Fresh Spring Rolls Recipe

Make hoisin peanut dipping sauce

In a small bowl, whisk together 3/4 cup hoisin sauce, 1/4 cup creamy peanut butter, 1–2 tablespoons warm water to loosen, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey or sugar, and juice of half a lime (about 1 tablespoon). Adjust thickness with additional warm water 1 teaspoon at a time until sauce is spoonable but not watery. Taste and adjust salt or lime. Transfer to a serving bowl and sprinkle crushed roasted peanuts over the top.

Place the rice wrappers in a shallow wide bowl or pie plate of warm (not hot) water one at a time, soaking for 8–12 seconds until pliable but still slightly firm (they will continue to soften as you work). Lay softened wrapper flat on a clean damp kitchen towel or nonstick board.

If using shrimp: cook raw shrimp in simmering salted water for 2–3 minutes until opaque; drain and cool. Halve each shrimp lengthwise (or leave whole for smaller shrimp).

If using chicken: poach chicken breasts in simmering water or broth with a pinch of salt for 12–15 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and shred finely with forks.

If using tofu: press tofu for 20–30 minutes to remove excess moisture, slice into thin strips, toss lightly with 1/4 teaspoon salt and 1/2 teaspoon sesame oil, then pan-sear in 1 tablespoon neutral oil over medium-high heat 2–3 minutes per side until golden. Cool slightly.

Cook rice vermicelli according to package directions (usually steep in just-boiled water for 3–5 minutes). Drain and rinse under cold water to stop cooking. Shake off excess water and toss gently with 1/2 teaspoon sesame oil to prevent sticking.

Prepare all vegetables and herbs: julienne cucumber, carrot, and red pepper into thin matchsticks; separate lettuce into small leaves; pick mint, cilantro, and basil leaves; cut green onion into 3–4 inch batons.

Taste and adjust: season carrot or cucumber lightly with a pinch of salt if desired. Set all fillings out in small bowls or an assembly station so you can assemble rolls quickly.

Work with one rice wrapper at a time on the damp towel: place 1 lettuce leaf centered on the lower third of the wrapper (this helps prevent tearing and gives structure).

Layer fillings: on top of the lettuce, place a small handful (about 2 tablespoons) of vermicelli, 2–3 cucumber sticks, 2–3 carrot sticks, 2–3 red pepper strips, 2–3 mint leaves, 2–3 cilantro leaves, and 1 green onion baton (optional).

Add protein: place 1–2 halved shrimp with the cut side down near the edge closest to you (so the decorative side shows when rolled), or about 2 tablespoons shredded chicken, or 2–3 tofu strips. Keep fillings centered and roughly 1–1.5 inches from the wrapper edge.

Roll tightly: fold the bottom edge of the wrapper up and over the fillings, fold both sides in toward the center, then continue rolling firmly away from you until sealed. The damp wrapper will stick to itself. Place finished rolls seam-side down on a tray and cover with a damp towel to prevent drying. Repeat with remaining wrappers and fillings.

Slice: if desired, trim ends and slice rolls in half on a slight diagonal for presentation.

Arrange rolls on a platter with a bowl of hoisin peanut dipping sauce. Garnish sauce with crushed peanuts and a lime wedge on the platter. Serve immediately. Leftover rolls can be wrapped individually in plastic wrap and refrigerated up to 24 hours (texture best same day).