Spring Roll (2) Recipe

Prepare ingredients

Cook rice vermicelli according to package instructions (usually soak in hot water 3–5 minutes), drain, rinse under cold water, and drain thoroughly. Julienne carrot and cucumber, thinly slice daikon or radish, slice avocado, rinse and pick mint and cilantro leaves. Pat cooked shrimp dry and halve lengthwise if using.

Set up station

Place a shallow wide bowl or pie plate of warm water next to a damp kitchen towel and a clean work surface. Lay out the rice paper wrappers within reach and arrange fillings in small piles so assembly is quick.

Soak rice paper

Working with one wrapper at a time, dip a rice paper into the warm water for 8–12 seconds until it softens but is still slightly firm (it will continue to soften on the towel). Lift it out and place it onto the damp towel.

Layer fillings

On the lower third of the softened rice paper (closest to you), place 1 leaf of butter lettuce (or tear to size), about 20 g cooked vermicelli (a small handful), 2 shrimp halves (curved side down so shrimp show on the outside), a few carrot and cucumber julienne, some daikon, 3 mint leaves, 3 cilantro sprigs, and 4–5 thin avocado slices if using. Keep fillings centered and not piled too high so the roll wraps tightly.

Roll

Fold the bottom edge of the rice paper up over the fillings, tuck once to trap the filling, then fold in the left and right sides snugly toward the center. Continue rolling away from you until sealed. Place seam-side down on a plate. Repeat with the second wrapper and remaining fillings.

If not serving immediately, cover rolls with a damp towel and store in the refrigerator for up to 4 hours. For best texture, serve within 1–2 hours.

In a small bowl, whisk together 2 tbs peanut butter, 1 tbs hoisin sauce, 1 tsp soy sauce, 1 tbs fresh lime juice, and 1 tsp brown sugar or honey. Add 2 tbs warm water gradually and whisk until smooth and pourable; adjust water to reach your preferred consistency.

Stir in 1/2 tsp minced garlic and 1/2 tsp chili sauce or sriracha if you like heat. Taste and adjust seasoning — add more lime for acidity, soy for saltiness, or a little more peanut butter for thickness. Transfer to a small serving bowl and sprinkle 1 tsp crushed roasted peanuts on top.

Trim roll edges if desired and slice each roll in half diagonally to make 4 neat pieces per roll. Arrange on a plate with the peanut dipping sauce on the side. Garnish with extra mint or crushed peanuts if desired.