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Ingredients
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Wrapper & Dipping Sauce
Protein
Vegetables & Herbs
Optional Garnish
Method
Wrapper & Dipping Sauce
- 1
Prepare dipping sauce (if needed)
If you don't have ready-made hoisin-peanut sauce, whisk together 1/4 cup hoisin sauce with 1 tablespoon peanut butter, 1 teaspoon soy sauce, 1 teaspoon rice vinegar and a splash of warm water until smooth. Transfer to a small serving bowl and set aside.
- 2
Pour about 1 cup warm water into a shallow wide dish or pie plate for softening the rice paper wrappers. Have a clean damp kitchen towel or cutting board ready for assembling rolls.
Protein
- 3
If using shrimp: slice each cooked shrimp in half lengthwise so you have 8 thin halves and set aside. If using tofu: press excess moisture from the block, slice into thin strips or julienne, then lightly pan-sear in 1 teaspoon oil over medium heat for 1–2 minutes per side until lightly golden; cool slightly.
Vegetables & Herbs
- 4
Cook vermicelli rice noodles according to package directions (usually 3–4 minutes in boiling water), drain, rinse under cold water, and drain well. Toss gently to separate strands and measure 1/2 cup per 2 rolls.
- 5
Assemble Rolls
- 6
Working one at a time, dip one rice paper wrapper into the warm water for 8–12 seconds — just until it becomes pliable but not fully soft (it will continue to soften on the towel). Lay the softened wrapper on the damp towel or cutting board.
- 7
Near the bottom third of the wrapper, place one butter lettuce leaf (this helps protect the wrapper and keeps fillings from poking through). On top of the lettuce place about 2 tablespoons cooked vermicelli noodles in a thin layer, a few carrot and cucumber julienne strips, 2 shrimp halves (or a portion of tofu), 3 mint leaves, 3 cilantro leaves and some julienned green onion.
- 8
Fold the bottom edge of the wrapper up over the filling, then fold the left and right sides inward snugly. Continue rolling away from you, keeping the roll tight but not tearing the wrapper, until sealed. Repeat the process for the second roll.
- 9
Trim the ends if desired for a neat appearance. Place rolls seam-side down on a serving plate. Sprinkle optional toasted sesame seeds over the rolls and serve with the hoisin-peanut dipping sauce and lime wedges on the side.