Spring Rolls with Peanut Sauce

Spring Rolls with Peanut Sauce
  • 6 servings
  • 0:35 Preparation
  • 0:05 Cooking
  • 0:40 Total Time


Add all
  • 1 package

    “Banh Trang” Vietnamese rice wrappers

  • 1 lb
    (454 g)

    peeled, deveined, uncooked 26-30 shrimp

  • 8 oz
    (250 g)

    rice vermicelli

  • 1 head

    leaf lettuce

  • 1 bunch

    fresh mint

  • 1 bunch

    fresh coriander

  • peanut sauce:

  • 1/2 cup
    (125 mL)


  • 2 Tbsp.
    (30 mL)

    white vinegar

  • 2 Tbsp.
    (30 mL)


  • 1 Tbsp.
    (15 mL)

    hoisin sauce

  • 2 Tbsp.
    (30 mL)

    crunchy peanut butter

  • 1 tsp.
    (5 mL)

    hot pepper paste (optional)

  • 1 tsp.
    (5 mL)

    cornstarch or tapioca starch diluted in 2 tablespoon(30 ml) water, if required


Spring rolls:

Soak rice wrappers in cold water until flexible.

Remove and let rest between two damp kitchen towels for 1 - 2 minutes.

In boiling water, cook shrimp until they turn pink and rinse under cold water.

Butterfly shrimp, cutting them lengthways down the back.

Drop rice vermicelli into a pot of boiling water, cook 1 minute and rinse under cold water. Drain.

Assembling rolls: in the bottom of part of each wrapper, put 1/2 lettuce leaf, 3 mint leaves, 1 sprig of coriander and 1 Tbsp. (15 mL) rice vermicelli.

Fold sides over filling, roll 1/4 turn, add shrimp and continue rolling to wrap everything together.

Peanut Sauce:

In a saucepan, bring water, vinegar, sugar and hoisin sauce to a boil.

Add peanut butter. Lower heat.

Add hot pepper paste, if desired.

Stir sauce. If sauce is too thin, add cornstarch gradually and thicken to desired consistency. Remove from heat and cool.

Will keep for about 1 week in the refrigerator.

Peanut sauce makes: 1 cup (250 mL).

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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