Fresh Spring Roll Recipe

Make the dipping sauce

In a small bowl, whisk together 120 ml hoisin sauce and 60 g creamy peanut butter until smooth. Add 15 ml soy sauce, 15 ml lime juice, and 5 ml sriracha. Gradually whisk in 60 ml warm water until you achieve a pourable but slightly thick consistency. Taste and adjust: add a pinch of salt if needed. Transfer to a serving bowl and sprinkle with 30 g crushed roasted peanuts and 1 tsp toasted sesame seeds.

Pour 800 ml warm (not boiling) water into a shallow wide dish large enough for rice paper. This is for softening the rice wrappers as you assemble; replace water if it cools too much during assembly.

Cook vermicelli rice noodles according to package instructions (usually 3–5 minutes in boiling water). Drain, rinse under cold water to stop cooking, and toss gently with 1/4 tsp salt and 1/8 tsp black pepper. Set aside in a shallow bowl so they’re easy to portion.

Prepare vegetables: shred carrots, julienne cucumber and red pepper, separate lettuce leaves, and pick mint, cilantro, and basil leaves. Keep items in separate bowls so assembly is quick and tidy.

If using shrimp: halve cooked shrimp lengthwise so they lie flat in the roll. If using chicken: shred cooked chicken finely. If using tofu: press tofu for 20–30 minutes, slice into 1/2-inch slabs, season lightly with 1/4 tsp salt and 1/8 tsp pepper, then pan-fry in 1 tbsp neutral oil over medium-high heat 3–4 minutes per side until golden. Cut tofu into thin strips. Keep protein warm or at room temperature for assembly.

Set up an assembly station: a clean work surface, the shallow dish of warm water, bowls of noodles, vegetables, herbs, protein, and a damp towel to cover finished rolls so they don’t dry out.

Working with one rice paper at a time, submerge one rice paper round in the warm water for 8–12 seconds until it becomes pliable but still slightly firm (it will continue to soften on the work surface). Lay softened wrapper on the damp towel or work surface with one edge closest to you.

Place 1 lettuce leaf near the bottom third of the wrapper (this prevents tearing and helps sliding out the roll). On top of the lettuce, arrange a small handful (about 35–40 g) of vermicelli, a small pinch (about 2 tbsp) each of shredded carrot and cucumber, 1–2 tbsp red bell pepper strips, 2–3 mint leaves, 2–3 cilantro sprigs, and 2–3 basil leaves if using. Add 3–4 shrimp halves (or 2–3 tbsp shredded chicken, or 3–4 tofu strips) lengthwise across the filling so they will be visible on the outside of the roll.

Fold the bottom edge of the rice paper over the filling, then fold in both sides snugly like an envelope. Continue rolling away from you, tucking the filling as you go, until sealed. If the wrapper resists sealing, wet the top edge lightly with water to help it stick.

Place finished roll seam-side down and cover with a damp towel. Repeat with remaining wrappers and ingredients to make 8 rolls.

Arrange rolls on a platter. Garnish the dipping sauce with additional crushed peanuts and a sprinkle of toasted sesame seeds. Serve rolls with sauce and lime wedges on the side.

Tips: serve immediately for best texture; refrigerate leftovers in an airtight container with damp paper towel for up to 24 hours (wrappers will become chewier).