Thai Spring Roll Recipe

Prepare vermicelli

Place rice vermicelli in a large heatproof bowl. Pour boiling water over noodles to cover by about 1 inch and let sit 3–5 minutes until tender but slightly firm. Drain and rinse under cold water to stop cooking; drain well and cut into shorter, 6–8 inch lengths with kitchen scissors for easier rolling.

Cook and season shrimp

If shrimp are raw, bring a pot of water to a boil with 1 tsp salt. Add shrimp, cook 1–2 minutes until pink and opaque, then transfer to an ice bath to stop cooking. If already cooked, skip boiling. Pat shrimp dry, slice each shrimp in half lengthwise (optional) for easier biting, and toss gently with 1 tablespoon fish sauce to season. Keep chilled until assembly.

Prepare tofu (if using)

Press tofu for at least 15 minutes to remove excess water. Slice into thin strips (matchstick/julienne). In a nonstick skillet over medium heat, add 1 tsp oil and sauté tofu strips 3–5 minutes until lightly golden. Add 1 tablespoon soy sauce and cook 30 seconds more to glaze. Transfer to a plate to cool.

Prep vegetables and herbs

Julienne carrots, cucumber, and red pepper into thin matchsticks. Separate and wash lettuce leaves; pat dry. Rinse and dry basil, cilantro, and mint. Thinly slice green onion. Have all components laid out on a clean tray or cutting board for easy assembly.

In a medium bowl, whisk peanut butter with warm water until smooth and pourable. Add soy sauce, rice vinegar, brown sugar, lime juice, minced garlic, and chile garlic sauce. Whisk until fully combined and adjust consistency with additional warm water 1 tablespoon at a time to reach a dipping consistency. Taste and adjust seasoning: more lime for acidity, more sugar for sweetness, or more chile for heat. Transfer to a serving bowl and sprinkle with toasted sesame seeds if desired.

Fill a large shallow dish or pie plate with warm water (not boiling). Working one at a time, dip a rice wrapper into the water for about 4–6 seconds until it just becomes pliable but still slightly firm (it will continue to soften). Lay the wrapper flat on a clean damp tea towel or cutting board.

Place 1 lettuce leaf slightly off-center on the lower third of the wrapper. On top of the lettuce, arrange a small handful (about 2 tablespoons) of drained vermicelli, a few carrot sticks (about 1–2 tbsp), cucumber sticks, a couple of red pepper sticks, 2 shrimp halves (or 2–3 tofu strips), a couple of basil leaves, a few cilantro sprigs, and a mint leaf if using. Add a few slices of green onion for bite. Leave about 1–1.5 inches of space on the sides and bottom for folding.

Fold the bottom edge of the wrapper up over the filling, then fold both sides inward snugly. Continue to roll away from you, tucking tightly until sealed. If the wrapper edge won’t stick, dab a little water on the edge to seal. Place finished rolls seam-side down on a tray and cover with a damp towel to prevent drying. Repeat with remaining wrappers and fillings.

Yield: this method should make about 12 rolls (serves 4). Adjust filling quantities for larger or smaller batches.

Arrange spring rolls on a platter. Serve with peanut dipping sauce and sweet chili sauce on the side. Garnish sauces with a lime wedge and extra herbs if desired. For a finishing touch, sprinkle toasted sesame seeds over the sauce or rolls.

Storage: Store assembled rolls in a single layer in an airtight container lined with a damp paper towel in the refrigerator for up to 24 hours. For longer storage, wrap individually in plastic and freeze (texture will change). Leftover peanut sauce keeps 4–5 days refrigerated.