Springrolls Recipe

Make peanut-hoisin dipping sauce

In a small bowl whisk together hoisin sauce, peanut butter, soy sauce, lime juice and 2 tablespoons water until smooth. If the mixture is too thick, add up to 1 tablespoon more water to reach dipping consistency. Taste and adjust: add a pinch of salt or more lime if desired. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top.

Prepare rice paper wrappers

Fill a large shallow bowl or pie dish with warm water (not boiling). Have a clean damp kitchen towel or cutting board ready for assembling. Keep wrappers covered with a damp towel while you work to prevent drying.

Prep shrimp

Pat cooked shrimp dry with paper towels. Slice each shrimp lengthwise into two thin strips (you should have 24 thin shrimp pieces). Lightly season with 1/8 teaspoon black pepper and a pinch of salt.

Prepare vegetables

If not already done, julienne carrots, cucumber and red bell pepper into thin matchsticks about 2–3 inches long. Separate and rinse butter lettuce leaves and dry. Stack mint and basil leaves and roughly tear larger leaves in half so they fit inside the wrappers.

Assemble shrimp springrolls

Working one wrapper at a time: dip one rice paper wrapper into the warm water for 8–12 seconds until pliable but still slightly firm (it will continue to soften on the towel). Lay the softened wrapper flat on the damp towel. Near the edge closest to you place 2 butter lettuce leaves (or one folded), 2–3 mint leaves, a small handful (about 2 tablespoons) of julienned carrots and cucumber, 2–3 strips of red bell pepper and place 2 shrimp pieces across the top edge of the vegetables (so shrimp show through the rice paper). Fold the bottom edge of the wrapper over the filling, fold in the sides snugly and roll up tightly to close. Place finished roll seam-side down on a plate. Repeat to make 8 savory shrimp rolls (use remaining shrimp and vegetables to make additional rolls as desired).

Macerate berries (optional)

If using berries and you prefer them slightly sweeter, toss mixed berries with 1 teaspoon granulated sugar and let sit 5–10 minutes to release juices. Drain off excess liquid if very wet.

Assemble fruit springrolls

Dip a second rice paper wrapper into warm water 8–12 seconds and lay on the damp towel. Place a small handful (about 1/4 cup) of baby spinach or microgreens near the lower third of the wrapper. Add a small amount (about 2 tablespoons total) of pineapple matchsticks, melon matchsticks and a few sliced strawberries. Sprinkle a little lime zest over the fruit and add a few berries. Fold the bottom edge over the filling, fold in sides and roll tightly to form a sealed sweet roll. Repeat to make 8 fruit rolls. Keep finished rolls covered with a damp towel to prevent drying.

Variation

For contrast, you may brush the fruit rolls lightly with a teaspoon of neutral oil and a squeeze of lime before serving, or serve with extra berries on the side.

Arrange shrimp & vegetable rolls on one platter and fruit rolls on another or mix them together for a colorful presentation. Garnish with extra mint leaves, crushed peanuts for the dipping sauce, and lime wedges. Serve the peanut-hoisin dipping sauce in a small bowl alongside the savory rolls. Fruit rolls can be served plain or with a small dish of lightly sweetened yogurt or honey-lime drizzle if desired.

Estimated yield: makes about 16 springrolls (8 savory shrimp rolls + 8 fruit rolls). Serve immediately or cover and refrigerate up to 4 hours. If refrigerating longer than 2 hours, place a piece of parchment between layers to prevent sticking.