Spring Rolls (월남쌈) Recipe

Cook rice vermicelli

Bring 800 ml of water to a boil in a pot. Add the rice vermicelli, stir to separate, and cook 2–3 minutes until just tender (follow package timing). Drain in a colander and rinse under cold running water to stop cooking. Toss lightly and set aside to cool and drain.

Prepare vegetables

While noodles cook, rinse bean sprouts and drain. Slice cucumber into long, thin matchsticks (julienne). Separate lettuce into whole leaves and pat dry. Rinse cilantro and mint, shake off excess water and roughly trim stems if very long. Thinly slice scallions on a bias if using.

Poach and season shrimp

Bring 250 ml water to a gentle simmer in a small saucepan with 1 tsp salt and 1 tsp vegetable oil. Add shrimp and simmer 2–3 minutes until they turn pink and opaque. Remove shrimp immediately to a bowl of ice water to stop cooking. When cool, drain and pat dry. Slice each shrimp in half lengthwise if desired (for a flat presentation inside wrappers) or leave whole.

Set up rolling station

Fill a wide shallow bowl or skillet with about 200–300 ml warm (not hot) water for soaking each rice paper wrapper. Arrange cooled rice noodles, cucumber matchsticks, bean sprouts, lettuce leaves, cilantro/mint, scallions and shrimp within easy reach.

Soak wrapper

Dip one rice paper wrapper into the warm water for 6–10 seconds until it softens but is still slightly firm (it will continue to soften on the board). Lay the softened wrapper flat on a clean damp cutting board or towel.

Layer ingredients

On the lower third of the wrapper (closest to you), place: 1 lettuce leaf (trimmed to fit), a small handful (about 15–20 g) of noodles, a few cucumber matchsticks (around 6–8), a small handful (about 15–20 g) of bean sprouts, 4–6 cilantro leaves and 1–2 mint leaves (if using), and 2 shrimp halves or 1 whole shrimp placed with the seam-side down so they’ll show on the final roll. Do not overfill; leave at least 2.5–5 cm clear at the top edge.

Roll tightly

Fold the bottom edge of the wrapper up over the filling, tuck the sides in toward the center, then roll firmly away from you to seal. The rice paper will stick to itself to close. Place finished rolls seam-side down on a plate lined with a damp towel to prevent sticking. Repeat with remaining wrappers and fillings to make 8 rolls.

Make peanut-hoisin dipping sauce

In a small bowl, whisk together 4 tbsp hoisin sauce and 2 tbsp peanut butter until smooth. Stir in 1 tbsp soy sauce, 3 tbsp warm water to loosen, 1 tsp rice vinegar, and 1 tsp sriracha if you want heat. Adjust thickness with extra water a teaspoon at a time. Taste and add a squeeze of lime juice if desired. Sprinkle with 2 tbsp crushed roasted peanuts before serving.

Place spring rolls on a serving platter with the dipping sauce. Serve immediately so rice papers remain slightly tender. Leftover components (noodles, vegetables, herbs) can be stored separately in airtight containers in the fridge for up to 2 days, but assembled rolls are best eaten the same day.