Vietnamese Spring Rolls Recipe

Prepare shrimp

Bring a medium pot with 1 liter (about 4 cups) of water and 1 tsp salt to a gentle boil. Add shrimp and poach 2–3 minutes until pink and just cooked through (internal temp ~120–130°F / 49–54°C). Do not overcook. Remove shrimp to a bowl of ice water to stop cooking. Once cool, drain and pat dry. Slice each shrimp in half lengthwise (optional) to make them flatter for rolling.

Cook rice vermicelli

Place dried rice vermicelli in a heatproof bowl. Pour 2 cups of the just-boiled water over the noodles and cover. Let sit 4–6 minutes until tender but not mushy. Drain, rinse briefly under cold water, and drain well. Toss lightly with a few drops of neutral oil to prevent sticking.

Prep vegetables and herbs

Julienne the carrot and cucumber into thin matchsticks. Separate butter lettuce leaves and pat dry. Trim and cut green onions into matchsticks. Rinse and dry mint, cilantro, and basil leaves. Keep bean sprouts rinsed and drained. Arrange all filling ingredients on a large platter for assembly.

Soften rice paper

Fill a wide shallow bowl or pie dish with warm water (not boiling) about 1–2 inches deep. Working one at a time, dip a rice paper wrapper into the water for about 5–8 seconds until it begins to soften but is still slightly firm (it will continue to soften on your work surface). Lay it flat on a clean cutting board or damp towel.

Assemble rolls

On the bottom third of the softened wrapper place: one lettuce leaf (tear to fit if needed), a small handful (about 1/4 cup) of rice vermicelli, a small pinch each of carrot and cucumber, a few bean sprouts, a couple of herb leaves, and 2 halved shrimp placed cut-side down near the edge so they show through the wrapper. Fold the bottom edge of the wrapper up over the fillings, fold in the left and right sides snugly, then roll away from you to form a tight cylinder. Repeat with remaining wrappers and fillings to make 12 spring rolls. Keep finished rolls covered with a damp towel to prevent drying.

Serve

Cut each roll in half on the bias if desired and arrange on a platter. Serve at room temperature with peanut dipping sauce on the side.

Combine peanut butter, hoisin sauce, soy sauce, rice vinegar, brown sugar (or honey), lime juice, minced garlic, and sriracha in a medium bowl.

Whisk mixture while adding warm water gradually until the sauce reaches a smooth, dippable consistency (about 1/4 to 1/2 cup for thick dip, up to 1 cup for thinner sauce). Taste and adjust: more soy for saltiness, more lime for brightness, more sriracha for heat, or a touch more sugar for sweetness.

Transfer to a serving bowl and sprinkle the top with crushed roasted peanuts. Optionally drizzle a little sesame oil or garnish with finely sliced green onion.