Spring Rolls Recipe

Make the peanut-hoisin dipping sauce

In a small bowl, whisk together 1/2 cup hoisin sauce, 2 tablespoons creamy peanut butter, 1 tablespoon soy sauce and 1 teaspoon rice vinegar until smooth. If you like heat, add sriracha to taste (start with 1/2 teaspoon). Add a tablespoon of warm water if needed to reach a pourable consistency. Taste and adjust salt/acid/heat.

Pour about 4 cups warm water into a wide shallow bowl or baking dish for soaking rice paper wrappers. Keep a clean towel or parchment on your work surface to assemble rolls.

Prepare noodles

Place 3 oz rice vermicelli in a heatproof bowl and cover with boiling water. Let sit 3–5 minutes until just tender, then drain, rinse under cold water, and shake off excess. Trim into shorter lengths (6–8 inches) for easier rolling.

Prep vegetables and herbs

Julienne or shred 1 cup carrot, 1/2 cup seeded cucumber, and 1/2 cup red bell pepper into thin matchsticks. Thinly slice 2 green onions on the bias. Separate and rinse 4 leaves butter lettuce and pat dry. Pick enough cilantro and mint leaves to make 1/4 cup each (lightly pack).

Arrange all prepared fillings in separate piles near your assembly station so you can build each roll quickly.

Prepare shrimp

If using shrimp, halve 12 cooked medium shrimp lengthwise. Pat dry.

Prepare chicken

If using cooked chicken, shred about 1 cup and season lightly with a pinch of salt.

Prepare tofu

If using tofu, press a block, thinly slice or julienne 8 oz firm tofu and optionally pan-fry in 1 tsp oil until golden to improve texture; cool slightly.

Work one rice paper wrapper at a time. Dip one wrapper into the warm water for 8–12 seconds until just pliable but not overly soft (edges should still be slightly firm — it will continue to soften on the work surface). Lay the wrapper flat on a damp towel or parchment.

In the lower third of the wrapper (closest to you), place 1 leaf of butter lettuce, a small handful (about 1/4 cup) of the drained vermicelli, a small handful (about 2–3 tablespoons) of carrots, 1–2 tablespoons cucumber, 1–2 tablespoons red pepper, a few sprigs of cilantro and mint, and 2–3 slices of green onion. Add 1–2 shrimp halves (or about 2 tablespoons shredded chicken or 1–2 slices of tofu) on top if using protein. Leave about 1–1.5 inches free at each side.

Fold the bottom edge of the wrapper up over the filling, then fold in both sides snugly, and continue to roll away from you to form a tight cylinder. Do not overfill — if the wrapper sticks or tears, trim the filling and try again. Place finished rolls seam-side down on a plate and cover with a damp towel to keep them from drying out.

Repeat with remaining wrappers and fillings to make 8 rolls.

Transfer rolls to a serving platter and serve with the peanut-hoisin dipping sauce. Cut rolls in half on the bias if you prefer bite-sized pieces. Store any leftovers covered in the refrigerator for up to 24 hours; rice paper will become chewier over time.