Spring Roll (fresh, Rice-paper Wrapped) Recipe

Make the hoisin dipping sauce

In a small bowl combine 1 cup hoisin sauce with 1 tsp sriracha (optional) and 2 tbsp warm water to thin slightly. Taste and adjust heat. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top. Keep at room temperature until serving.

Set out a large shallow dish or pie plate with warm (not hot) water for softening rice papers. Lay a clean, damp kitchen towel on your work surface to build rolls on.

Prepare shrimp

If using shrimp: bring a small pot of water to a simmer. Add peeled shrimp and cook 1–2 minutes until opaque and just cooked through. Immediately transfer to an ice bath to stop cooking. Pat dry and slice each shrimp in half lengthwise (butterfly) so a flat piece can lay against the rice paper.

Prepare chicken

If using cooked chicken: shred or thinly slice to about 1/4-inch strips. Ensure pieces are bite-sized so they fit inside the roll without tearing the wrapper.

Prepare tofu

If using tofu: press extra-firm tofu for 15–30 minutes to remove moisture, slice into 1/4-inch planks, toss lightly with 1/4 tsp salt and 1 tbsp neutral oil, and pan-fry over medium-high heat until golden on both sides, about 3–4 minutes per side. Drain on paper towel and cut into 1/4-inch strips.

Cook rice vermicelli: Bring a pot of water to a boil, remove from heat, add noodles and soak 3–4 minutes (or according to package) until tender but still slightly firm. Drain and rinse under cold water; cut long strands in half with kitchen shears to make filling easier (about 8–10-inch lengths). Toss with a drizzle (1 tsp) of sesame oil or neutral oil to prevent sticking.

Prepare vegetables and herbs: Julienne cucumber, carrot, and red pepper into matchsticks about 2–3 inches long. Thinly slice scallions lengthwise into matchsticks. Pick mint leaves whole if small, or tear larger leaves. Have cilantro sprigs ready.

Soften rice paper: Working one at a time, dip a rice paper wrapper into the warm water dish for 8–12 seconds until pliable but not falling apart. Lay it onto the damp towel with a slightly longer edge facing you (onto which you'll fold).

Layer fillings: On the lower third of the wrapper (closest to you) place 1 leaf of butter lettuce (trim if very large) to help protect wrapper from tearing. On top of the lettuce put a small handful (~1/4 cup) of rice vermicelli, 1–2 strips of your chosen protein (or 2 shrimp halves), a small handful (about 2–3 tbsp total) of julienned cucumber, carrot, and red pepper, 2–3 mint leaves, a few cilantro leaves, and 2–3 scallion sticks. Keep the filling modest and centered so the wrapper can close easily.

Roll the spring roll: Fold the bottom edge of the wrapper up over the filling, tuck once firmly, fold the left and right edges in toward the center, then continue rolling away from you to form a tight cylinder. The lettuce will stick and seal the rice paper. If the wrapper is still dry at the final edge, wet it lightly with a fingertip dipped in warm water to seal.

Repeat to make 8 rolls. Arrange on a plate seam-side down. Cover lightly with a damp towel to keep them from drying if not serving immediately.

To serve: Sprinkle the rolls or the dipping sauce with toasted sesame seeds if desired. Serve the hoisin-peanut dipping sauce and additional soy sauce or lime wedges on the side for guests to customize. Eat within 1–2 hours for best texture—rice paper becomes tougher if refrigerated for long periods.