Fresh Spring Rolls Recipe
Hand-rolled with sliced pork and shrimp with fresh vegetables, served with peanut sauce.
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Ingredients
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Rolls
Peanut dipping sauce
Method
Rolls
- 1
Prepare vermicelli
Place rice vermicelli in a large bowl. Pour enough boiling water over to cover and soak for 4–6 minutes until tender but not mushy. Drain well and rinse under cold water. Toss gently to prevent clumping and set aside.
- 2
Prep proteins and vegetables
If shrimp are not pre-split, butterfly or halve them lengthwise. Thinly slice cooked pork. Julienne carrot, cucumber, and red bell pepper into matchstick-sized pieces. Wash and dry lettuce leaves, mint, basil, and cilantro. Have all components within easy reach.
- 3
Soften rice paper
Fill a large shallow dish or pie plate with warm water (not boiling). Dip one rice paper wrapper into the water for 5–8 seconds, then rest it flat on a clean damp tea towel or cutting board. The wrapper should be pliable but still slightly firm (it will continue to soften).
- 4
Assemble rolls
Place a lettuce leaf near the bottom third of the softened wrapper. Add a small handful (about 1/6 of reserved) of rice vermicelli on top of the lettuce, then arrange 1 shrimp (halved side down so the pretty side is visible when rolled), about 1 oz sliced pork (approximately 2 slices), and a small portion of carrot, cucumber, bell pepper, 2 mint leaves, 1 basil leaf, and 1 cilantro sprig. Do not overfill.
- 5
Roll tightly
Fold the bottom edge of the wrapper over the filling, then fold the sides in toward the center. Continue rolling away from you to form a tight cylinder. Place seam-side down on a platter. Repeat with remaining wrappers and filling to make 12 rolls.
- 6
Storage before serving
Cover finished rolls with a damp paper towel and plastic wrap if not serving immediately to keep wrappers from drying. Serve within 2–3 hours for best texture.
Peanut dipping sauce
- 7
In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, sugar, lime juice, minced garlic, and Sriracha (if using). Gradually whisk in warm water, 1 tablespoon at a time, until the sauce reaches a smooth, dipping consistency (about 6 tablespoons total). Taste and adjust: add more lime for brightness, soy for salt, or water to thin.
- 8
Transfer sauce to a serving bowl and sprinkle crushed roasted peanuts on top as garnish.