Vegetable Spring Rolls With Peanut Sauce
Ingredients
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- 1 tsp neutral oil
- 2 cloves garlic – minced
- 1/4 cup hoisin sauce
- 1/2 cup peanut butter
- 1/2 cup water
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sriracha
- roasted peanuts – finely chopped (for serving)
- 4 ounces rice vermicelli noodles
- 1 1/2 cups carrot – julienned
- 1 1/2 cups cucumber – seeded and julienned
- 1 cup red bell pepper – thinly sliced (~1 medium red bell pepper)
- 2 cups bean sprouts – rinsed and drained
- 8 leaves green leaf lettuce – torn to fit wrappers
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/2 cup fresh Thai basil leaves
- 12 sheets rice paper wrappers
Instructions
1. Make the peanut sauce: Heat the neutral oil in a small saucepan over medium heat until shimmering, 30–60 seconds. Add the garlic and sauté until fragrant, about 30 seconds. Whisk in the hoisin sauce, peanut butter, and water; bring to a gentle simmer and cook, whisking, until smooth and glossy, 2–3 minutes. Stir in the soy sauce, rice vinegar, and sriracha; adjust thickness with a splash of water if needed. Remove from heat and let cool to room temperature.
2. Prep vegetables and herbs: Prepare the carrot and cucumber by cutting them into thin julienne. Thinly slice the red bell pepper. Rinse and drain the bean sprouts well. Tear the green leaf lettuce to fit the wrappers. Pick the fresh mint leaves, fresh cilantro leaves, and fresh Thai basil leaves from their stems and pat dry.
3. Cook the rice vermicelli noodles in a large pot of boiling water until tender but still springy, 3–4 minutes; drain and rinse under cold water, then drain very well so the rolls don’t become soggy.
4. Set up a rolling station with a large shallow dish of warm water, a clean damp kitchen towel or board, the noodles, the prepared vegetables and herbs, and the cooled sauce.
5. Soften a rice paper wrapper by dipping it in warm water for 5–10 seconds until pliable but not limp; lay it smooth-side down on the damp towel.
6. Build each roll: Near the lower third of the wrapper, place a piece of lettuce, a small nest of noodles, and a neat line of the prepared vegetables and herbs. Fold the bottom of the wrapper up over the filling, fold in the sides, and roll tightly into a cylinder.
7. Repeat with the remaining wrappers and fillings to make 12 rolls.
8. Right before serving, top the peanut sauce with the roasted peanuts (for serving). Serve the rolls immediately with the peanut sauce for dipping.
Vegetable spring rolls are fresh, crisp rice paper parcels packed with cool vermicelli, leafy lettuce, tender herbs, and crunchy vegetables. The textures are light and lively: snappy sprouts and carrots against soft noodles and silky wrappers. A savory-sweet peanut sauce adds richness and a little heat, balancing the clean, herbal flavors of the rolls.
These fresh rolls trace their roots to Vietnam, where gỏi cuốn are a beloved snack and light meal assembled from rice paper, herbs, lettuce, and noodles, often with pork or shrimp. In Vietnamese-American kitchens and restaurants, a hoisin-peanut dipping sauce became a popular accompaniment alongside nước chấm, reflecting local pantry staples and tastes. The all-vegetable version highlights the essence of the form—herbs, vegetables, and rice elements—while keeping the eating experience bright and satisfying.