Vietnamese Spring Roll (2) Recipe

Cook vermicelli

Bring a small pot of water to a boil. Add vermicelli rice noodles, remove from heat and let soak 3–4 minutes until tender but slightly firm. Drain in a colander, rinse under cold water to stop cooking, drain well and toss lightly to prevent clumping. Trim noodles with kitchen shears if too long so they fit the rice paper length.

Prep vegetables and herbs

Wash and dry lettuce, basil, mint and cilantro. Julienne carrot and seeded cucumber into thin matchsticks. Rinse and drain bean sprouts. Arrange all fillings on a plate for easy assembly.

Prepare shrimp

If shrimp are cold but cooked, pat dry and slice each in half lengthwise so they lay flat on the rice paper. If raw, poach in simmering water 1–2 minutes until opaque, then cool and halve.

In a small bowl combine peanut butter and hoisin. Stir in warm water 1 tablespoon at a time until the sauce reaches a smooth, spoonable consistency (about 2 tbsp). Add lime juice, soy sauce, sugar, minced garlic and chili. Taste and adjust: add more lime for brightness, more water to thin, or more chili for heat. Sprinkle crushed peanuts on top if desired.

Fill a wide shallow dish or pie plate with warm (not hot) water. Dip one rice paper wrapper into the water for 5–8 seconds until it just softens but still slightly firm — it will continue to soften on the work surface. Lay the softened wrapper on a clean damp cutting board or towel.

Place 1 lettuce leaf centered slightly below the middle of the wrapper. On top of the lettuce place a small handful (about 25 g) of drained vermicelli, arrange 3 shrimp halves in a line across the wrapper with the rounded side facing the edge that will be folded (so shrimp show through the wrapper), then add 1/2 the carrot, 1/2 the cucumber, half the bean sprouts and half the herbs (basil, mint, cilantro). Leave space at the sides and bottom for folding.

Fold the bottom edge of the wrapper up over the filling, tuck tightly against the fillings, then fold both sides in toward the center. Roll the wrapper away from you into a tight cylinder, finishing seam-side down. If wrapper is too dry while rolling, dampen your fingers with a little water or brush edge with a tiny amount of water. Repeat with second wrapper and remaining fillings to make the second roll.

Optional: Brush a light smear (about 1/4 tsp) of toasted sesame oil over the outside of each finished roll to add sheen and flavor. Cut rolls in half on the diagonal with a sharp, wet knife for cleaner slices, if desired.

Arrange the spring rolls on a plate with the peanut dipping sauce in a small bowl. Sprinkle the sauce with crushed peanuts and an extra chili dash if desired. Serve immediately for best texture; if storing briefly, cover with a damp towel and plastic wrap and consume within 4 hours.