Fresh Spring Rolls with Peanut Sauce

Delicate rice paper wraps encase a vibrant medley of cool vermicelli, sweet mango, tender shrimp, and fragrant herbs that shine with every bite. The creamy peanut sauce ties everything together with rich, savory-sweet contrast. Perfect for a light lunch, elegant appetizer, or make-ahead starter that impresses without heating up the kitchen.

Ingredients

1 package spring roll rice wrappers

1 package vermicelli rice noodles

2 mangos, peeled and sliced into thin strips

1 large carrot, peeled and shredded or sliced into thin strips

1 large English cucumber, peeled and thinly sliced

1 lb small cooked shrimp, deveined and tails removed

1 bunch fresh mint leaves

1 bunch fresh basil leaves

1 bunch fresh cilantro

3/4 cup sweet chili sauce

1/3 cup peanut butter, smooth or crunchy

1/2 tsp low-sodium soy sauce

1/2 tsp hoisin sauce

Instructions

Cook vermicelli noodles in boiling water for just a few minutes according to package instructions. Drain and rinse with cold water.

Gather all topping ingredients together, including chopped veggies, herbs, and cooked shrimp.

Add about 1 inch of water to a large, deep dish or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.

Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb, and a pinch of noodles on the 1/3 of the spring roll that is closest to you.

Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and roll it up like a burrito.

For the peanut sauce: Add sweet chili sauce, peanut butter, soy sauce, and hoisin sauce to a food processor or blender and pulse until smooth.

Serve spring rolls with peanut sauce for dipping.