Vietnamese Spring Rolls with Peanut Hoisin Dipping Sauce
A cool snack for those hot summer days! The spicy hoisin-peanut sauce will get you addicted to eating these veggie-filled rolls.
Ingredients
For the rolls
- 12 round rice-paper wrappers (8 inch diameter)
- 18 large shrimp (boiled until cooked through, peeled, deveined, and halved lengthwise)
- 2 Chinese sausages (cut into thin biases, cooked through, and drained on paper towels)
- 3 ounces thin dried rice-stick noodles (prepared as per package instructions, rinsed with cold water)
- 2 medium carrots, peeled into ribbons
- 2 English or Persian (seedless) cucumbers, julienned into long matchsticks
- 1 red bell pepper, julienned
- 12 leaves butter lettuce
- 2 cups fresh cilantro leaves
Other possible fillings
- tofu, prepared to your liking
- avocado, sliced
- red cabbage, shredded
- radish slices
- beet slices
- bean sprouts
- basil leaves
- chives
For the dipping sauce
- 1/2 cup natural creamy peanut butter (I prefer freshly ground, no sugar added peanut butter)
- 1/4 cup warm water
- 1/4 cup fresh lime juice (from 2 limes)
- 1 Tbsp soy sauce
- 1/2 cup hoisin sauce
- 3 Tbsp sriracha (may be omitted, lessened, or more to taste)
- 2 tsp rice vinegar (optional if you do not have any on hand)
Instructions
Spring Rolls:
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Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 3 shrimp halves, cut sides up, on bottom third; top with 1/4 cup noodles, butter lettuce, a few slices of each fresh vegetable, several Chinese sausage pieces, and 2 Tbsp cilantro.
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Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Place completed roll on a plate and cover with a damp paper towel.
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Repeat to make remaining rolls. Serve with dipping sauce.
Dipping Sauce:
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In a medium bowl, microwave the water and lime juice for approximately 30 seconds.
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Carefully whisk the peanut butter in with the liquid, then add the remaining ingredients to taste.