Handcrafted Spring Rolls Recipe

Prepare workstation

Arrange a large shallow dish or pie plate with warm water (about 1–2 cups in the dish) and place a clean damp kitchen towel on the counter beside it. Keep a plate ready for finished rolls.

Working one at a time, submerge a rice paper wrapper in the warm water for 8–12 seconds, or until it becomes pliable but not falling apart. Lay the softened wrapper flat on the damp towel.

If using shrimp: slice each cooked shrimp lengthwise into 2 thin pieces. Set aside.

If using tofu: press tofu to remove excess moisture, then cut into thin 1/4-inch matchsticks. Optionally pan-fry in 1 tsp oil until lightly golden (2–3 minutes) for better texture; drain on paper towel.

Prepare rice vermicelli according to package instructions (typically soak in hot water for 3–5 minutes until tender), drain well and toss lightly with a teaspoon of oil to prevent sticking.

Tear or trim lettuce leaves into pieces slightly smaller than the rice paper so they fit without folding at the edge.

Have all julienned vegetables (carrot, cucumber, red pepper) and herbs (mint, cilantro, scallion) prepped and within reach.

Place 1 softened wrapper on the damp towel with one edge closest to you. On the lower third of the wrapper, layer: 1 leaf of lettuce (or 2 small pieces), a small handful (about 2–3 tbsp) of rice vermicelli, 1–2 tbsp julienned carrot, 1–2 tbsp julienned cucumber, 1–2 tbsp red pepper, 2–3 mint leaves, 2–3 cilantro leaves, and 1–2 pieces of shrimp or 2–3 tbsp julienned tofu arranged near the center lengthwise. Leave about 1–1.5 inches of space at the sides.

Fold the bottom edge of the wrapper up over the filling, tuck gently, then fold both sides in toward the center snugly. Continue rolling away from you to form a tight cylinder. Place seam-side down on the serving plate. Repeat with remaining wrappers and fillings (should yield about 12 rolls).

If making a mix of shrimp and tofu rolls, distribute proteins evenly so each roll has 2–3 shrimp halves or approx. 2–3 tbsp tofu.

In a small bowl, whisk together peanut butter and hoisin until smooth. Add soy sauce, rice vinegar, lime juice, sriracha, and warm water a tablespoon at a time until you reach a creamy, pourable consistency (about 3 tbsp total). Taste and adjust salt/sweet/heat. Sprinkle crushed peanuts on top if desired.

Combine fish sauce, warm water, lime juice and sugar in a small bowl. Stir until sugar dissolves, then add minced garlic and sliced chili. Adjust balance to taste (more lime for tartness, more sugar for sweetness).

Serve spring rolls immediately with one or both dipping sauces. For a short hold (up to 2 hours), arrange rolls seam-side down on a plate, cover with a damp towel and plastic wrap, and refrigerate. Do not stack rolls without separation to avoid sticking.

If transporting, place rolls in a single layer separated by parchment or plastic wrap and keep sauce in a separate airtight container.