Vietnamese Spring Rolls Recipe

Cook and cool vermicelli

Bring a medium pot of water to a boil. Remove from heat, add rice vermicelli and let soak for 3–4 minutes until tender but still slightly springy. Drain in a colander and rinse under cold running water to stop cooking. Toss lightly with a few drops of neutral oil to prevent sticking and set aside.

Prepare proteins: If using leftover cooked pork or chicken, slice thinly against the grain into strips about 2–3 inches long. If starting from raw protein, poach or quickly pan-sear until cooked through and cool before slicing. Halve each shrimp lengthwise so they lie flat on the rice paper.

Vegetables and herbs: Julienne carrot and cucumber into thin matchsticks. Wash and dry all herbs and lettuce leaves thoroughly; remove large stems from cilantro. Keep components separated on a tray for easy assembly.

In a small bowl, combine peanut butter, hoisin, soy sauce, rice vinegar and lime juice (if using). Stir while adding warm water 1 tablespoon at a time until the sauce reaches a smooth, pourable consistency (about 2 tablespoons). Taste and adjust: add sriracha for heat, more soy for salt, or more lime for brightness. Sprinkle crushed peanuts on top before serving.

Whisk fish sauce, lime juice, warm water and sugar until sugar dissolves. Add minced garlic and sliced chili. Taste and adjust balance between salty, sweet and sour. Serve in a small bowl alongside rolls.

Prepare a clean, flat work surface and a shallow wide bowl or pie dish of warm water for soaking each rice paper. Keep a small bowl of cold water nearby if you prefer to keep hands cool while handling the wrappers.

Soak one rice paper round: dip the rice paper into the warm water for 5–8 seconds until the edges begin to soften but the center is still slightly firm (it will continue to soften on the surface). Lay the wrapper flat on the work surface.

Place fillings: about one-third of the way up from the bottom edge, arrange 1 small lettuce leaf (or a few greens), a small handful (about 1/8 cup) of vermicelli, 2–3 shrimp halves with the curved side facing down toward the edge so they will show on the finished roll, 1–2 slices of pork or chicken, a small pinch (about 1 tablespoon) each of carrot and cucumber, and 2–3 leaves each of mint, basil and cilantro. Do not overfill — keep a 1–1.5 inch border at sides and top.

Fold and roll: fold the bottom edge of the wrapper up over the filling, then fold in both sides snugly, and continue rolling away from you to close completely, like a burrito. The wrapper will seal itself; if needed, wet the top edge lightly with water and press to seal. Transfer the finished roll to a plate and cover loosely with a damp towel to keep from drying out. Repeat with remaining wrappers and fillings.

Notes for consistent results: work in small batches so wrappers do not become sticky; if a wrapper tears, use it immediately and finish rolling gently or discard and start with a fresh wrapper. Keep completed rolls slightly chilled or at room temperature and serve within 2 hours for best texture.

Cut each roll in half on the bias if desired and arrange on a platter. Serve immediately with peanut sauce and/or nuoc cham on the side. Sprinkle crushed peanuts over peanut sauce and add extra herbs and lime wedges for garnish.