Spring Roll (1) Recipe

Prepare dipping sauce

Spoon 3 tablespoons hoisin sauce into a small ramekin. If desired, thin slightly with 1 teaspoon warm water to a dipping consistency. Sprinkle crushed peanuts on top and set aside.

Fill a large shallow bowl or pie plate with warm (not boiling) water for soaking the rice paper wrapper.

If using shrimp: halve each cooked shrimp lengthwise. If using shredded chicken or tofu, shred or slice into thin strips about 1/4 inch wide so they roll easily.

Pick whole basil, mint and cilantro leaves and trim any large stems so only leafy portions remain. Lay them ready on a plate for assembly.

Cook rice vermicelli according to package instructions (usually soak in hot water 3–5 minutes), drain, rinse under cold water, then drain well and toss lightly to prevent clumping. Measure 1/4 cup per roll.

Julienne cucumber, carrot and red pepper into thin matchsticks about 2–3 inches long. Tear lettuce leaf into a strip about the width of the wrapper's center.

Soak the rice paper wrapper: submerge the 8.5" rice paper in the warm water for 8–12 seconds until the edges just begin to soften. Lay the wrapper flat on a clean, slightly damp cutting board or a damp kitchen towel (it will continue to soften as you work).

Place fillings: about one-third of the way up from the bottom edge of the wrapper, arrange ingredients in a single layer in this order (left-to-right across the center): 1/4 cup vermicelli (loose), a small strip of lettuce, 2–3 halved shrimp with cut side down so they show through the wrapper (or 3 pieces of chicken/tofu), a few cucumber julienne, a few carrot julienne, a few red pepper slices, and 2 basil leaves, 3 mint leaves, and 3 cilantro leaves placed flat.

Fold and roll: fold the bottom edge of the wrapper up and over the fillings, tuck it snugly under the fillings, then fold both sides inward over the ends to enclose them. Continue rolling tightly from the bottom up to the top until sealed. The wrapper will stick to itself and seal the roll.

Repeat soaking and filling for additional rolls if desired. Lightly brush each finished roll with 1/4 teaspoon sesame oil (optional) and sprinkle a pinch of black pepper if using.

Slice the roll in half on a sharp diagonal (optional) and serve immediately with hoisin dipping sauce and a lime wedge on the side for squeezing.

Notes: Make rolls just before serving for best texture — rice paper can become sticky if stored too long. All ingredient quantities above are scaled for one spring roll; multiply as needed for more servings.