♡ Every recipe here is 100% gluten-free ♡

Rachelle's Kitchengluten-free & made with love

fresh and flavorful

Fresh Spring Rolls with Peanut Sauce

Fresh rice paper rolls packed with crisp veggies and noodles, with a peanut dipping sauce.

Prep40 min

Cook5 min

Total45 min

Serves4 - 12

Jump to recipe ↓♡ Gluten-free

These fresh flavorful spring rolls are perfect as an appetizer, lunch or as a side for dinner. They're packed with crisp veggies, soft noodles, and shrimp if desired, then dipped in a rich flavorful peanut sauce! They're healthy and totally crave-worthy! They're perfect to make ahead of time, or to serve as a spring roll bar and let your family or guests make their own!

let's get cooking!

Fresh Spring Rolls with Peanut Sauce

Prep 40 min · Cook 5 min · Total 45 min

Make it for

½×1×2×3×

4 - 12 servings

Ingredients

Rice Paper Wrappers

Lettuce

1/2 package Vermicelli Rice Noodles

1 – 2 cucumbers

1 – 2 carrots

1 – 2 avocados

1/2 – 1 bunch cilantro

Shrimp, optional (1 1/2 – 3 per spring roll)

Peanut Sauce

1/2 cup creamy peanut butter

2 tablespoons tamari sauce

1 1/2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon fresh lime juice

1 – 2 teaspoons sesame oil

1 clove garlic, minced

1/2 teaspoon sriracha

3 – 6 tablespoons warm water

Instructions

Prepare an ice bath for the shrimp and the rice noodles. Add water and ice to 2 medium bowls.

Add water to a medium sized saucepan and bring to a boil. Add peeled and deveined shrimp. Cook for about 1 – 2 minutes, until pink. Put in ice bath to cool.

Add vermicelli noodles to the same boiling water. Check package directions for how long to cook them. Don't walk away, they cook really fast. When noodles are cooked, put them in ice bath as well.

Peel cucumber and slice into matchstick-like strips.

Peel carrot. Make thin ribbons with the peeler.

Wash lettuce and tear apart in small pieces, or slice thin – whichever you prefer.

Slice avocado.

Wash cilantro and break into small sprigs.

Put warm water in a large shallow round dish or plate.

Make Peanut Sauce

In a medium bowl, whisk together all of the ingredients except for the water.

Gradually whisk in the warm water, a tablespoon at a time, until the sauce is smooth and reaches your desired dipping consistency.

Assemble Spring Rolls

Dip rice paper in the warm water until completely coated, about 5 – 10 seconds. Then lay it on a plate or clean cutting board to prepare.

Place your lettuce, then the noodles horizontally across the center of the wrapper.

Add the rest of the vegetables.

Add 3 shrimp. You can cut the shrimp in half or leave them whole.

Fold the edge closest to you up and over the filling, then fold in the sides and roll it up tightly, keeping the filling snug as you go. The rice paper will stick to itself and seal.

Eat immediately, or wrap in plastic wrap and refrigerate for later. You can store them in the refrigerator for up to 2 days, but are best eaten the next day.

Rachelle's notes ♡

The amount of ingredients you need depends on how many spring rolls you plan to make.

We also like to dip these in Sweet Chili Sauce.

Make it a meal

All main dishes →

Sandwiches

Turkey Reuben Sandwiches

Rice

Black Beans and Rice with Garden Salsa

Lettuce wraps

Copycat P.F. Chang's Lettuce Wraps

Pizza

San Francisco BBQ Chicken Pizza