Summer Rolls Recipe

Make the peanut-hoisin dipping sauce

In a medium bowl combine hoisin sauce and peanut butter. Add 1 tbs warm water and whisk until smooth. Stir in soy sauce, rice vinegar and sriracha. Taste and adjust: add a splash more water to thin, more sriracha for heat, or 1 tsp honey if you prefer sweeter. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top just before serving.

Arrange your rice paper wrappers on a large plate. Fill a shallow baking dish or pie plate with warm water (room temperature to slightly warm). Have the dipping sauce set out near your rolling station.

Prepare shrimp and imitation crab

If shrimp are raw, poach in simmering salted water for 2–3 minutes until opaque and firm; immediately transfer to an ice bath to stop cooking. If pre-cooked, simply rinse and pat dry. Slice larger shrimp in half lengthwise so they lie flat in the roll. Shred or thinly slice the imitation crab into long strips.

Soak and season rice noodles

Place rice vermicelli in a large bowl and cover with 3 cups warm water. Let soak 5–7 minutes until pliable but still slightly firm, then drain and rinse under cold water. Cut noodles into shorter 6–8 inch lengths with kitchen shears to make rolling easier. Toss drained noodles with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prepare vegetables and herbs: rinse and drain bean sprouts; julienne cucumber, carrot and bell pepper; pick mint and cilantro leaves from stems; trim and halve scallions lengthwise so they form long thin strips.

Taste a small amount of the veg mix and adjust seasoning if desired. Keep components separate in shallow bowls for assembly.

Set up an assembly station: rice paper and warm water, small towel, all filling bowls within reach, and a clean plate for finished rolls.

Wet the rice paper

Dip one rice paper wrapper into the warm water for 5–8 seconds until just pliable (it will continue to soften on the towel). Lay it flat on a clean damp towel or cutting board. Do not over-soak or it will tear.

Layer fillings

About one-third of the way up from the bottom edge of the wrapper, lay 4–5 shrimp halves lengthwise with rounded side facing down toward the outer edge (this makes a pretty cross-section). Place a small handful (about 2 tbsp) of rice noodles on top of the shrimp, then add a small amount (about 2 tbsp) of bean sprouts, a few strips of cucumber, carrot, red pepper, 2–3 pieces of imitation crab, 3–4 mint leaves, and a few cilantro leaves. Avoid overfilling — you should see a 1–1.5 inch border on the sides.

Roll the paper

Fold the bottom edge of the wrapper up over the filling, tuck firmly but gently, fold in the left and right sides to enclose the filling, then continue rolling tightly until sealed. Place finished roll seam-side down on a platter. Repeat with remaining wrappers and filling. If rolls will sit more than 20 minutes, cover loosely with plastic wrap and refrigerate.

Serve

Cut rolls in half on the diagonal with a sharp, slightly damp knife if desired. Serve chilled or at room temperature with the peanut-hoisin dipping sauce, lime wedges, and optional butter lettuce for wrapping. Garnish sauce with crushed peanuts.