Fresh Spring Roll Recipe

Prepare noodles and vegetables

Bring a medium pot of water to a boil. Remove from heat, add rice vermicelli and soak 3–4 minutes until tender but still slightly firm. Drain, rinse under cold water, and drain again. Toss loosely to prevent sticking.

Julienne the carrot, cucumber, and red bell pepper into long thin matchsticks. Trim bean sprouts and tear lettuce into pieces that will fit on the rice paper. Separate and rinse herbs; pat dry.

If using shrimp: slice each cooked shrimp in half lengthwise so each roll can show shrimp on the outside. Keep all fillings organized on a platter for assembly.

Fill a shallow wide bowl with warm water (about 1–2 inches). Place one rice paper wrapper into the water for about 8–12 seconds until pliable but not overly soft (it will continue to soften). Lift on both sides, letting excess drip off.

Place the softened wrapper on a clean damp work surface. Near the bottom third of the wrapper, lay 1 leaf of lettuce (or 2 small leaves), a small handful (about 2 tbsp) of vermicelli, a few carrot sticks, cucumber, red pepper, a small handful of bean sprouts, and a couple sprigs of herbs. Place 2 shrimp halves with the smooth side down near the top edge of the filling (so the shrimp are visible when rolled).

Fold the bottom edge of the rice paper over the filling, then fold in the left and right sides snugly. Continue rolling tightly from the bottom up to seal. Place finished roll seam-side down on a tray and cover with a damp towel to keep from drying. Repeat with remaining wrappers and fillings.

In a medium bowl, whisk together 1/2 cup creamy peanut butter, 2 tbs soy sauce, 1 tbs hoisin sauce, 1 tsp rice vinegar, 1 tbs lime juice, 1 tsp brown sugar, 1/2 tsp sesame oil, 1/2 tsp grated fresh ginger, 1 minced garlic clove, and 1/2 tsp sriracha.

Add warm water, 1 tablespoon at a time, whisking until you reach a smooth dipping consistency (about 2–3 tbs total). Taste and adjust: more lime for brightness, more soy for salt, or a splash more water to thin.

Transfer sauce to a serving bowl and sprinkle crushed peanuts on top. Optionally dust with a pinch of chili flakes for heat.

Arrange fresh spring rolls on a platter with the peanut sauce in the center or on the side. Serve immediately with lime wedges for squeezing over the rolls.

If making ahead: cover assembled rolls tightly with plastic wrap and refrigerate up to 4 hours. Keep sauce separate and stir before serving; rolls are best eaten the same day to avoid rice paper becoming too gummy.