Spring Roll Recipe

Make peanut-hoisin sauce

In a small bowl whisk together hoisin sauce, peanut butter, soy sauce and 2 tablespoons warm water until smooth. Adjust consistency with a little more warm water if too thick. Transfer to a serving bowl and sprinkle crushed roasted peanuts over top. Set aside.

Prepare a shallow wide bowl (or pie dish) with warm water for softening rice paper wrappers. Keep a clean damp kitchen towel or cutting board nearby for assembling.

Cook rice vermicelli according to package instructions (usually 3–4 minutes in boiling water), drain, rinse under cold water, then drain thoroughly and toss lightly with a tiny drizzle of neutral oil to prevent sticking. Portion into 12 small bundles (about 0.25 oz / 7–8 g each).

Prepare all vegetables and herbs as listed: julienne carrots, cucumber, and red pepper; trim lettuce leaves; pick mint and cilantro leaves; thinly slice green onion; rinse and drain bean sprouts. Lay components out on a large platter for easy assembly.

If using shrimp: pat dry, butterfly and halve lengthwise so pieces lay flat in roll. If using tofu: press to remove moisture, cut into thin matchsticks and lightly pan-sear in 1 tsp oil until golden for extra flavor; cool before using.

One at a time, dip a rice paper wrapper into the warm water for about 5–8 seconds until it just becomes pliable but not completely soft (it will continue to soften on the towel). Lay the wrapper on the damp towel or cutting board with the slightly firmer side closest to you.

About 3 inches from the near edge, place one butter lettuce leaf (tear to fit if large), a small bundle of vermicelli, 1–2 pieces shrimp or a small amount of tofu if using, a small handful of julienned carrot, cucumber, red pepper, a few bean sprouts, 1–2 mint leaves, and a cilantro sprig. Sprinkle a little sliced green onion. Squeeze a little lime over the filling if desired.

Fold the near edge of the wrapper up and over the filling, tuck tightly, fold in the left and right sides toward the center, then continue rolling away from you to close the roll completely (like a burrito). Place seam-side down on a platter. Repeat with remaining wrappers and filling components. Aim for 12 rolls.

Serve rolls whole or cut in half on the bias. Provide the peanut-hoisin dipping sauce alongside. Garnish sauce with extra crushed peanuts and lime wedges on the side.