Fresh Vietnamese Spring Rolls

This is a simple and versatile summer meal. Rice paper can be filled with what vegetables, greens and herbs you have on hand. Cooked sausage, grilled tofu or other protein can be added if desired. Topping with a creamy peanut sauce makes it delectable!

Fresh Vietnamese Spring Rolls


  • Rice paper, generally sold in circle sheets at Asian markets
  • 3 ounces thin rice vermicelli noodles
  • 1 large carrot, peeled and cut into thin matchsticks
  • 1 to 1 1/2 Persian cucumber, cut into matchsticks
  • a large red bell pepper, cut into matchsticks
  • 1/2 cup loosely packed mint or thai basil leaves
  • 12 pieces of butter lettuce
  • Pea tendrils for garnish
  • lukewarm water (for rolling spring rolls)

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/2 cup filtered water
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 1/2 to 2 tablespoons maple syrup
  • 1 teaspoon toasted sesame oil


  1. To soften dry rice paper, quickly dip the rice paper in a bowl of lukewarm water, no longer than a few seconds. Don’t worry if the paper feels stiff when you take it out of the water. The rice paper will continue to soften as you fill it. If you find that the rice paper is wrinkling and softening too quickly, the water may be too hot. Add some cold water to the bowl. 
  2. Add the filling of your choice.
  3. Roll the spring roll by lifting bottom edge with thumbs and pointer fingers, lift and roll up the spring roll. Use other fingers to hold filling in place.
  4. Spring rolls do not store well, so are best eaten as they are made. Dip in peanut sauce and garnish with pea tendrils.

Recipe adapted from: Healthy Nibbles