Rice Paper Spring Rolls with Sweet Chili Dipping Sauce

Translucent rice paper wraps hug ribbons of fresh vegetables, tender rice noodles, and plump shrimp or silky tofu. Each roll is a cool, crunchy bite that snaps with sweetness from carrot, crispness from cucumber, and a bright pop from bell pepper. The sweet chili sauce brings gentle heat and a glossy tang that makes every bite addictive. These rolls travel beautifully, hold up for hours in the fridge, and turn lunch into something you actually look forward to. No cooking required once your shrimp or tofu is ready, just a little assembly rhythm and you'll be rolling like a pro by the third one.

By TasteBuds

Recipe details

Yield
4 people (8 rolls)
Prep time
35 minutes
Cook time
10 minutes
Total time
45 minutes

Ingredients

  • 3 oz rice vermicelli noodles (thin rice noodles)
  • 12 oz medium shrimp, peeled and deveined (or 12 oz firm tofu, pressed and sliced into strips)
  • 8 sheets rice paper wrappers (8-inch/22 cm round)
  • 1 large carrot, peeled
  • 1 medium cucumber
  • 1 medium red bell pepper
  • 1/2 cup fresh cilantro, leaves picked (optional)
  • 1/4 cup fresh mint, leaves picked (optional)
  • 3/4 cup sweet chili sauce (store-bought or homemade, see instructions)
  • 1/2 cup granulated sugar (for homemade sauce)
  • 1/2 cup rice vinegar (for homemade sauce)
  • 1/4 cup water (for homemade sauce)
  • 2 cloves garlic (for homemade sauce)
  • 1 tsp red chili flakes (for homemade sauce, adjust to taste)
  • 1 tsp cornstarch (for homemade sauce)
  • pinch salt (for cooking shrimp)

Instructions

  1. Bring a medium pot of water to a boil over high heat. Add a pinch of salt.
  2. While the water is heating, julienne 1 large carrot, peeled into thin matchsticks (or use a vegetable peeler to make ribbons).
  3. Halve 1 medium cucumber lengthwise, scoop out the seeds with a spoon, then slice into thin strips.
  4. Remove the stem and seeds from 1 medium red bell pepper, then slice into thin strips.
  5. Pick the leaves from 1/2 cup fresh cilantro and 1/4 cup fresh mint if using. Set all the prepped vegetables and herbs aside.
  6. Once the water boils, add 3 oz rice vermicelli noodles and cook according to package directions, usually 3 to 4 minutes, until tender. Drain, rinse under cold water, and set aside.
  7. Return the pot to the stove, refill with fresh water, and bring to a boil again. Add 12 oz medium shrimp, peeled and deveined and cook for 2 to 3 minutes until they turn pink and opaque. Drain and rinse under cold water. If using tofu, skip this step and slice 12 oz firm tofu, pressed into thin strips.
  8. If making homemade sweet chili sauce, mince 2 cloves garlic.
  9. In a small saucepan, whisk together 1/2 cup granulated sugar, 1/2 cup rice vinegar, 1/4 cup water, 2 cloves garlic, minced, and 1 tsp red chili flakes. Bring to a simmer over medium heat.
  10. In a small bowl, mix 1 tsp cornstarch with 1 tablespoon cold water to make a slurry. Once the sauce simmers, stir in the slurry and cook for 1 to 2 minutes until the sauce thickens slightly and turns glossy. Remove from heat and let cool. If using store-bought sweet chili sauce, skip the last three steps and just pour 3/4 cup sweet chili sauce into a serving bowl.
  11. Fill a large bowl with warm (not hot) water. Dip 1 rice paper wrapper (8-inch/22 cm round) into the water for 3 to 5 seconds until it just begins to soften, then lay it flat on a clean kitchen towel or large plate.
  12. On the lower third of the wrapper, lay a small handful of rice vermicelli noodles, a few strips of carrot, cucumber, and red bell pepper, 2 or 3 shrimp (or a few strips of tofu), and a few leaves of cilantro and mint if using. Don't overfill or the roll will tear.
  13. Fold the bottom edge of the wrapper up over the filling, fold in the sides like a burrito, then roll tightly away from you to seal. The wrapper will stick to itself. Set the finished roll seam-side down on a plate and cover with a damp towel so it doesn't dry out.
  14. Repeat the dipping, filling, and rolling process with the remaining 7 rice paper wrappers and filling ingredients until you have 8 rolls.
  15. If desired, slice each roll in half diagonally with a sharp knife to show off the colorful filling. Serve immediately with the sweet chili dipping sauce, or cover and refrigerate for up to 4 hours.