Spring Roll (3) Recipe

Prepare ingredients

Cook rice vermicelli according to package instructions (usually 3–4 minutes), drain, rinse under cold water, toss lightly with a little oil to prevent sticking, and set aside to cool. Julienne cucumber and carrot into thin matchsticks. Trim bean sprouts and set out herbs, lettuce, and protein (if using shrimp halve lengthwise, chicken slice thinly, tofu cut into strips).

Set up station

Place a shallow wide bowl or pie plate of warm (not hot) water on your work surface. Lay a damp kitchen towel on the counter next to it for assembled rolls. Arrange fillings within easy reach.

Soak rice paper

Working one at a time, dip one rice paper wrapper into the warm water for 5–8 seconds until it begins to soften but is still slightly firm (it will continue to soften on your board). Lift out and lay flat on the damp towel or cutting board.

Layer fillings

Place one lettuce leaf about two-thirds of the way up the bottom half of the softened wrapper (this creates a barrier so the wrapper doesn't get soggy). On top of the lettuce, arrange a small handful (about 2 tablespoons each) of cooled vermicelli, a few carrot and cucumber matchsticks, a small pinch (about 1 tablespoon) of bean sprouts, 3 mint leaves, 2 basil leaves, 3 cilantro leaves, and one cooked protein piece (or equivalent thin slices). Space fillings in a single horizontal line across the wrapper leaving 1–1½ inches clear on both sides.

Roll the spring roll

Fold the bottom edge of the rice paper up over the filling, tuck in gently to keep the filling compact, then fold in the left and right sides snugly. Continue rolling away from you until sealed. The wrapper will stick to itself to close. Place the finished roll seam-side down on the damp towel. Repeat the process to make a total of 3 rolls.

Storage tip

If making ahead for up to 1 hour, cover assembled rolls loosely with a damp towel and refrigerate. Eat within 24 hours for best texture; rice paper becomes chewier after longer refrigeration.

In a small bowl, combine 3 tablespoons peanut butter, 1 tablespoon hoisin, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon fresh lime juice, and 1 teaspoon brown sugar or honey. Whisk together while adding 1–2 tablespoons warm water until the sauce reaches a smooth dipping consistency (thick but pourable).

Taste and adjust: add a splash more soy for salt, a squeeze more lime for brightness, or a dash of sriracha/red pepper flakes for heat. Garnish with crushed peanuts if using.

Transfer sauce to a small serving bowl alongside the spring rolls.