Appetizers · Part 1 of 3: Ingredients
Crispy Rice Paper Spring Rolls with Spicy Peanut Dip
- Prep
- Cook
- Total
- Serves
- 4
These fresh rice paper spring rolls are a vibrant, crunchy appetizer that comes together in minutes. Packed with juicy shrimp, purple cabbage, carrots, cucumber, and fresh herbs, each bite is cool, crisp, and refreshing.
The real star is the creamy, spicy peanut dipping sauce — rich, nutty, with a kick of lime and hoisin. Perfect for parties, snacking, or a light lunch, these rolls are as beautiful as they are delicious. The translucent rice paper shows off the colorful filling, making them a stunning addition to any table.
Rice paper spring rolls, also known as summer rolls or fresh spring rolls, are a beloved Vietnamese classic. Unlike fried spring rolls, these are assembled by softening delicate rice paper in water, then wrapping it around a colorful mix of proteins and vegetables. The result is a light, refreshing roll with a satisfying chew.
This version features cooked shrimp, but shredded chicken works just as well. The accompanying spicy peanut dip is thick, creamy, and loaded with flavor — a perfect counterpoint to the crisp vegetables. Serve these as an appetizer, a party platter, or a light meal.
Ingredients
- 10 sheets Vietnamese rice paper
- 200 g (7 oz) cooked shredded shrimp or chicken
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1 cup cucumber ribbons
- fresh mint leaves, to taste
- fresh cilantro leaves, to taste
Spicy Peanut Dip
- 1/3 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 2-3 tbsp warm water, as needed
- 2 tbsp crushed peanuts, for garnish
Why this recipe works
The method of softening rice paper in lukewarm water for just a few seconds is key. Over-soaking makes the paper too fragile to handle, while under-soaking leaves it stiff and brittle.
The brief dip creates a pliable wrapper that is still firm enough to hold the filling without tearing. Working on a damp cutting board also prevents the paper from sticking and gives you a little extra time to roll.
Arranging the filling in a neat line at the bottom third of the paper and folding the sides inward before rolling creates a tight, even cylinder. This technique ensures that every bite contains a balanced mix of shrimp, vegetables, and herbs. The peanut dip, whisked until smooth and glossy, clings to the roll, delivering a punch of flavor with every dunk.
Notes and substitutions
Use cooked, peeled shrimp for convenience — they can be shredded or chopped. If using chicken, shred it finely so it rolls easily. The vegetables should be cut into thin matchsticks or ribbons; this not only makes rolling easier but also ensures a pleasant crunch in every bite. Fresh mint and cilantro are essential for that authentic Vietnamese flavor; do not skip them.
A large, shallow dish is ideal for dipping the rice paper. Fill it with lukewarm water — not hot, which can make the paper too soft too quickly.
Keep a damp kitchen towel nearby to cover the finished rolls and prevent them from drying out. The peanut dip can be made ahead and stored in the refrigerator for up to 3 days; whisk in a little water to loosen it before serving.
- cooked shrimp: cooked chicken, shredded or thinly sliced
- purple cabbage: green cabbage or napa cabbage, shredded
- hoisin sauce: tamari or gluten-free hoisin (for gluten-free)
- soy sauce: coconut aminos (for gluten-free)
Equipment
- Large shallow dish
- Damp cutting board
- Sharp chef's knife
- Cutting board
- Mixing bowl
- Whisk