Vietnamese Fresh Spring Rolls with Sesame Peanut Sauce

Name: Vietnamese Fresh Spring Rolls with Sesame Peanut Sauce
Total time: 1 h
Yield: 7 servings
Cuisine: asian
Ingredients: 10 sheets Vietnamese Rice Paper; 5 pieces Fried Tofu; 10 pieces Cooked Shrimp; 1 medium Green Bell Pepper; 1 medium Red Bell Pepper; 1 medium Cucumber; 1 medium Carrot; 2 large Eggs; 1 tbsp Cooking Oil; 1 tbsp White Sesame Seeds; 0.5 tsp Peanut Sauce; 1 tsp Sesame Oil; 3 tbsp Water; 0.5 tsp Black Vinegar; 1 tsp Light Soy Sauce; 1 root Coriander Root

A healthy and refreshing recipe for Vietnamese fresh spring rolls, filled with a variety of fresh vegetables, egg, and your choice of shrimp or tofu. Served with a homemade sesame peanut dipping sauce.

1h 7 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

180

Calories

10g

Protein

20g

Carbs

Fat

Scale recipe

7 servings

Original recipe

Ingredients16 items

Produce

⬜Fried Tofu5 pieces

🫑Green Bell Pepper1 medium

🌶️Red Bell Pepper1 medium

🥒Cucumber1 medium

🥕Carrot1 medium

🌿Coriander Root1 root

Seafood

🍤Cooked Shrimp10 pieces

Dairy

🥚Eggs2 large

Pantry

🍚Vietnamese Rice Paper10 sheets

🌻Cooking Oil1 tbsp

🥜Peanut Sauce½ tsp

🌰Sesame Oil1 tsp

⚫Black Vinegar½ tsp

醬Light Soy Sauce1 tsp

Spices

🍚White Sesame Seeds1 tbsp

Beverages

💧Water3 tbsp

Instructions

1
Julienne the green bell pepper, red bell pepper, cucumber, and carrot. Ensure all vegetables are cut to a similar thickness for aesthetic and textural consistency.
2
Crack 2 eggs into a bowl and whisk them well.
3
Heat a wok over medium-low heat and add 1 tablespoon of cooking oil, ensuring the entire surface is coated. Pour a small amount of whisked egg onto a ladle and spread it thinly in the wok to create a thin omelet. Cook until set, then remove. Repeat with the remaining egg mixture to make a second thin omelet.
4
Once the omelets have cooled slightly, stack them and roll them tightly. Slice the rolled omelets into thin strips.
5
Slice the fried tofu into thin, elongated pieces.
6
Peel the cooked shrimp, removing the head and shell, leaving the tail intact if desired.
7
For the dipping sauce, toast 1 tablespoon of white sesame seeds in a small pot over low heat until fragrant and slightly darker in color. Remove from heat.
8
Transfer the toasted sesame seeds to a mortar and pestle (or use a blender for larger quantities). Grind the sesame seeds until they form a coarse powder.
9
In a small bowl, combine the ground sesame seeds with 0.5 teaspoon of peanut sauce, 1 teaspoon of sesame oil, 0.5 teaspoon of black vinegar, and 1 teaspoon of light soy sauce. Add 3 tablespoons of water gradually, stirring until the sauce reaches a smooth, desired consistency. If too thick, add a little more water or sesame oil.
10
Finely chop the coriander root and stir it into the sesame peanut sauce.
11
To assemble the spring rolls, prepare a shallow dish with filtered water. Dip one rice paper wrapper into the water for a few seconds until it becomes soft and pliable (half-soft state). Do not oversoak.
12
Lay the softened rice paper wrapper flat on a clean surface. Arrange a small amount of julienned bell peppers and egg strips near one edge. Fold the edge over the filling, then fold in the sides. Continue rolling tightly until a neat spring roll is formed. For shrimp rolls, place one peeled shrimp on top of the first layer of filling before rolling.
13
For tofu rolls, arrange a small amount of julienned cucumber, carrot, and egg strips near one edge. Fold the edge over the filling, then fold in the sides. Place one slice of fried tofu on top of the first layer of filling before rolling tightly.
14
Serve the fresh spring rolls immediately with the homemade sesame peanut dipping sauce.

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Cuisineasian