Spring Roll Recipe

prepare wrappers

Fill a shallow wide bowl with warm water (not boiling). Briefly dip one rice paper wrapper into the warm water for 5–8 seconds until it softens but still slightly firm (it will continue to soften). Lay the softened wrapper flat on a clean damp tea towel or cutting board.

assemble inside wrapper

Place 2 tablespoons of cooked rice vermicelli in the lower third of the wrapper, leaving 1–1.5 in (2.5–4 cm) clear at the bottom edge. Layer 2–3 shrimp halves (cut side down so they show through the wrapper), a small handful (about 1 tablespoon) of lettuce, 1–2 teaspoons of julienned carrot, 1–2 teaspoons of julienned cucumber, 3–4 mint leaves, 2–3 cilantro leaves, and a few green onion matchsticks centered over the vermicelli.

roll

Fold the bottom edge of the wrapper up over the filling, fold the two sides inward snugly, then continue to roll tightly toward the top to form a neat cylinder. Place seam-side down on a plate. Repeat to make a total of 2 finished spring rolls (recipe yields extra wrappers; use remaining wrappers for more rolls).

Cook the rice vermicelli according to package instructions (usually 3–4 minutes in boiling water), drain, rinse under cold water, and toss lightly to prevent sticking. Slice cooked shrimp lengthwise into halves or thin slices. Julienne carrots and cucumber, wash and dry herbs, tear lettuce into small pieces, and cut green onion into 3-inch matchsticks so all components are ready to layer.

Whisk together peanut butter and warm water until smooth. Add soy sauce, rice vinegar, honey (or brown sugar), minced garlic, and chili garlic sauce (if using). Adjust consistency with a little more warm water if too thick. Taste and adjust salt/sweet/spice balance. Sprinkle toasted sesame seeds on top before serving.

Serve spring rolls immediately with peanut dipping sauce and lime wedges on the side. If not serving right away, cover loosely with a damp towel and refrigerate up to 2 hours to prevent wrappers from drying.