Why You Should Be Making These Fresh Spring Rolls | Lei's Kitchen

Fresh, colorful, and made for a hot summer day - these Vietnamese spring rolls are packed with crisp vegetables, fresh herbs, vermicelli noodles, and your choice of protein, all wrapped in delicate rice paper. They’re light enough for lunch, refreshing enough for a warm evening, and fun to assemble for a casual summer dinner or gathering. The real finishing touch is a creamy peanut dipping sauce with savory hoisin, peanut butter, and fragrant garlic. It adds richness and depth to every cool, crunchy roll, creating the perfect contrast to the fresh herbs and vegetables. Vietnamese Fresh Spring Rolls Peanut-Hoisin Dipping Sauce • 2 Tbsp peanut sauce • 2 Tbsp hoisin sauce • ½ Tbsp sriracha • 1 tsp Japanese rice vinegar • Water, as needed to thin generously • ¼ cup red onion, finely diced • 3 cloves garlic, minced • 2 Tbsp olive oil Toasted Peanuts • ½ cup raw peanuts Spring Rolls • 8 oz dried rice noodles • 8 oz shrimp, peeled and deveined • Rice paper wrappers, as needed • Hearts of romaine lettuce • Cucumber, julienned • Carrot, julienned • Vietnamese mint leaves ________________________________________ Instructions 1. Make the Peanut Sauce Combine the peanut sauce, hoisin sauce, sriracha, and rice vinegar in a bowl. Gradually add water and stir until the sauce is considerably thinner and easy to pour. Taste and adjust the seasoning as needed. Heat the olive oil in a skillet over medium heat. Add the diced red onion and garlic and sauté for about 1 minute, until fragrant. Pour in the thinned peanut sauce and stir well. Simmer for a couple of minutes, stirring occasionally, until the flavors come together and the sauce reaches your preferred consistency. 2. Toast the Peanuts Add the raw peanuts to a dry skillet over medium heat. Toast, stirring frequently, until lightly browned and fragrant. Cool slightly and roughly chop. Reserve for garnishing the dipping sauce. 3. Cook the Rice Noodles Cook the rice noodles according to package directions. Drain, rinse under cool water, and drain thoroughly. 4. Cook the Shrimp Bring a pot of salted water to a boil. Add the shrimp and cook for approximately 3–4 minutes, or until pink and cooked through. Drain well and allow to cool. Remove the tails and slice each shrimp in half lengthwise. 5. Prepare the Fillings Arrange the rice noodles, shrimp, romaine, julienned cucumber, julienned carrot, and Vietnamese mint near your rolling station. Remove the thick center rib from the romaine leaves as needed. 6. Soften the Rice Paper Dip one rice paper wrapper into water until softened enough to work with. Transfer to a cutting board or work surface. Remember that the wrapper will continue softening after it leaves the water. 7. Assemble Place romaine on the lower portion of the rice paper. Add mint, carrot, cucumber, and a small amount of rice noodles. Roll forward once to enclose the filling. Arrange 3 shrimp halves just above the first roll so they will remain visible through the rice paper. Fold both sides inward, then continue rolling forward until completely enclosed. Repeat with the remaining ingredients. 8. Serve Transfer the peanut-hoisin sauce to a serving bowl. Top with chopped toasted peanuts and garnish with a fresh sprig of mint. Serve alongside the fresh spring rolls.