Up Spring Rolls Recipe

Soak rice vermicelli

Place the rice vermicelli in a heatproof bowl. Pour just-boiled water over the noodles to cover by about 1 inch. Let soak 4–6 minutes until pliable but not mushy, then drain and rinse under cold water. Toss lightly with 1 teaspoon sesame oil to prevent sticking and set aside.

Prepare shrimp (if not pre-cooked)

If using raw shrimp, bring a small pot of salted water to a boil and cook shrimp 2–3 minutes until pink and opaque. Immediately transfer to an ice bath, then peel, devein and halve lengthwise. If using pre-cooked shrimp, simply butterfly and set aside.

Prepare tofu (optional)

If using tofu, press for 15–30 minutes to remove moisture, slice into 8 pieces about 1/4" thick, season lightly with salt and pepper, then pan-fry in 1 tablespoon oil over medium-high heat 2–3 minutes per side until golden. Drain on paper towels.

Wash and dry all herbs and lettuce. Cut cucumber, carrot and red pepper into thin julienne strips. Slice avocado thinly just before assembling to prevent browning. Pick cilantro leaves from stems.

Combine peanut butter, hoisin, soy sauce, rice vinegar, lime juice, minced garlic, sesame oil and chili garlic sauce in a small bowl. Add warm water, 1 tablespoon at a time, whisking until smooth and pourable but still thick (about 2–3 tablespoons). Taste and adjust: more lime for acidity, more soy for salt, more water to thin. Transfer to a serving bowl and sprinkle with crushed roasted peanuts.

Fill a shallow wide dish or pie plate with warm water. One at a time, dip one rice paper wrapper into the water for 6–10 seconds until just pliable — it will continue to soften on the board. Lay the softened wrapper on a clean damp cutting board or work surface.

Near the bottom third of the wrapper (closest to you), place 1 butter lettuce leaf (trim to fit if needed), a small handful (about 1/8 cup) of rice vermicelli, 1–2 shrimp halves (or 1 slice tofu), a few julienned cucumber, carrot and red pepper strips, 1–2 slices avocado, and 1–2 mint leaves, 1–2 basil leaves, and a sprinkle of cilantro. Do not overfill; leave space at edges to fold.

Fold the bottom edge over the filling, tuck in gently, fold both sides inward, then roll up tightly like a burrito. Place seam-side down on a platter. Repeat with remaining wrappers and filling. Keep finished rolls covered with a damp towel to prevent drying.

Arrange spring rolls on a platter with the peanut dipping sauce in a small bowl. Garnish sauce with extra crushed peanuts and serve lime wedges and microgreens on the side. To eat, cut rolls in half on the diagonal if desired and dip into sauce.