spice it up with Thai pepper or chili paste as desired.
The Rolling:
- Roll the Spring Rolls: Dip a rice paper sheet in warm water for about 10-15 seconds until softened. Lay it on a flat surface, then layer rice noodles, a slice of pork belly, a piece of shrimp, a few cucumber sticks, and a generous handful of herbs. Fold the sides over the filling, then roll it tightly from the bottom up. Repeat until all ingredients are used.
How to Serve Vietnamese Spring Rolls with Easy Peanut Sauce
These Vietnamese Spring Rolls are best served chilled or at room temperature, making them an ideal make-ahead dish. For presentation, arrange them on a platter and serve with the easy peanut sauce in a small bowl, garnished with additional crushed peanuts and a sprig of mint. Pair these rolls with a light dipping sauce and a side of refreshing Asian slaw or a chilled beverage like jasmine tea or coconut water for a complete experience. If you’re feeling traditional, a side of pickled vegetables offers a delightful contrast to the rich flavors of the rolls.
How to Store Vietnamese Spring Rolls with Easy Peanut Sauce
For storing leftovers, place the spring rolls in an airtight container lined with damp paper towels to keep them moist in the refrigerator. Consume within 3-4 days for the best quality. If you want to freeze them, place the wrapped rolls in a single layer in a freezer-safe bag and seal tightly, storing them for up to 2 months. When it’s time to enjoy them, thaw in the fridge overnight or leave them at room temperature for about an hour. To reheat, gently warm in a pan over low heat to maintain their texture—avoid microwaving as it may lead to sogginess.
Tips to Make Vietnamese Spring Rolls with Easy Peanut Sauce
Prep Ingredients Ahead: The night before, slice the meats and vegetables to save time during assembly.
Upgrade Your Ingredients: Use fresh herbs for the best flavor. Mint and cilantro add a refreshing note.
Avoid Common Mistakes: Don’t over-soak rice paper. A quick dip is all it takes, as it continues to soften on the board.
Equipment Alternatives: No rice paper? You can use lettuce leaves to make a low-carb version.
Make-ahead Option: Prepare the rolls a few hours in advance and keep them covered with a damp cloth to prevent drying out.
Adjust for Texture: If the peanut sauce is too thick, whisk in a bit more stock until you reach your desired consistency.
Enhance with Flavors: Try adding a squeeze of lime juice to the peanut sauce for zestiness.
Pro Chef Secrets: Ensure all fillings are prepped and that everyone can roll at the same time for a fun and interactive meal experience.
Dietary Adaptation Tip: For a gluten-free option, ensure all sauces and noodles are certified gluten-free.
Transform Leftovers: Use leftover filling ingredients in a flavorful stir-fry for a quick lunch.
Variations
Garden Fresh Rolls: Make these vegan by substituting the shrimp and pork belly with a mix of grilled tofu and sliced avocados, complete with fresh vegetables and herbs for a delightful crunch.
Spicy Delight Rolls: Add Sriracha or chili flakes directly inside the rolls and pair with a spicy peanut sauce featuring extra chili paste for a fiery kick.
Citrusy Refresh: Infuse your peanut sauce with a splash of lime juice and zest to bring a bright, uplifting flavor that contrasts beautifully with the savory ingredients.
Mediterranean Fusion Rolls: Replace traditional herbs with a mix of dill and parsley, and include diced feta cheese for a Middle Eastern twist on these classic rolls.
Coconut Cream Rolls: Incorporate shredded coconut into the filling for a tropical feel, and use coconut milk to lighten your peanut sauce for a hint of sweetness.
FAQs
Can I make this ahead of time?
Absolutely! Prep the ingredients and roll the spring rolls, then store them in the fridge wrapped in a damp cloth or in an airtight container to keep them fresh. Just make your peanut sauce right before serving for the best flavor.
How do I store leftovers?
Place any leftover spring rolls in an airtight container in the refrigerator, layering them with damp paper towels. They should be good for 3-4 days. If you notice they’re drying out, a little bit of moisture from the towels will help.
Can I freeze this dish?
Yes, you can freeze the spring rolls before they’re rolled up. Just ensure they’re tightly wrapped to prevent freezer burn. To enjoy, simply thaw them in the fridge overnight and roll them up in fresh rice paper before serving.
What can I substitute for the shrimp?
Feel free to swap shrimp with cooked chicken, turkey, or even more vegetables like mushrooms or bell peppers for a vegetarian option. Each alternative will bring something unique to your rolls.
How do I prevent the rice paper from sticking?
Dipping the rice paper only until soft—5-10 seconds—is key. Lay it on a clean, smooth surface to avoid sticking and keep a damp cloth handy to cover rolled spring rolls to maintain moisture.
Is this recipe dairy-free?
Yes, this recipe can easily be made dairy-free since it doesn’t include any dairy ingredients. Be sure to check sauces for hidden dairy ingredients if you’re particularly sensitive.
Can I double/halve this recipe?
Certainly! This recipe is quite flexible. Just adjust the quantities of each ingredient accordingly to fit your needs, ensuring the preparation times remain the same.
Indulge in the vibrant and flavorful world of Vietnamese cuisine with these delightful spring rolls and easy peanut sauce. With effortless customization options, it’s a fun way to bring family and friends together around the dinner table. Enjoy crafting this dish that’s sure to awaken your taste buds and leave everyone craving more!
Vietnamese Spring Rolls with Easy Peanut Sauce
Ingredients
For the filling
- 1.5 lbs Shrimp (16-20 Count) Approximately 27 pieces
- 2 lbs Pork Belly
- 1 slice Ginger
- 18 sheets Rice Paper Look for at Asian grocery stores
- 1 pack Banh Hoi 18 pieces
- 1/2 pack Vermicelli Rice Noodles
- 1 head Lettuce
- Fresh Cilantro
- Fresh Mint
- Fresh Chives
For the peanut sauce
- 1/3 cup Smooth Peanut Butter
- 3.5 tbsp Hoisin Sauce
- 1/2 tbsp Fish Sauce
- 1/4 tbsp Rice Vinegar
- 1/4 tbsp Sesame Oil
- 1/2-3/4 Cup Stock (From Boiled Pork & Shrimp) Adjust to consistency
- 1 tbsp Crushed Peanuts
- to taste Thai Pepper or Chili Paste Adjust for spice
Instructions
Preparation
- In a pot, simmer the pork belly with ginger in water for about 90 minutes until tender. Let it cool, then slice it thinly.
- In another pot, boil shrimp in salted water for 3-5 minutes, until they turn pink. Drain and roughly chop them.
- Submerge the vermicelli noodles in boiling water for 3-5 minutes, until soft. Drain and set aside.
- Wash the lettuce and rip it into manageable pieces. Slice the cucumber into thin sticks. Chop chives, cilantro, and mint finely.
Peanut Sauce
- In a bowl, combine the smooth peanut butter, hoisin sauce, fish sauce, rice vinegar, sesame oil, and 1/2 cup of the stock. Stir until smooth and thick enough to coat a spoon. Adjust consistency with more stock if necessary, and add crushed peanuts for texture.
Rolling
- Dip a rice paper sheet in warm water for about 10-15 seconds until softened. Lay it on a flat surface, then layer rice noodles, a slice of pork belly, a piece of shrimp, a few cucumber sticks, and a generous handful of herbs.
- Fold the sides over the filling, then roll it tightly from the bottom up. Repeat until all ingredients are used.