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A dark, moody photo of fresh Vietnamese spring rolls on a plate and a small wooden bowl filled with peanut satay sauce. In the photo someone is also spooning some peanut satay sauce on one of the spring rolls.

Vietnamese Spring Rolls with Spicy Peanut Satay Sauce

Really fresh and vibrant rice paper rolls served with the most flavourful peanut dipping sauce.
Course Appetizer
Cuisine Vietnamese
Keyword Rice Paper Rolls, Vegan Spring Rolls, Vietnamese Spring Rolls
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 436 kcal
Author Nicolas

Ingredients

Vietnamese Spring Rolls:

  • 15 rice paper sheets
  • 200 g of iceberg lettuce
  • 100 g of vermicelli rice noodles steeped in boiling water for 2 minutes then drained. (if you're gluten free, make sure you get gluten free rice noodles)
  • 2 spring onion thinly sliced
  • 2 small carrots or 1 large carrot peeled and then cut into matchsticks
  • 1 Lebanese cucumber cut in half length-ways cored with a spoon and then cut into matchsticks.
  • 125 g bean sprouts
  • 1 bunch of mint leaves
  • 1 bunch of Thai basil NOTE: or just use fresh basil as an alternative
  • 1 bunch of chives

Spicy Peanut Satay Sauce:

Instructions

Spicy Peanut Satay Sauce:

  1. Pre-heat a small pot or pan over low-medium heat.
  2. Add your sesame oil and your chopped garlic. Gently fry for about 1 minute.

  3. Next, add your peanut butter, your soy sauce, your coconut milk, your brown sugar and a pinch of chilli powder.
  4. Stir on low heat until the sugar has dissolved and all the ingredients are well combined. Turn the heat off and set aside. 

Vietnamese Spring Rolls:

  1. Have a bowl of cool water, a clean chopping board and all of your chopped and weighed out ingredients ready and neatly placed out on your work surface.

  2. Quickly dip the rice paper roll in the bowl of cool water, then let some of the excess water drip off before placing it flat out on your board.

  3. Start neatly placing your ingredients on the rice paper roll. I placed the ingredients in this order. I added some lettuce, some rice noodles, a few slices of spring onion, some carrot, some cucumber, some bean sprouts, a few mint leaves, some Thai basil and a few sprigs of chives.

  4. Fold the edge of the rice paper over the filling while firmly tucking in all of the ingredients. Tuck the sides of the rice paper in and then finish rolling up your spring roll. (look at the pictures in the post if you are confused).

  5. Roll the rest of your spring rolls. 

  6. Serve with the peanut dipping sauce and enjoy.

Recipe Notes

  • Remember, If you find it hard to follow the recipe when rolling the spring rolls, look at the pictures in the post for guidance. 
  • If you want to fry or steam your spring rolls you can. However, you must be aware the spring rolls are delicate and if any of them have tears, you may want to consider double wrapping them. A firmly sealed spring roll ensures that it won't break whilst being cooked. 
Nutrition Facts
Vietnamese Spring Rolls with Spicy Peanut Satay Sauce
Amount Per Serving
Calories 436 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 4.4g28%
Sodium 496mg22%
Potassium 429mg12%
Carbohydrates 66.8g22%
Fiber 5.4g23%
Sugar 8.4g9%
Protein 9.4g19%
Calcium 90mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.