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Menu Destination :: Vietnamese Spring Roll

August 26, 2010

This is my favorite all time summer food.  These spring rolls are wrapped in rice paper, which makes them so light and delicious on hot summer days here in Houston, TX!  The peanut sauce recipe is absolutely amazing!  It has a little spicy kick, which goes amazingly well with the sweet peanut butter and brown sugar.  Enjoy!


  1. When rolling up the rice paper, think of rolling a burrito or wrap.
  2. The rice paper is sticky, so when storing wrap each spring roll in a lettuce leaf to prevent them getting stuck together


Vietnamese Spring Roll

:: Ingredients ::

  • 2 ounces vermicelli noodles
  • 8 large round rice paper wrappers
  • 1 cup mung bean sprouts
  • 1/2 cup cucumber {cut into thin strips to make 1/2 cup}
  • 1 medium carrot {shredded}
  • 8 2-3inch strips of head lettuce {I used red lettuce for the added color}

:: Instructions ::

  1. Make vermicelli according to package instructions, set aside.
  2. Soften 1 rice paper by immersing in warm water until soft {about 10-20 sec.}, carefully remove and place flat on large plate on cutting board.  Be careful not to let paper fold on itself when removing the wrapper from the water.
  3. Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts.  Roll rice paper as  you would a taco, tucking in the sides, it should stick to itself easily.  Repeat for the remaining 7 wrappers. 

Makes 8 rolls.

Recipe by Rhonda Parkinson, Guide.

Peanut Sauce

:: Ingredients ::

  • 1 cup smooth peanut butter
  • 1/4 cup low-sodium soy sauce
  • 2 teaspoons red chilli paste {such as sambal}
  • 2 tablespoons dark brown sugar
  • 2 limes {juiced}
  • 1/2 cup hot water
  • 1/4 cup chopped peanuts {for garnish}

:: Instruction ::

  1. Combine the peanut butter, soy sauce, red chilli paste, brown sugar, and lime juice in a food processor or blender.  {I just used a mixing bowl with a spatula, it worked just fine if you do not have a blender on hand}
  2. Puree to combine.
  3. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it.
  4. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.

 Recipe by Tyler Florence from

{Merci :: Lizzie}

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