Fresh Rolls Recipe

Make the dipping sauce

In a small bowl combine 3 tbs hoisin-peanut dipping sauce with 1 tsp soy sauce to loosen. If using thicker peanut sauce, add warm water 1 tsp at a time until desired consistency for dipping (about 1–2 tsp). Transfer to serving bowls and sprinkle crushed roasted peanuts on top. Keep warm or at room temperature.

Prepare a shallow wide bowl or pie plate with warm water (not boiling). This will be used to soften rice paper wrappers one at a time. Have a clean damp kitchen towel or cutting board nearby for rolling.

Prepare shrimp or alternate protein

If using shrimp: pat shrimp dry and slice each shrimp lengthwise into two thin pieces (so each roll gets one flat shrimp piece). If using cooked chicken: thinly slice into strips about 1/4 inch wide. If using tofu: press tofu to remove excess moisture, then cut into thin 1/4-inch matchsticks. Set your chosen protein aside on a plate for assembly.

Cook rice vermicelli according to package instructions (usually 3–4 minutes in boiling water), rinse under cold water, drain, and toss lightly with a few drops of oil to prevent sticking. Julienne carrots, cucumber, and red pepper into thin 2–3 inch strips. Trim lettuce leaves and pat dry. Remove mint leaves from stems and prepare cilantro sprigs and green onion strips. Arrange all components on a large platter for assembly.

Soften one rice paper wrapper: dip the rice paper into the warm water for about 5–10 seconds until the edges just begin to soften, then lay it flat on the damp towel or cutting board. Do not over-soak; it will continue to soften on the board.

Layer inside: near the lower third of the wrapper place 1 butter lettuce leaf (optional, helps keep wrapper from tearing), a small handful (about 1/6 cup) of rice vermicelli, 2–3 shrimp halves (or 2 tbs chicken/tofu), a few carrot sticks, a few cucumber sticks, a few red pepper strips, 2 mint leaves, 1–2 cilantro sprigs, and one green onion strip. Leave about 1–1.5 inches of wrapper free at the bottom and about 1 inch free at the top edge.

Fold and roll: fold the bottom edge over the filling, then fold both sides in snugly, and continue rolling tightly toward the top edge until sealed. The damp rice paper will stick to itself. Place finished roll seam-side down on a platter. Repeat with remaining wrappers and fillings (makes approximately 12 rolls).

Tip for neat rolls: avoid overfilling; keep filling centered and compact. If the wrapper tears, discard that wrapper and use a fresh one.

Cut rolls in half on the diagonal if desired and sprinkle with toasted sesame seeds and/or chili flakes. Serve immediately with the hoisin-peanut dipping sauce and lime wedges on the side.

Leftovers: store uncut rolls in an airtight container lined with a damp paper towel in the fridge for up to 24 hours. Note: rice paper will firm up and become chewier over time.