Thai Spring Roll (1) Recipe

Soak and cook vermicelli

Place rice vermicelli in a heatproof bowl. Pour enough boiling water to cover and let sit 4–5 minutes until tender but not mushy. Drain, rinse under cold water, gently squeeze to remove excess water, and set aside in a small mound.

Prepare vegetables and herbs

Wash and pat dry lettuce, mint, cilantro, and basil. Julienne carrot, cucumber, and red pepper into thin matchsticks about 2–3 inches long so they fit inside the roll. Halve cooked shrimp lengthwise.

Set up rolling station

Fill a shallow wide bowl or pie plate with warm water for softening rice papers. Lay a clean damp kitchen towel or cutting board nearby to roll on. Arrange fillings in small piles for easy assembly.

In a small bowl, whisk together peanut butter, hoisin, soy sauce, lime juice, brown sugar and minced garlic if using. Add warm water 1 tablespoon at a time until sauce reaches a smooth dipping consistency (about 3 tablespoons). Taste and adjust: add more lime for brightness, more sugar for sweetness, or Sriracha/red pepper flakes for heat. Transfer to a serving ramekin and sprinkle crushed peanuts on top.

Working with one rice paper at a time, submerge the wrapper in warm water for about 8–12 seconds, turning once, until it is pliable but still slightly firm (it will continue to soften on the towel). Lay the softened wrapper flat on the damp towel or board.

Place one lettuce leaf centered on the lower third of the wrapper (lettuce keeps the wrapper from getting soggy). On top of the lettuce, place a small handful (about 1/4 cup) of drained vermicelli, 2 shrimp halves with the curved side facing out so they show through the wrapper, a few carrot and cucumber matchsticks, a couple of red pepper strips, and 2 mint leaves and 2 cilantro sprigs (and basil if using). Do not overfill — leave border space to fold.

Fold the bottom edge of the rice paper up over the filling, then fold the left and right sides inward snugly. Continue rolling tightly from the bottom to the top, tucking in fillings as you go, to form a sealed cylinder. Place seam-side down on a serving plate. Repeat with remaining wrappers and fillings to make 4 rolls.

Trim ends slightly if desired for a neat appearance. Serve rolls whole or halved on a plate with peanut dipping sauce on the side. These are best served within 1–2 hours; keep covered with a damp towel to prevent drying.