Spring Rolls Recipe
Make Spring Rolls Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Wrapper
Dipping Sauce
Method
Filling Preparation
- 1
Prepare the Rice Vermicelli
Soak the rice vermicelli noodles in hot water for about 10 minutes until soft. Drain and set aside.
- 2
Cook the Shrimp
In a pot of boiling water, cook the shrimp for 2-3 minutes or until they turn pink and opaque. Drain and let cool, then chop into small pieces.
- 3
Prepare the Vegetables
Julienne the carrot, cucumber, and red bell pepper. Set aside with the chopped shrimp, mint, cilantro, and lettuce leaves.
Rolling the Spring Rolls
- 4
Soften the Rice Paper Wrappers
Fill a large bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it becomes soft. Remove and lay it flat on a clean surface.
- 5
Fill the Wrapper
Place a lettuce leaf in the middle of the rice paper. Add a small amount of the rice vermicelli, shrimp, carrot, cucumber, red bell pepper, mint, and cilantro on top of the lettuce.
- 6
Roll the Spring Roll
Fold the sides of the rice paper over the filling, then roll from the bottom up, tucking the filling in as you go. Repeat with remaining wrappers and filling.
Dipping Sauce Preparation
- 7
Mix the Dipping Sauce
In a small bowl, combine hoison sauce, peanut butter, water, rice vinegar, and crushed peanuts. Mix until smooth. Adjust spice level with chili flakes if desired.