Summer Rolls Recipe

Make the peanut-hoisin dipping sauce

In a small bowl combine 3 tbs hoisin sauce, 2 tbs smooth peanut butter, 1 tbs soy sauce, 1 tsp fresh lime juice and 1 tsp sriracha (if using). Stir until smooth; add about 1 tbs warm water to thin to a spoonable consistency. Taste and adjust seasoning — more lime for brightness, more soy for salt, or more sriracha for heat. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top just before serving.

Prepare rice paper wrappers

Fill a shallow wide bowl or pie dish with warm water (not boiling). One at a time, submerge a rice paper wrapper for 6–10 seconds until pliable but still slightly firm (it will continue to soften). Lay softened wrapper flat on a clean damp kitchen towel or nonstick surface and proceed to assemble.

Prepare rice vermicelli

Place 100 g rice vermicelli in a heatproof bowl and cover with about 300 ml warm water. Let soak 4–6 minutes until just tender, then drain and rinse under cold water to stop cooking. Shake off excess water and gently toss to separate strands.

Prepare protein

If using shrimp: ensure they are cooked, peeled, and halved lengthwise (or leave whole if small) — 2 shrimp per roll. If using cooked chicken: thinly slice into 8–10 cm long pieces, about 2 pieces per roll. Pat dry any protein to avoid excess moisture before assembling.

Prep vegetables and herbs

Julienne carrots, cucumber, and red bell pepper into thin matchsticks. Separate lettuce into individual leaves, rinse and spin or pat dry. Pick mint and cilantro leaves from stems and trim green onions into long thin strips. Keep bean sprouts ready if using.

Assemble summer rolls

Working one wrapper at a time on the damp towel: place a lettuce leaf in the center of the softened rice paper (this helps protect delicate fillings from tearing). Lay a small handful (about 2 tbs) of drained rice vermicelli on top of the lettuce toward the bottom third of the wrapper. Arrange 2 shrimp (or chicken slices) across the noodles so they will be visible when rolled. Top with about 1–2 tbs each of carrot, cucumber, red pepper, a few bean sprouts (if using), and 2 mint leaves and 2 cilantro leaves; add a couple of green onion strips. Be careful not to overfill — you want tight rolls.

Roll the wrapper

Fold the bottom edge of the wrapper up over the fillings, then fold both sides in toward the center snugly. Roll away from you in a tight cylinder until sealed. Place finished roll seam-side down on a platter and cover loosely with a damp towel to keep soft while you finish the rest. Repeat until all wrappers are used.

Serve

Cut each roll in half on the diagonal if desired and arrange on a platter with the peanut-hoisin sauce. Garnish the sauce with extra crushed peanuts and serve immediately. Leftover rolls are best eaten the same day; store tightly wrapped in plastic and refrigerate for up to 24 hours (rice paper will continue to soften).