Spring Rolls Recipe
2 pieces. Served with house peanut butter sauce or House Fish sauce
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.
Spring Roll Filling
Peanut Butter Sauce
Fish Sauce
Method
Preparing the Spring Rolls
- 1
Cook the Rice Vermicelli
In a pot, bring water to a boil and add rice vermicelli noodles. Cook for about 3-5 minutes until soft. Drain and rinse under cold water. Set aside.
- 2
Cook the Shrimp
In a pan, bring water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from water and let cool, then chop into small pieces.
- 3
- 4
Prepare the Herbs
Wash and dry the mint and cilantro leaves. Set aside.
- 5
Assemble the Spring Rolls
Fill a shallow dish with warm water. Dip a rice paper wrapper in the water for about 10 seconds until soft. Lay the wrapper on a flat surface. Place a lettuce leaf, a small amount of vermicelli, shrimp, carrots, cucumbers, mint, and cilantro in the center of the wrapper. Fold the sides over and then roll tightly from the bottom up. Repeat with remaining ingredients.
Making the Peanut Butter Sauce
- 6
Combine Ingredients
In a bowl, mix together peanut butter, soy sauce, lime juice, honey, and water. Stir until smooth. Add chili flakes to taste.
Making the Fish Sauce
- 7
Mix the Fish Sauce
In a small bowl, combine fish sauce, lime juice, sugar, and water. Stir until sugar dissolves. Add sliced chili for a spicy kick.