Spring rolls look impressive. Translucent wrappers. Bright pink shrimp. Colorful veggies peeking through. But here’s the secret: they’re basically adult Lunchables. Assemble. Roll. Dip. Eat.
No fancy skills required. Just rice paper, your favorite fillings, and that creamy peanut sauce. Perfect for hot days, lazy dinners, or when you want to feel like you tried really hard (you didn’t).
Step-by-Step Instructions
Prep the Fillings
- Cook vermicelli according to package directions. Drain and cool.
- Slice shrimp in half lengthwise. Julienne cucumber and carrot. Pick herb leaves.
- Arrange all fillings within easy reach (assembly line style).
Make the Sauce
- Whisk peanut butter, hoisin, lime juice, and sriracha. Add warm water until smooth and dippable.
Dip and Fill
- Fill a large shallow dish with warm water. Dip one rice paper wrapper for 5-10 seconds—just until pliable. It will soften more as you work.
- Lay wrapper on a damp cutting board.
Layer and Roll
- Arrange shrimp halves (cut side up) in a row on the lower third of wrapper—they’ll show through.
- Top with lettuce, noodles, cucumber, carrot, and herbs. Don’t overstuff.
- Fold bottom over filling, fold in sides, then roll tightly.
Serve
- Repeat with remaining wrappers. Serve immediately with peanut sauce.
Summary
Prep Time: 20 mins | Cook Time: 5 mins | Total Time: 25 minutes
Yield: 8 spring rolls
Difficulty: Easy (first one’s ugly, third one’s perfect)
Storage Notes
Spring rolls are best eaten within 2 hours. Rice paper hardens in the fridge. If you must store them, wrap each tightly in plastic wrap and refrigerate for 1 day (they won’t be as soft). Never freeze. Make the peanut sauce ahead—it lasts 1 week in the fridge.
