Summer Roll Recipe

Prep noodles and shrimp

Bring 250 ml water to a near-boil. Place vermicelli noodles in a heatproof bowl and pour hot water over them to cover. Let sit 3–5 minutes until tender but still slightly firm, then drain and rinse under cold water until cool. Toss with a little sesame oil (optional) to prevent sticking. If shrimp are not cooked, poach in simmering water 2–3 minutes until opaque, then cool. Slice shrimp lengthwise to make them lay flat in the roll.

Prepare vegetables

Julienne the carrot and cucumber into thin matchsticks. Thinly slice the red onion. Shred the iceberg lettuce into thin ribbons. Trim cilantro leaves from stems and wash and dry thoroughly. Cut scallions into 2–3 inch batons if using.

Hydrate wrappers and assemble

Fill a large shallow dish or pie plate with warm (not scalding) water. Submerge one rice paper wrapper for 5–8 seconds until edges just soften — it will continue softening on the board. Lay wrapper flat on a clean damp towel or cutting board. Near the bottom third of the wrapper place: a small handful (about 2 tbsp) of cooled noodles, a small tuft (about 2 tbsp) of shredded lettuce, 1–2 tbsp carrots, 1–2 tbsp cucumber, a few slices of red onion (to taste), 3–4 cilantro sprigs. Arrange 3 halved shrimp, cut side down, along the top edge of the filling so shrimp will be visible when rolled. Do not overfill — keep a 1-inch clear border around edges.

Roll technique

Fold the bottom edge of the wrapper over the filling, tuck in once tightly, then fold the left and right sides toward the center, and continue rolling upward to form a tight cylinder. Slightly dampen the final edge with water to seal. Repeat to make 4 rolls (each roll uses two wrappers if you want softer/chewier texture) — for two soft spring rolls as on the menu, assemble 2 rolls using 2 wrappers each and distribute ingredients evenly so each is generously filled. Place finished rolls seam-side down on a plate and cover with a damp towel to keep soft while you finish assembling.

Slice and serve

If desired, slice each roll in half on the diagonal with a sharp, damp knife for presentation. Serve two soft rolls per order with both sauces on the side.

Whisk together rice vinegar, granulated sugar, water and lime juice in a small bowl until sugar dissolves. Stir in fish sauce and chili flakes (if using). Taste and adjust balance — add more sugar for sweetness, more vinegar or lime for tang, or a splash more fish sauce for saltiness. Chill until ready to serve.

In a small bowl combine peanut butter, hoisin sauce, soy sauce, rice vinegar and minced garlic. Add warm water one tablespoon at a time while whisking until you reach a smooth, dipping consistency (about 2 tbs). Stir in sesame oil. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top as garnish.