Vietnamese Spring Roll Recipe

Prepare vermicelli

Bring a medium pot of water to a gentle boil. Add rice vermicelli, turn off heat, and let sit for 3–4 minutes until tender but not mushy. Drain, rinse under cold water to stop cooking, and toss lightly with a few drops of neutral oil to prevent sticking.

Prepare proteins and vegetables

If using raw shrimp, poach in simmering water 2–3 minutes until pink, then cool and slice lengthwise. Slice cooked pork thinly. Julienne cucumber and carrot. Wash and dry lettuce, mint, basil, and cilantro. Separate leaves into single layers.

Set up rolling station

Fill a large shallow bowl or pie plate with warm (not hot) water for soaking rice papers. Place a clean damp towel or cutting board to roll on. Arrange fillings within easy reach: vermicelli, shrimp / pork, lettuce, herbs, cucumber, carrot.

Soak rice paper

Dip one rice paper wrapper into the warm water for 6–8 seconds until edges begin to soften but center is still a bit firm — it will continue to soften as you work. Lay the softened wrapper flat on the damp towel or board.

Assemble roll

Near the edge of the wrapper closest to you, place 1 lettuce leaf (trim if too large), a small handful (about 1 1/2 tbsp) of vermicelli, 2–3 cucumber and carrot julienne, 2 shrimp halves (cut-side down so they show through) and a few herb leaves and cilantro. If using pork, add 2–3 thin slices.

Roll tightly

Fold the bottom edge of the wrapper over the fillings, then fold in the left and right sides snugly, and continue rolling away from you to form a tight cylinder. Press gently to seal the edge — moist rice paper will stick. Place seam-side down on a platter. Repeat with remaining wrappers and fillings to make 6 rolls.

Store

If not serving immediately, cover finished rolls with a damp towel and plastic wrap to prevent drying. Best served within 2–3 hours.

Mix sauce

In a small bowl, combine peanut butter, hoisin sauce, soy sauce, rice vinegar, sugar (or honey), and sriracha. Whisk while adding warm water a tablespoon at a time until you reach a smooth, slightly pourable consistency (about 2–3 tbs of water; adjust).

Adjust seasoning

Taste and adjust: add more soy for salt, more vinegar for brightness, more sriracha for heat, or a touch more water to thin. Garnish with crushed roasted peanuts if desired.

Serve sauce in a small bowl alongside the spring rolls. Dip and enjoy.