Fresh Spring Rolls with Peanut-Hoisin Dipping Sauce

Light and refreshing spring rolls filled with crisp vegetables and served with a savory-sweet peanut-hoisin dipping sauce. Perfect as a starter or light lunch.

Prep Time

20 minutes

Total Time

20 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

0 items

Cost

£1.37/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack•Dessert•Bread•Appetiser

Cuisine:

Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

8sheetsRice paper wrappers

£2.50

2ozRice vermicelli noodles(Cooked according to package directions and cooled)

£0.30

1mediumCarrot(Julienned)

£0.10

0.5mediumCucumber(Julienned and seeded)

£0.40

0.5mediumRed bell pepper(Julienned)

£0.45

0.3cupFresh mint leaves(Roughly chopped)

£0.60

0.3cupFresh cilantro leaves(Roughly chopped)

£0.60

2tablespoonsPeanut butter(Creamy)

£0.15

2tablespoonsHoisin sauce

£0.20

1tablespoonRice vinegar

£0.05

1teaspoonSoy sauce(Low sodium, optional)

£0.05

0.5teaspoonSesame oil

£0.10

1tablespoonsWater(To thin the sauce)

4ozOptional: Cooked Shrimp or Tofu(Cut into strips)

Total Cost

£5.50

£1.37 per serving

Instructions

1.
Prepare the peanut-hoisin dipping sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce (if using), and sesame oil. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
2.
Prepare the fillings: Arrange the cooked rice noodles, julienned carrot, cucumber, and red bell pepper, and chopped mint and cilantro on separate plates for easy access.
3.
Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds, until it becomes pliable but not too soft. Remove the wrapper and place it on a clean, flat surface.
4.
Assemble the spring roll: Arrange a small amount of rice noodles in the center of the softened rice paper. Top with a portion of the julienned vegetables, herbs, and cooked protein if using. Be careful not to overfill the wrapper.
5.
Roll the spring roll: Fold the sides of the rice paper wrapper over the filling, then tightly roll it up from the bottom, like a burrito. Repeat with the remaining wrappers and fillings.
6.
Serve: Serve the fresh spring rolls immediately with the peanut-hoisin dipping sauce. Alternatively, you can wrap them individually in plastic wrap to prevent them from drying out and store them in the refrigerator for a few hours.

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My Notes

Nutrition Information

Nutrition per serving (175g)

275 kcal / 1151 kJ

Carbs

41g

16% of RDA

Fat

11% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

Don't over soak the rice paper wrappers, or they will become too sticky and difficult to handle.

If the spring rolls stick together, lightly brush them with oil or water before serving or storing.

Customize the fillings to your liking. Other vegetables that work well include lettuce, sprouts, avocado, and mango.

For a spicier dipping sauce, add a pinch of red pepper flakes or a dash of sriracha.

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Thai Green Curry with Tofu and Vegetables

A flavorful and aromatic Thai green curry, perfect for a quick and satisfying lunch. This vegetarian version features crispy tofu and a variety of fresh vegetables simmered in a creamy coconut milk broth. Served with fluffy jasmine rice.

45 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Mango Sticky Rice with Coconut Cream

A classic Thai dessert featuring sweet sticky rice, fresh mango, and creamy coconut milk. Perfect as a refreshing and comforting finish to a spicy Thai meal, especially green curry.