Easy Asian Spring Rolls with Peanut Hoisin Dipping Sauce

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Last week I did some experimenting in the kitchen. I made these easy Asian spring rolls with peanut hoisin dipping sauce and they were so good!

I also tried a couple of other dipping sauces and my family did a taste test.

I’m sharing all the recipes, so you can see which one is your favorite.

white plate with 3 Asian spring rolls and chopsticks beside tray of 3 bowls of dipping sauces

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ingredients for easy Asian spring rolls

ingredients for spring rolls rice paper soy sauce carrots cucumbers lettuce peanut butter hoisin sauce

For 8 Spring Rolls
8 pieces of rice paper wrapper (you can usually find these in the asian food section at most grocery stores)
1/2 pound small shrimp – boiled or steamed then cut in half lengthwise
8 pieces of lettuce
1/2 cup carrots, shredded
1 medium cucumber, julienned
1/4 cup cilantro, finely chopped

directions for making Asian spring rolls

First, you will want to boil or steam your shrimp.

I used a steamer pan over a pan of water. I placed the raw shrimp in the steamer basket and sprinkled about a teaspoon of salt over the shrimp.

This will only take about 5 minutes once the water begins to boil.

If you don’t have a steamer basket or pan, you can boil the shrimp in a pan of water until the shrimp turns pink. Add a teaspoon of salt to the water to give the shrimp a little flavor.

After your shrimp is done, you will want to cut them in half lengthwise.



While your shrimp is cooking, take a piece of the rice paper and dip in a bowl of warm water for about 5 seconds.

You don’t want to submerge any longer because the paper will become too soft and will fall apart.

Remove from the water and let excess water drip off.



Lay the wet rice paper on a flat surface and place a piece of lettuce near the bottom end of the piece of rice paper.

You will need to leave enough of the rice paper below the lettuce to fold the rice paper over it.

Next, place shredded carrots, cucumber pieces and chopped cilantro on top of the lettuce.



Then, fold the rice paper over the entire stack of veggies.

Now, you will fold each side of the rice paper toward the center.

Roll the bundle over once and place a few pieces of shrimp halves across the paper then roll again.

Keep rolling until you have completely finished the spring roll.

The rice paper will have become very pliable and almost sticky, at this point, and will stick to itself and remain closed.

white plate with 3 Asian spring rolls and chopsticks beside tray of 3 bowls of dipping sauces

peanut hoisin sauce

This peanut dipping sauce is so easy to make.

All you need is…
1/4 cup peanut butter
1/4 cup hoisin sauce

Mix peanut butter and hoisin sauce together until well blended.

You can adjust these according to taste. Just add more of one or the other, if you prefer.

This dipping sauce is very thick. If you don’t care for the thickness of the sauce you can add a touch of water to liquify it a little bit.

or another version of hoisin peanut sauce that I tried…

1 tablespoon sesame seed oil
1 tablespoon minced garlic
1 cup chicken broth
1/4 cup hoisin sauce
1/4 cup creamy peanut butter

Mix all ingredients together until well blended.

asian spring roll dipping sauce

This is another simple dipping sauce recipe that is so good!

1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 cup rice vinegar
1 teaspoon grated ginger root
1 teaspoon minced garlic

Mix all ingredients together until well blended.

This recipe also makes a great salad dressing for an asian type salad.

3 small white bowls of dipping sauces for Asian spring rolls on white tray. Peanut Hoisin dipping sauce

Print the recipe to save for later….

white plate with 3 Asian spring rolls and chopsticks beside tray of 3 bowls of dipping sauces
Print

Easy Asian Spring Rolls with Peanut Hoisin Dipping Sauce

These spring rolls are so delicious and easy to make. A perfect appetizer or side dish for an Asian or Chinese food meal.
Course Appetizer
Cuisine asian
Keyword appetizer, spring rolls,, vietnamese spring roll
Prep Time 20 minutes
Cook Time 5 minutes
Servings 8 spring rolls
Cost 10

Ingredients

  • 8 pieces rice paper wrappers
  • 1/2 pound fresh shrimp, cut in half lengthwise
  • 8 pieces lettuce
  • 1/2 cup carrots, shredded
  • 1 medium cucumber, julienned
  • 1/4 cup fresh cilantro, chopped

Peanut Hoisin Sauce

  • 1 tablespoon sesame seed oil
  • 1 tablespoon minced garlic
  • 1 cup chicken broth
  • 1/4 cup hoisin sauce
  • 1/4 cup creamy peanut butter

Instructions

  • First, steam or boil the shrimp. I used a steamer pan over a pan of water. Sprinkle 1 teaspoon salt over shrimp, and cook about 5 minutes or until shrimp turns pink.
    If you don't have a steamer pan or basket, you can boil the shrimp in a pan of water. Add 1 teaspoon salt to water.
  • When your shrimp has finished cooking, you will want to slice them in half lengthwise.
  • While your shrimp is cooking take a piece of the rice paper and dip into a bowl of warm water for about 5 seconds.
    You don't want to submerge any longer because the paper will become too soft and will fall apart.
  • Remove rice paper from water and let excess water drip off.
  • Lay rice paper on flat surface and place a piece of lettuce near the bottom of the rice paper. You will need to leave enough rice paper below the lettuce to fold the rice paper over it.
  • Add shredded carrots, julienned cucumber and chopped cilantro on top of lettuce.
  • Now fold the rice paper, from the bottom, up over the stack of veggies.
  • Fold each side of the rice paper toward the center.
  • Roll the bundle over once and place a few of the shrimp across the paper, then roll over again.
  • Keep rolling until you have completely finished the spring roll.
  • The rice paper will become pliable and almost sticky, by this point, and will stick to itself and remain closed.

Notes

Another option for a yummy dipping sauce…
1 teaspoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame seed oil
1/4 cup rice vinegar
1 teaspoon grated ginger
1 teaspoon minced garlic
Mix all ingredients together until well combined.

what is the difference between a spring roll and an egg roll?

Spring rolls are wrapped in rice paper and the filling ingredients are usually fresh vegetables and sometimes shrimp, or crabmeat. Occasionally, other types of cooked meats are used instead of seafood.

They are typically served as cold rolls with a side of dipping sauce.

Egg rolls are wrapped in a wheat based wrapper. The main ingredients for the filling are typically cooked cabbage, pork and sometimes other cooked veggies.

The entire roll is deep fried after it is filled.

These are the basic differences in the two, but you will certainly find different variations of both.

variations for Asian spring rolls

You can use all kinds of veggies for spring rolls. Red pepper, yellow pepper, celery, green onions, avocado, cabbage and bean sprouts are some other great options in addition to lettuce, carrots and cucumber.

Try chopped fresh mint or parsley in place of the chopped cilantro.

You can switch out the shrimp for fresh crab meat or keep them vegetarian by just using all vegetables.

white plate with 3 Asian spring rolls and chopsticks beside tray of 3 bowls of dipping sauces

I hope you enjoy this recipe for easy Asian spring rolls with peanut hoisin dipping sauce.

I would love to hear if you try making your own spring rolls and which dipping sauce variation was your favorite.

blessings,

michele signature

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white plate with 3 Asian spring rolls and chopsticks beside tray of 3 bowls of dipping sauces

If you would like ideas and inspiration for hosting a Chinese themed dinner party...

Chinese themed dinner party place setting and centerpiece bamboo placemat blue asian dinner plate white napkin with chinese symbol chopsticks fortune cookie for place card paper lanterns chinese take-out boxes with white flowers

and if you would like more Asian inspired recipes….

12 Comments

  1. These look delicious Michele! Thanks for the info about the difference between egg rolls and spring rolls – I had no idea! Pinned 🙂

    1. Thanks Cindy! I hope you get a chance to try them.

    1. Thanks so much Rachel!

  2. I can’t wait to try this!

    1. I hope you love them too!

  3. Oh my! These look delicious, Michele! I need to make these ASAP!

    1. I hope you enjoy them Jen!!

  4. Wendy McMonigle says:

    5 stars
    These look so good, Michele. I love shrimp, and this would be the perfect meal for me. Thanks for sharing such a yummy recipe.

    1. I hope you enjoy it!!

    1. Thank you! It was pretty tasty!

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