Vietnamese spring roll Recipe

Name: Vietnamese spring roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp natural peanut butter; 2 tbsp Rice vinegar; 1 tbsp soy sauce; 2 tsp sugar; 1/2 tsp red pepper flakes; 1 oz cellophane noodles; 1/2 tsp sesame oil; 1 pinch red pepper flakes; 1/2 seedless cucumbers; 1 carrot, peeled; 1/2 red bell pepper; 3 radishes; 1 scallion, chopped (white and green parts); 1/2 tbsp Rice vinegar; 1/2 tsp sugar; 1 tsp fish sauce; 1/2 lime, juiced; 8 Rice paper wrappers; 2 tbsp fresh cilantro, chopped; 1/4 cup chopped mint or Thai basil

Servings: persons

2 tbsp natural peanut butter
2 tbsp Rice vinegar
1 tbsp soy sauce
2 tsp sugar
1/2 tsp red pepper flakes
1 oz cellophane noodles
1/2 tsp sesame oil
1 pinch red pepper flakes
1/2 seedless cucumbers
1 carrot, peeled
1/2 red bell pepper
3 radishes
1 scallion, chopped (white and green parts)
1/2 tbsp Rice vinegar
1/2 tsp sugar
1 tsp fish sauce
1/2 lime, juiced
8 Rice paper wrappers
2 tbsp fresh cilantro, chopped
1/4 cup chopped mint or Thai basil

1
Whisk all sauce ingredients til smooth.
2
Set aside.
3
For the noodles: Bring a large pot of water to almost boiling.
4
Remove from heat and add noodles, let sit for 10 minutes.
5
While in water, with the tip of your scissors snip noodles into shorter strands.
6
Drain noodles, place in a bowl and toss with sesame oil and red pepper flakes.
7
For the filling: shred or julienne all vegetables.
8
Whisk the vinegar, sugar, fish sauce, lime juice in a large bowl.
9
Add the julienned vegetables to the large bowl and sauce and toss til coated.
10
Soften the rice papers in a pie pan 1/3 filled with real warm water.
11
After it starts to soften and curl, flip over to soften the other side.
12
Lift softened rice paper out of water and place on a large plate to assemble wrap.
13
Spread a small amount of spicy peanut dressing in the middle of the wrap, and place all ingredients in middle of wrap as firmly as possible.
14
Roll the wrap like a burrito as tightly as possible without ripping the paper.
15
Use the remaining yummy peanut sauce to dip your rolls in as you eat!

845

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tbsp natural peanut butter, 2 tbsp Rice vinegar, 1 tbsp soy sauce, 2 tsp sugar, and more.

Yes, Vietnamese spring roll falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese spring roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions