越南春捲 Vietnamese Spring Rolls Recipe

Make dipping sauce

In a small bowl whisk together hoisin sauce, peanut butter, and 2 tablespoons water until smooth. Add sriracha to taste for heat. Squeeze in juice of half the lime (about 1 tsp) and stir. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top just before serving.

Prep rice paper

Fill a wide shallow bowl or pie dish with warm (not hot) water. Keep a clean damp kitchen towel and a flat work surface nearby. Each roll will be assembled immediately after softening the wrapper.

Prepare shrimp

If using shrimp: pat cooked shrimp dry. Slice each shrimp in half lengthwise (optional) so they lie flat in the roll. Toss with 1 tsp fish sauce, 1/4 tsp salt and a pinch of black pepper. Set aside at room temperature.

Prepare tofu (alternative)

If using tofu: press tofu 15–30 minutes to remove excess water. Cut into 1/4" slices or long strips. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and cook 3–4 minutes per side until golden and slightly crisp. Finish with 1 tsp fish sauce, 1/4 tsp salt and a pinch of pepper; toss to coat. Transfer to a plate and let cool slightly.

Cook vermicelli

Bring a pot of water to a boil. Remove from heat, add vermicelli rice noodles and let soak 3–4 minutes until tender but still slightly firm. Drain and rinse under cold water to stop cooking. Shake off excess water and cut long strands into shorter lengths (optional) so rolls are easier to eat.

Prep vegetables and herbs

Julienne the carrot and cucumber into thin matchsticks. Tear lettuce into pieces slightly narrower than the rice paper. Pick mint, cilantro and basil leaves; remove large stems. Have all components laid out for assembly.

One at a time, dip a rice paper round into the warm water for about 5–7 seconds until pliable but not too soft (it will continue to soften on the work surface). Lay the softened wrapper on the damp towel or work surface with a slightly textured side up.

Place 1 leaf of lettuce about 1–1.5 inches from the edge closest to you. On top of the lettuce, add a small handful (about 1/8 cup) of vermicelli noodles, a few carrot sticks (about 1–2 tbs), a few cucumber sticks (1–2 tbs), 2–3 mint leaves, 2–3 cilantro leaves and 1–2 basil leaves if using.

Add protein: place 2 shrimp halves (or a strip of tofu) in a single row across the filling so they will show through the wrapper, or add 3 whole shrimp per roll depending on size. Do not overfill.

Fold technique: fold the bottom edge of the wrapper up over the filling, then fold the left and right sides inward snugly. Roll away from you, keeping the filling tight, until the seam is sealed. Place finished rolls seam-side down on a platter and cover with a damp towel to keep soft. Repeat with remaining wrappers and filling.

Arrange rolls on a serving plate. Pour remaining lime juice over the dipping sauce if desired and garnish with extra crushed peanuts. Serve immediately with the peanut-hoisin dipping sauce. Leftover rolls are best eaten the same day; store wrapped individually in plastic wrap and refrigerate up to 24 hours (wraps will firm up).