Spring Rolls (2) Recipe

Make the dipping sauce

In a small bowl, whisk together 2 tbs hoisin sauce, 1 tbs peanut butter, 1 tsp rice vinegar and 0.5 tsp sriracha. Add 2 tsp warm water and whisk until smooth and slightly runny. Adjust sweetness or heat to taste. Set aside.

Pour warm water (about 500 ml) into a wide shallow dish or pie plate large enough to fit the rice paper. Keep near your assembly area.

Prepare the vegetables: julienne carrot (to yield 1/2 cup), cucumber (1/4 cup) and thinly slice red bell pepper (1/4 cup). Separate and gently pat dry 2 small butter lettuce leaves. Pick and rinse fresh herbs (6 basil, 6 mint, 6 cilantro leaves) and dry on paper towel.

Cook rice vermicelli according to package directions (usually soak in hot water 4–6 minutes), drain, rinse under cold water, and drain well. Measure 1/2 cup cooked, fluffed with fork so strands aren’t clumped.

If using shrimp: butterfly or halve 4 cooked shrimp lengthwise so they lay flat in the roll. If using tofu: slice 80 g firm tofu into thin strips and lightly pan-fry in 1 tsp oil until golden to warm through and gain texture; pat dry on paper towel.

Work one roll at a time. Place one rice paper wrapper flat and submerge it in the warm water dish for 8–12 seconds until edges soften but center still slightly firm — it will continue to soften on the board. Lift carefully and place on a clean damp cutting board or parchment with the moistened side up.

Near the bottom third of the wrapper, layer: 1 butter lettuce leaf (folded if large), roughly 1/4 cup cooked vermicelli, about 2 tbs julienned carrot, 1 tbs julienned cucumber, 1 tbs sliced red pepper, 3 basil leaves, 3 mint leaves, 3 cilantro leaves (if using), and two halved shrimp (rounded side facing down toward the outer edge) or two strips of tofu. Leave ~1.5–2 inches of space at the edges.

To roll: fold the bottom edge of the wrapper up over the filling, tuck in gently to start a tight roll, then fold both sides in toward the center. Continue to roll upward away from you until sealed. The wrapper will adhere. Place seam-side down and repeat with second wrapper and remaining fillings.

Trim ends slightly with a sharp knife if desired for a neat presentation. Sprinkle optional toasted sesame seeds over the cut edge and serve with peanut‑hoisin dipping sauce and a lime wedge.

Serve immediately for best texture. If making up to 1 hour ahead, wrap each roll individually in plastic wrap and store in the refrigerator; place a damp paper towel in the container to prevent drying. Do not store for more than 24 hours — rice paper becomes chewy.