Veggie Spring Rolls Recipe

Make the dipping sauce

In a small bowl combine 3 tbs hoisin sauce, 2 tbs soy sauce and 1 tbs rice vinegar. Whisk until smooth. If the mixture is thick, add 1–2 tsp water to reach a dipping consistency. Stir in sriracha to taste (about 1 tsp) for heat and sprinkle crushed roasted peanuts on top just before serving.

Prepare a shallow wide bowl or pie plate with warm water for softening rice wrappers. Have a clean damp kitchen towel or parchment on the work surface to set softened wrappers on.

Prepare vegetables and noodles

Wash and dry all fresh herbs and lettuce. Julienne the carrots, cucumber, and red bell pepper into thin matchsticks (about 1/8 in / 3 mm). Thinly shred the red cabbage. Cook the rice vermicelli according to package directions (usually 2–3 minutes in boiling water), drain, rinse under cold water, and drain well. If using, remove seeds from cucumber before julienning. Reserve lime wedges for serving.

Optional quick pickle

If you want a brighter crunchy filling, make the quick pickle: in a small bowl dissolve 1 tsp sugar and 1 tsp salt in 1 tsp hot water, then whisk in 3 tbs rice vinegar. Add 1 cup (about 100 g) of shredded red cabbage or some of the julienned carrot to the mixture and let sit 5–10 minutes while assembling other items. Drain before using—this adds acidity and shortens assembly time.

Lay out the herbs in dishes so each roll can have 2–3 mint leaves, 1–2 cilantro leaves and 1 basil leaf if using. Tear lettuce leaves to roll-sized pieces if large.

Soften the rice wrapper

Fill a wide shallow bowl with warm (not scalding) water. Submerge one rice wrapper for 8–12 seconds until it just becomes pliable but still slightly firm—it will continue to soften on the towel. Avoid over-soaking to prevent tearing.

Lay the softened wrapper flat on the damp towel or parchment with a corner pointing toward you (diamond orientation). Place a lettuce leaf in the lower third of the wrapper (optional, helps prevent sticking and adds crunch).

Layer fillings: 2–3 thin mint leaves and 1–2 cilantro leaves across the center, a small handful (about 1/4 cup) of cooked rice vermicelli, a small pinch (about 2–3 tbs) of shredded cabbage, 6–8 julienned carrot sticks, 6–8 julienned cucumber sticks and 4–6 strips of red bell pepper. Do not overfill—leave about 1.5–2 inches (4–5 cm) of wrapper free at the top and sides to fold.

Fold technique: Fold the bottom corner up over the filling, tuck it snugly, then fold in the left and right sides toward the center, and continue rolling upward to the top corner until sealed. If the wrapper is slightly dry at the edge, dampen it with a little water to seal.

Place finished roll seam-side down on a plate and cover loosely with a damp towel to keep it from drying. Repeat with remaining wrappers and filling. You should make about 12 rolls.

Trim ends if desired to make neat edges, or slice each roll in half on the diagonal with a sharp, slightly damp knife for easier serving.

Arrange spring rolls on a platter with the dipping sauce in a small bowl. Garnish the sauce with crushed peanuts and a drizzle of sriracha if desired. Serve immediately with lime wedges for squeezing over the rolls.

Storage: If not serving immediately, place finished rolls seam-side down in a single layer on a tray, cover with damp plastic wrap or a damp towel, and refrigerate up to 24 hours. The wrappers will become chewier over time. Keep sauce separate for best texture.