How to Make Homemade Spring Rolls with Peanut Sauce

How to Make Homemade Spring Rolls with Peanut Sauce

Spring rolls. I freaking LOVE them! I’ve been eating spring rolls like it’s my job lately, so I decided to quit my take-out habit and make them at home. Since I had never made spring rolls nor did I reaaaally know what they are made out of, they seemed very enigmatic to me. How does the roll come to be? Why are they sodamndelicious?  I did some googling and a great deal of store-walking, but after gathering my ingredients and watching a couple of youtube videos, whipping out the enigma rolls was a cinch. Mystery: solved. Hunger: satisfied. Spring roll OD: affirmative.

When I make a dish with new-to-me ingredients, I typically do a lot of nervous pacing, chin-stroking, and 9 times out of 10, I must whip out a dance-athon prior to going to the store in order to shake out my doubts and do-I-really-want-to-do-this-sss.  But it always ends up well worth it because both the process and the end result are outstanding. While it took me a hot minute to figure out what to put in the ol’ shopping buggy to make this Spring-a-ling-a-roll happen, my nervous pacing, chin-stroking, and flash mob dancing worked. Below are your must-haves for this recipe, and all of these items I picked up from the “ethnic” section of my local grocery store.

How to Make Homemade Spring Rolls with Peanut Sauce

The Basics:

  1. Spring roll wrappers: are made out of tapioca starch and rice starch. They come dry in the shape of a circle with small patterns on them. In order to soften them, you dunk them quickly in hot water.
  2. Chili Garlic Sauce: One of my must-haves for ethnic cooking!  I use it for stir fry, and all sorts of Asian sauces. It adds a great deal of flavor and a little kick. I used it in the peanut sauce for this recipe.
  3. Coconut milk:  You’re probably already very familiar with this one, but I figured I’d show you the exact coconut milk I use each and every time I make something that calls for it. I always like the full-fat kind as opposed to the lite. This also went into the peanut sauce. Mmmm!
  4. Vermicilli noodles: These strange little guys come dehydrated and are made out of beans or rice.  You cook them the same way you would pasta. These are the funky fresh noodles you find inside your spring rolls.

The only tricky part about making the spring rolls was hydrating the dehydrated rice wrappers.  You need to dunk the wrappers in hot water, but they rehydrate very quickly, so you pretty much skinny dip them. In, out. Bang boom. For this process, I heated water in a wide-mouth shallow saucepan on the stove until boiling, then allowed it to cool enough to be able to touch the water.

How to Make Homemade Spring Rolls with Peanut Sauce

I took one wrapper at a time and quickly wet the whole circular edge. I then lay the wrapper flat on the surface of the hot water for a split second so that the middle could rehydrate too, and I could still lift it out without it collapsing (the wrappers will collapse or fold over on themselves if you leave them in water for too long). I then lay the wrapper on a piece of parchment paper sitting on a cutting board and from there, I stuffed it with the fillings and wrapped it up.

That’s it. Easy peasy lemon squeezy.  But let’s be honest: while spring rolls are great and everything, they’re really just a caravan for peanut sauce. Which is the holy mother of all sauces in my peanut loving experience. The Dr. Jack Shephard of sauces. These boots are made for walking, so let’s slather them in peanut sauce. I…think you get my point.

How to Make Homemade Spring Rolls with Peanut Sauce

How to Make Homemade Spring Rolls with Peanut Sauce

How to Make Homemade Spring Rolls with Peanut Sauce

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 spring rolls
Author: Julia
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Ingredients

For the Spring Rolls:

  • 10 Spring roll rice wrappers
  • 3 ounces vermicelli rice noodles
  • ¼ lb . steamed shrimp sliced in half length-wise, cooked
  • 10 leaves Thai Basil
  • 1 large carrots peeled and shredded

For the Peanut Sauce:

Optional Add-ins:

  • Asian cabbage shredded
  • Avocado
  • Cilantro/mint
  • Bean sprouts

Instructions

  1. To prepare the sauce:
  2. In a small bowl, stir together all of the ingredients until well-combined. Set aside until ready to use.

To Prepare the spring rolls:

  1. Bring a small pot of water to a boil, then remove it from the burner. Add the vermicelli rice noodles and allow them to sit for 5 minutes, stirring occasionally. Strain the noodles, put them in a bowl, and refrigerate until cool.
  2. Slice the shrimp down the center lengthwise and cut in half so that they lay flat in the spring rolls instead of puffing out.
  3. Add hot water to a wide-mouth saucepan or large bowl. Lay one spring roll skin (wrapper) flat on the hot water just until wet. Place it on a flat surface (such as a plate or piece of parchment paper) and lay two to three shrimp slices on the skin, followed by desired amount of vermicelli noodles, one basil leaf (or cilantro or mint), shredded carrot, and any other add-ins you fancy. Wrap the stuffing just as you would a burrito, making sure to wrap tightly.
  4. Serve with peanut sauce!

Recipe Notes

*You can substitute low-sodium soy sauce for liquid aminos Note: If you save some of the spring rolls, wrap them tightly in plastic wrap and place them in a Tupperware container to refrigerate. If you refrigerate the peanut sauce, you will need to add a little water or coconut milk to thin it out, as it will thicken after sitting.

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Comments

  1. Jennie @themessybakerblog

    It’s always nice when someone else makes the very thing that you’ve been wanting to make first. Now I can go about making spring rolls without the unwelcome stress. Thanks, girl! How about you push a plate of these spring rolls my way? Um, chili garlic sauce? Yeah, love it!

  2. Julie

    We made these one time. I’m pretty much a failure at getting them wrapped tight enough to not fall apart. Or, too tight and then my little shrimpies break through and fall out. So, just come here and make them for me, ok? Thanks for the squeezy hug the other night. 🙂

    1. Julia Post author

      YAAAAY! You’re welcome! And glad you got it from thousands of miles away 😉 Yes, I will make us LOADS of Spring rolls! And not to worry – those rice wrappers are silly mcnilly…they take some serious effort!

    1. Julia Post author

      Why is it that visualizing myself soaking in a tub of bubbly peanut sauce is so therapeutic and wonderful? You’ve got the ol’ wheels a-turnin’, I tell you what! 🙂

  3. janie

    I am loving the recipes you post….one draw back…..I live in a small town of about 3000 people. I either have to drive 100 miles round trip (picken’s verrrrry slim) or I order off amazon. Place an order this morining ♥♥

    Have a JOYful day!!

    1. Julia Post author

      So glad you enjoy them, Janie! I live in a small town too but am fortunate to have a grocery store with just enough gumption to maintain a great ethnic section. Many ingredients I have to travel for, as well. Amazon is WONDERFUL for these things, I say! 🙂 Let me know when you make the recipe!

  4. Erica Lea | Buttered Side Up

    Oh my. These look amazing! I’m totally with you on the trying new ingredients thing – I’m always worried that I’ll hate it and it’ll go to waste. If only I could convince Reuben that spring rolls is a good idea…maybe I should just make them for my lunches. 🙂

  5. Kelly @ hidden fruits and veggies

    spring roll wrappers have always super intimidated me, but you’ve given me hope that I can make tasty spring rolls at home! BTW, for some reason your posts aren’t showing up in my bloglovin anymore. Not sure if anyone else is having this problem or if I just suck at internetting. But I lived several extra days without knowing how to make hazelnut pancakes and that’s just not cool.

    1. Julia Post author

      Haha! The wrappers were intimidating to me too, but after spending half a day with them, I think I’ve graduated to a neutral relationship with them. You’re not the only one!! My feed is broken!! Still working on getting it fixed. Thanks for letting me know, my dear! Hopefully I’ll have it up and running soon 🙂

  6. dishing up the dirt

    What a lovely and “springy” recipe to celebrate the longer days!!! I used to be intimidated to make spring rolls and then one day I just decided to go for it and realized I had made the process way more complicated in my head. This dipping sauce sounds fantstic by the way!

    1. Julia Post author

      The same exact realization occurred to me. I’m telling you, I paced around and procrastinated like a crazy person…all for naught because these things are so dern easy!

  7. Joanne

    It’s true, spring rolls are just a vessel for PB sauce consumption! But they are pretty dang good all on their own, to be honest.

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  9. Asmita

    This recipe was amazing! It turned out great and tasted absolutely amazing. The dip lasted a really long time in the fridge, also. Thanks for posting this!

    1. Julia Post author

      I’m so glad you like it, Asmita!! Yes, the peanut sauce is my number one favorite part about spring rolls! Thanks so much for your kind comment!! xoxo

  10. Terri Camp

    I love spring rolls but not those rice noodles so I make mine with all veggies inside: grated raw beet, carrot & daikon, spicy sprouts, pickled ginger, chopped mixed herbs (cilantro, basil, chive), a slice of avocado. Salad disguised as a snack! Your peanut sauce looks amazing; I can eat that stuff like soup. . .

  11. Bev Wiberg

    These were delicious, but I think I soaked the skins too long? They were kind of slimy and chewy. Can you take them out of the water when they still feel a bit stiff?

    1. Julia Post author

      Hi Bev, I dunk the wrappers in the water for a split second, so they tend to end up fairly firm. I find the shorter they’re in water, the easier the spring rolls are to wrap as well 😉

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