Vietnamese Spring Roll(2) Recipe

Prepare dipping sauce

If using store-bought hoisin peanut sauce, pour 1/4 cup into a small serving bowl. If making quickly at home, whisk together 2 tablespoons hoisin, 1 tablespoon creamy peanut butter, 1/2 teaspoon soy sauce, 1 teaspoon lime juice, and 1–2 teaspoons warm water to reach dipping consistency; transfer to a small bowl.

Set out a wide, shallow bowl or pie plate filled with warm (not boiling) water for soaking the rice paper wrappers. Have a clean damp kitchen towel or parchment on the counter for assembling the rolls.

If your shrimp are precooked, rinse under cold water and pat dry. Slice each shrimp in half lengthwise so you have 8 thin shrimp halves (2 shrimp per roll). Arrange 2 shrimp halves per roll, curved side down, to be visible through the rice paper when wrapped.

Cook rice vermicelli according to package instructions (usually soak in hot water 3–5 minutes), drain, and rinse with cold water. Trim and julienne the carrot, cucumber, and red pepper into thin matchsticks. Pluck leaves from mint, cilantro, and basil. If using lettuce, tear leaves to fit inside the wrapper.

To assemble one spring roll (repeat for the second): place one rice paper wrapper flat on the damp towel. Dip quickly (about 3–4 seconds) into the warm water until pliable but still slightly firm — it will continue to soften on the towel. Lay the wrapper on the towel with the slightly tacky side up.

About 1.5–2 inches from the bottom edge of the wrapper, layer: one small torn lettuce leaf (optional), a small pinch (about 2 tablespoons) of rice vermicelli, a few carrot matchsticks, cucumber, and red pepper, arrange 2 halved shrimp with the cut side down so they will show through the wrapper, and top with 2–3 mint leaves, 2–3 cilantro leaves, and 1–2 basil leaves (if using). Keep fillings centered and do not overfill.

Fold the bottom edge of the wrapper up and over the filling, then fold both sides in snugly. Continue rolling away from you to form a tight cylinder, tucking as you go so the shrimp remain visible along the seam. Make sure the final edge is sealed; if needed, brush the edge with a little water to secure.

Place the finished roll seam-side down on a plate. Repeat the soaking and assembly process for the second roll with remaining ingredients. Cover finished rolls with a damp towel to prevent drying.

Serve the two spring rolls whole or cut in half on the diagonal. Serve with the hoisin-peanut dipping sauce and lime wedge on the side.