Soft Vegetable Spring Rolls (3pcs) Recipe

Prepare vermicelli

Bring a small pot of water to a boil. Put 1/2 cup rice vermicelli in a heatproof bowl and pour enough boiling water to cover. Soak for 3–4 minutes until just tender. Drain and rinse under cold water until cool. Shake off excess water and toss with 1/2 tsp sesame oil and 1/8 tsp salt to keep noodles separate.

Prepare vegetables

Julienne or thinly slice 1/2 cup carrot, 1/4 cup cucumber, and 1/4 cup red bell pepper into matchsticks roughly 2–3 inches long. Slice avocado into 1/4-inch thick slices to yield about 1/4 cup. Drain and gently pat dry the lettuce leaves if needed. Pick and rinse basil, cilantro, and mint; gently dry.

Soften rice papers

Fill a large shallow bowl or pie plate with warm water (not boiling). Submerge one rice paper wrapper for 8–12 seconds until it becomes pliable but still slightly firm; remove carefully and lay flat on a clean damp towel or cutting board.

Assemble rolls

Place one lettuce leaf in the lower third of the softened rice paper (lettuce helps prevent tearing). Arrange about 2 tablespoons of the drained vermicelli horizontally over the lettuce, then add a small bundle of carrot, cucumber, red pepper, one or two avocado slices, and a couple of leaves of basil, cilantro, and mint. Leave 1–1.5 inches free on the sides.

Fold and roll

Fold the bottom edge of the rice paper over the filling, tuck it snugly, fold the sides in toward the center, then roll away from you tightly but gently to seal. The damp rice paper will stick and hold the roll. Repeat with the remaining two wrappers and fillings to make 3 rolls. Keep finished rolls covered with a slightly damp cloth to prevent drying.

Cut and serve

If desired, cut each roll in half on the diagonal with a sharp, slightly damp knife for a neater presentation. Arrange on a plate and serve immediately with the peanut dipping sauce.

In a small bowl, combine 3 tablespoons peanut butter, 1 tablespoon hoisin sauce, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar or honey, 1/4 tsp toasted sesame oil, and 1/2 tsp lime juice.

Add 3 tablespoons warm water and whisk (or stir vigorously) until smooth and pourable. Adjust consistency with additional warm water 1/2 teaspoon at a time if needed. Stir in 1/4 tsp chili garlic sauce to taste for heat.

Taste and adjust seasoning—add a touch more soy for salt, lime for brightness, or honey for sweetness. Garnish with 1 teaspoon crushed peanuts just before serving.