Fresh Spring Rolls Recipe

Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

Julienne the carrot and cucumber. Remove seeds from cucumber before slicing. Set aside.

Prepare lettuce leaves by trimming to fit inside the rice paper rolls. Wash and dry herbs (mint, cilantro, Thai basil if using).

Slice cooked shrimp in half lengthwise to make thinner pieces. Set aside.

Fill a large shallow bowl or plate with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds until just softened. Don’t over-soak; it will continue to soften as you work.

Lay the softened rice paper flat on a clean surface or damp kitchen towel.

On the lower third of the wrapper, place a piece of lettuce, a small handful of cooked vermicelli noodles, a few julienned carrots and cucumbers, and a few leaves of mint, cilantro, and basil.

Place 3 shrimp halves, pink side down, in a row above the vegetable pile (closer to the center of the wrapper for presentation).

Fold the bottom of the wrapper over the filling, then fold in the sides and roll tightly into a cylinder. Repeat with remaining wrappers and ingredients.

In a medium bowl, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, lime juice, garlic, and ginger until smooth.

Gradually whisk in water, one tablespoon at a time, until desired dipping consistency is reached.

Transfer to a serving dish and sprinkle with crushed peanuts if desired.

Serve fresh spring rolls whole or sliced in half at an angle with peanut sauce on the side for dipping.