Summer Roll Recipe

Prepare the beef

Slice the flank steak thinly across the grain into strips about 2–3 mm thick. Toss the slices with 1 tsp soy sauce, 1/4 tsp kosher salt (from the 1/2 tsp total), and a pinch of black pepper. Let sit 10 minutes while you prepare other ingredients.

Cook the beef

Heat a skillet over medium-high heat with 1 tsp neutral oil. When shimmering, add the marinated beef in a single layer and sear 1–2 minutes per side until just cooked through (internal temperature about 130–140°F / 54–60°C for medium-rare to medium). Remove to a plate and let rest; slice longer pieces into 3–4 inch lengths for rolling.

Cook the shrimp

Bring a small pot of water to a gentle simmer with 0.5 tsp fish sauce (optional) and a pinch of salt. Add shrimp and simmer 2–3 minutes until they are opaque and curl into C-shape. Remove and immediately plunge into cold water to stop cooking. Pat dry and, if desired, slice each shrimp in half lengthwise to make rolling easier. Reserve.

Soak the rice vermicelli: Place 50 g rice vermicelli in a heatproof bowl and cover with boiling water. Let sit 4–6 minutes until tender but not mushy, then drain and rinse under cold water. Trim with kitchen shears to shorten if necessary and toss lightly with a few drops of oil to prevent sticking.

Prepare vegetables and herbs: Julienne the carrot, cucumber, and red pepper into thin, matchstick pieces. Remove large ribs from lettuce and use whole leaves. Rinse and pat dry mint, cilantro, and basil. Portion herbs and vegetables into small bowls for assembly.

Set up an assembly station: Have a large shallow bowl or pie plate of warm water (about 2 cups) to soften wrappers, a clean cutting board or damp towel for rolling, and the prepared fillings within reach. Keep a damp towel over unused wrappers to prevent drying out.

Soften the wrapper: Submerge one rice paper wrapper in warm water for 8–12 seconds, flipping once, until it becomes pliable but still slightly firm (it will continue to soften on the board). Lay it flat on the damp towel or cutting board.

Build the roll: Near the bottom third of the wrapper place 1 lettuce leaf (torn if needed to fit), a small handful (about 1/8 cup) of noodles, 1–2 slices of beef, 1 shrimp (or half shrimp if halved) placed with the rounded side near the fold so it shows through the wrapper, and a small amount of carrot, cucumber, red pepper, and 2–3 mint leaves + 2 cilantro sprigs + 1 basil leaf (if using). Leave about 1–1.5 inches clear at each side.

Roll the wrapper: Fold the bottom edge up over the fillings, tuck in firmly, fold the sides in toward the center, then continue to roll tightly until sealed. The rice paper will adhere itself. Repeat with remaining wrappers and fillings to make about 8 rolls.

Slice and serve: If desired, trim the ends and cut each roll in half on the bias with a sharp, wet knife. Arrange on a platter with the peanut dipping sauce.

Make the sauce: In a small bowl whisk together 1/4 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp fresh lime juice. Add 1–2 tbsp warm water to reach a pourable/dippable consistency. Stir in 1/2 tsp sriracha if you want heat. Taste and adjust saltiness with a little more soy or lime as needed.

Garnish the sauce: Transfer to a serving bowl and sprinkle 1 tbsp crushed roasted peanuts on top before serving.

Keep rolls fresh: If not serving immediately, cover assembled rolls with plastic wrap and store in the refrigerator for up to 4 hours. Place a damp paper towel over them to prevent drying.

Serve: Arrange rolls on a platter with the peanut sauce on the side. Provide extra herbs and lime wedges if desired.