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Ingredients
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Spring Roll Ingredients
Dipping Sauce Ingredients
Method
Spring Roll Preparation
- 1
Soak Rice Vermicelli Noodles
In a bowl, soak the rice vermicelli noodles in hot water for about 10 minutes or until softened. Drain and set aside.
- 2
Prepare Shrimp
If using whole shrimp, peel and devein them. Cut them in half lengthwise for easier rolling. Set aside.
- 3
Prepare Vegetables and Herbs
Wash and dry the lettuce leaves, mint leaves, cilantro leaves, carrots, and cucumber. Cut the cucumber into thin strips and julienne the carrots.
- 4
Soften Rice Paper Wrappers
Fill a shallow dish or plate with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened. Remove and lay it flat on a clean surface.
- 5
Assemble the Spring Rolls
On the lower third of the softened rice paper, place 2-3 shrimp halves, a small amount of rice vermicelli noodles, a lettuce leaf, a few mint and cilantro leaves, and some julienned carrots and cucumber. Fold the sides of the wrapper inward and then roll it tightly from the bottom to the top. Repeat with remaining ingredients.
Dipping Sauce Preparation
- 6
Mix Dipping Sauce
In a small bowl, combine the hoisin sauce, peanut butter, and water. Stir until smooth. If the sauce is too thick, add a little more water to reach desired consistency.
- 7
Garnish Sauce
Sprinkle crushed peanuts and chili flakes on top of the dipping sauce for extra flavor and texture.
