Spring Rolls Recipe

Make the dipping sauce

In a small bowl, whisk together hoisin sauce (6 tbs), peanut butter (3 tbs), soy sauce (1 tbs), lime juice (1 tsp) and sriracha if using (1 tsp). Add warm water, 1 tablespoon at a time, until the sauce reaches a smooth, slightly pourable but thick consistency (about 2–3 tbsp total). Taste and adjust seasoning (more soy for salt, more lime for brightness). Set aside.

Fill a wide, shallow dish or large pie plate with warm water for softening the rice paper wrappers. Keep a clean damp towel or cutting board nearby for assembling.

If using cooked shrimp: slice each shrimp in half lengthwise. Pat dry. Arrange shrimp halves on a plate; these will be placed directly on the wrapper so the curved shrimp show through the translucent rice paper for a classic presentation. If you prefer another protein (tofu, chicken), slice into thin strips and season lightly with salt and pepper.

Cook rice vermicelli according to package instructions: typically soak in very hot water for 3–5 minutes until tender. Drain and rinse under cold water to stop cooking. Drain well and toss gently to avoid clumping.

Prepare vegetables and herbs: julienne carrot, cucumber, and red bell pepper; wash and dry lettuce leaves, mint and cilantro; trim and cut green onions into 2–3 inch pieces.

Lay out ingredients near your assembly station so each wrapper can be filled quickly (to keep wrappers from sticking or tearing).

To assemble each roll: 1) Dip one rice paper wrapper into warm water for about 5–8 seconds until edges soften but center remains slightly firm; immediately transfer wrapper to the damp towel or cutting board. 2) Place 1 lettuce leaf across the lower third of the wrapper (toward you). 3) If using shrimp, place 2 shrimp halves, curved side down, across the upper third of the wrapper so they will be visible when rolled. 4) Add a small handful (about 2 tbsp) of drained vermicelli on top of the lettuce, then a small pinch each of carrot, cucumber, red pepper, a few mint leaves, cilantro, and one green onion piece (or slice the green onion lengthwise for less bulk). 5) For crunch, sprinkle a little crushed peanut if desired.

Roll the spring roll: Fold the bottom edge of the wrapper (with the lettuce) up and over the filling. Fold the left and right sides toward the center snugly to enclose the filling. Continue rolling away from you, keeping the roll tight but not tearing the wrapper, until sealed. Place completed roll seam-side down on a plate. Repeat with remaining wrappers and filling.

Before serving, sprinkle crushed roasted peanuts and toasted sesame seeds over the dipping sauce or on top of the plated spring rolls for extra texture and visual appeal.

Serve spring rolls immediately with the peanut-hoisin dipping sauce. If making ahead up to 1 hour, cover assembled rolls with a damp paper towel and plastic wrap and refrigerate to prevent drying; note wrappers may become slightly chewier.