Fresh Spring Rolls Recipe

Prepare dipping sauce

In a small bowl combine hoisin sauce (3 tbs) and peanut butter (1 tbs). Add warm water, 2 tablespoons, one tablespoon at a time and stir until the sauce reaches a smooth, dippable consistency. Stir in soy sauce (1 tsp) to taste. Transfer to a serving bowl and sprinkle crushed roasted peanuts (1 tsp) on top if using.

Soften wrappers

Fill a wide shallow bowl or pie plate with warm (not boiling) water. One at a time, submerge a rice paper wrapper for about 6–8 seconds until the edges just begin to soften but the center is still slightly firm — the wrapper will continue to hydrate as you assemble. Lay the damp wrapper flat on a clean, slightly damp kitchen towel or a nonstick surface.

Prepare proteins and herbs: If using shrimp, slice each cooked shrimp lengthwise into two thin pieces (you should have 6 pieces total for 3 rolls, 2 per roll). Pick basil, mint and cilantro leaves from stems and arrange them so they are easy to layer.

Place herbs: On the lower third of the softened wrapper (closest to you), lay 1 basil leaf, 1 mint leaf and 1 cilantro sprig (or a small handful of leaves) slightly overlapping, leaving a 1-inch gap at the edges so you can fold.

Add lettuce and noodles: Place one torn lettuce leaf on top of the herbs. Add about 2 tablespoons (approx. 0.5 oz) of cooked rice vermicelli centered on the lettuce, spreading it gently into a small log about 3–4 inches long.

Add vegetables: Layer about 1 tablespoon of julienned carrot, 1 tablespoon julienned cucumber, and 1 tablespoon thin red pepper slices across the noodle log. Arrange two shrimp slices on top of the vegetables so they will be visible when the roll is cut.

Season lightly: If desired, sprinkle a tiny pinch of salt (1/8 tsp), a drop of lime juice (1 tsp split across rolls) and a grind of black pepper over the filling to brighten flavors.

Roll the spring roll: Fold the bottom edge of the wrapper up over the filling, tuck firmly but gently, then fold both sides toward the center. Continue rolling away from you until the seam seals. The wrapper should stick to itself — if needed dab a little water on the edge to seal. Repeat process for the remaining two wrappers and fillings.

Trim & plate: If desired, trim the ends for a neater presentation and cut each roll in half on the diagonal. Arrange 3 whole rolls (or 6 halves) on a plate with the peanut-hoisin dipping sauce alongside.

Storage note: Serve immediately for best texture. If making ahead up to 1 hour, wrap each roll individually in plastic wrap and refrigerate; place a damp paper towel in the storage container to prevent drying.