Spring Rolls Recipe

Make the peanut-hoisin dipping sauce

In a small bowl whisk together 1/2 cup hoisin sauce and 3 tablespoons smooth peanut butter until smooth. Add 2 tablespoons warm water, a teaspoon at a time, to reach a drizzleable consistency. Stir in 2 teaspoons soy sauce if you want saltier umami flavor. Taste and adjust: more hoisin for sweetness, more peanut butter for richness. Sprinkle crushed peanuts on top when serving.

Fill a shallow wide bowl or pie dish with warm water (about room temperature to slightly warm). Place rice paper wrappers within arm's reach on a flat work surface, a clean damp towel nearby to cover finished rolls so they don't dry out.

Cook the rice vermicelli

Bring a pot of water to a gentle boil. Remove from heat, add 100 g rice vermicelli and let soak for 3–5 minutes until tender but not mushy. Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon sesame oil and 1/4 teaspoon salt to season and prevent sticking.

Prepare vegetables and herbs

Julienne or thinly slice carrot (about 1 cup), cucumber (1/2 cup), and red bell pepper (1/2 cup). Thinly slice green onions on the diagonal. Tear or trim lettuce leaves so they fit inside the wrappers (one leaf per roll). Rinse and pat dry mint and cilantro leaves. If using bean sprouts, rinse and drain them.

If using shrimp: slice each cooked shrimp lengthwise so they lay flat inside the roll. If using tofu: press to remove excess moisture, slice into strips about 1/2 inch thick, and optionally pan-fry 1–2 minutes per side in a nonstick skillet with a little oil until golden for better texture. Pat dry and set aside.

One at a time: dip a rice paper wrapper into the warm water for about 3–6 seconds until pliable but not too soft (it will continue to soften on the board). Lay the softened wrapper on your clean work surface.

On the lower third of the wrapper, place: one small lettuce leaf, a small handful (about 2 tablespoons) of seasoned vermicelli, a small cluster of julienned carrots, cucumber, red pepper, a few sprigs of mint and cilantro, some green onion slices, and a small handful of bean sprouts if using. Place 1 shrimp half or 1 tofu strip on top of the filling (if using). Leave about 1–2 inches of wrapper free at the top edge.

Fold the bottom edge of the wrapper up over the filling, tuck it snugly, then fold both sides inward once, and roll away from you to close like a burrito. Keep rolls seam-side down on a damp towel or plate and cover with a damp towel so they don’t dry out. Repeat until all wrappers and fillings are used (should make about 12 rolls).

Slice rolls in half on the diagonal if desired and serve immediately with the peanut-hoisin dipping sauce and lime wedges. Provide extra soy sauce for people who want saltier dip. Garnish sauce with crushed peanuts.