Thai Spring Rolls & Dipping Sauce Recipe

Prepare vermicelli

Place rice vermicelli in a large heatproof bowl. Pour boiling water over to cover by 1 inch and soak 3-5 minutes until tender but not mushy. Drain thoroughly and rinse under cold water. Toss and set aside to avoid clumping.

Prepare vegetables and herbs

Wash and dry lettuce, herbs, and greens. Julienne the carrot, cucumber, and red bell pepper into thin matchsticks. Trim and cut green onion into thin 3-inch strips. If using shrimp, halve them lengthwise. Lay everything out on a large platter for easy assembly.

Soften rice papers

Fill a large shallow dish (or wide skillet) with warm water. Working one at a time, submerge one rice paper for 8-12 seconds until pliable but not falling apart. Lay softened wrapper flat on a clean damp kitchen towel or cutting board.

Assemble rolls

Place a lettuce leaf in the lower third of the rice paper (this helps prevent sticking). On top of the lettuce, place a small handful (about 2 tbsp) of drained vermicelli, 2-3 shrimp halves (or 2 strips tofu), a few pieces each of carrot, cucumber, red pepper, 2 mint leaves, a few cilantro leaves, and one green onion strip. Leave about 1 inch of wrapper at each side.

Fold and roll

Fold the bottom edge of the wrapper over the filling, fold in the sides snugly, then continue rolling tightly but gently to close. Place finished roll seam-side down on a plate. Repeat with remaining wrappers and filling. Cover finished rolls with a damp towel to keep them from drying out.

Slice (optional) and serve

If desired, trim ends and slice rolls in half on the bias for presentation. Arrange on a platter with the peanut dipping sauce in a bowl.

In a small mixing bowl, combine the peanut butter, lime juice, soy sauce, rice vinegar, and brown sugar. Whisk until smooth. Add grated ginger, minced garlic, sriracha, and toasted sesame oil.

Thin the sauce by whisking in warm water, 1 tablespoon at a time, until you reach a dipping consistency (smooth and pourable but still coating). Taste and adjust: add more lime for acidity, more sugar for sweetness, or more soy for saltiness.

Transfer to a serving bowl and sprinkle with crushed roasted peanuts. Keep covered in the refrigerator if making ahead; bring to room temperature and whisk before serving.