Spring Roll Recipe

Make the peanut-hoisin dipping sauce

In a small bowl whisk together 1/2 cup hoisin sauce, 3 tbsp peanut butter, 2 tbsp warm water, 1 tsp soy sauce and the juice of 1/2 lime (if using). Whisk until smooth and adjust texture with extra warm water 1 tsp at a time to reach a pourable but slightly thick consistency. Taste and add a pinch of sugar or a few drops of rice vinegar if needed. Sprinkle crushed roasted peanuts on top before serving.

Set out a large shallow pan or baking sheet with a damp clean kitchen towel nearby to place hydrated wrappers on while assembling. Fill a wide shallow bowl (large enough to fit a rice paper) with warm water for softening wrappers.

Prepare noodles

Bring a pot of water to a boil. Remove from heat and add 4 oz rice vermicelli. Let soak for 3-4 minutes until pliable but still slightly firm, then drain and rinse under cold running water to stop cooking. Drain thoroughly and gently toss with 1 tsp sesame oil to prevent sticking.

Prep vegetables and herbs

Peel and julienne the carrot into matchsticks. Remove seeds and julienne the cucumber and red bell pepper. Thinly slice the green onions on the diagonal. Separate and rinse mint and cilantro leaves; pat dry. Tear or trim lettuce into pieces about 3–4 inches wide that will fit inside the wrappers.

If using shrimp: if not already cooked, poach shrimp in simmering water 1-2 minutes until opaque, then plunge into ice water and drain. If whole, halve lengthwise. If using tofu: press for 15-30 minutes, then slice into thin batons. Toss tofu with a pinch of salt, 1 tsp rice wine vinegar and 1 tsp soy if desired for flavor.

Hydrate wrapper

Dip one rice paper wrapper into the warm water for 8–12 seconds until it just softens (edges will become pliable but center still slightly firm). Lay the hydrated wrapper flat on the damp towel or a clean flat surface.

Layer the fillings: toward the bottom third of the wrapper place 1 lettuce piece, a small handful (about 1/8 cup) of vermicelli, 2–3 strips carrot, 2–3 strips cucumber, 2–3 strips bell pepper, 2–3 mint leaves, 2–3 cilantro leaves and 2–3 slices of green onion. Add 1 shrimp (or 1–2 batons of tofu) per roll, arranging attractively. Do not overfill; leave at least 1–1.5 inches clear at both sides.

Fold and roll: fold the bottom edge up over the filling, fold both sides in toward the center snugly, then continue to roll tightly away from you until sealed. The rice paper will stick to itself and hold the roll. Place finished rolls seam-side down on the damp towel. Repeat with remaining wrappers and filling.

Cut and serve: if desired, slice each roll in half on the diagonal with a sharp knife (wipe knife between cuts to prevent tearing). Arrange on a platter with dipping sauce and sprinkle crushed peanuts over sauce or rolls. Serve immediately.

To store for up to 6 hours: place rolls seam-side down on a tray lined with damp paper towel and cover loosely with plastic wrap to keep moist. They are best eaten fresh the same day. Leftover sauce can be refrigerated for up to 5 days.