Handcrafted Spring Rolls Recipe

Cook vermicelli

Bring a medium pot of water to a boil. Remove from heat, add the rice vermicelli and soak for 3–5 minutes until tender but still slightly firm. Drain, rinse under cold water, and shake off excess. Toss with a little lime juice (from the 1 lime) and set aside.

Prepare vegetables and herbs

Julienne the carrot, cucumber, and red bell pepper into thin matchsticks. Separate and rinse the lettuce leaves and pat dry. Thinly slice the green onions lengthwise and pick mint and cilantro leaves. Arrange everything on a platter for easy assembly.

Marinate and cook shrimp

In a small bowl combine the soy sauce, sesame oil, minced garlic, and grated ginger. Add the shrimp, toss to coat, and let sit 10 minutes. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked through (internal temp 120–135°F / 49–57°C). Season with 1/2 tsp salt and 1/4 tsp black pepper while cooking. Remove and let cool slightly, then slice each shrimp in half lengthwise (optional) for easier rolling.

In a small bowl whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce, lime juice (from 1/2 lime), chile garlic sauce, and warm water. Adjust water to reach a smooth dipping consistency. Taste and adjust seasoning — add more lime for brightness or more chile sauce for heat. Transfer to a serving bowl and sprinkle crushed roasted peanuts on top if using.

Fill a shallow pan or pie dish with warm water. Working with one rice paper at a time, submerge the rice paper for about 6–8 seconds until it begins to soften but is still slightly firm (it will continue to soften on the board). Lay the softened wrapper flat on a clean cutting board or damp towel.

Near the bottom third of the wrapper layer: 1 small lettuce leaf (tear to fit if necessary), a small handful (~2 tablespoons) of drained vermicelli, 2–3 pieces of shrimp (or halves), a small handful of julienned carrot (~2 tablespoons), a few cucumber sticks (~2 tablespoons), 2–3 slices of red bell pepper, 2 mint leaves, 2 cilantro leaves, and some green onion strips. Do not overfill — leave margins to fold.

To roll: fold the bottom edge of the wrapper up over the filling, then fold both sides inward snugly. Continue rolling away from you into a tight cylinder. Place seam-side down on a platter. Repeat with remaining wrappers and filling. For best presentation align shrimp along the inside edge so they are visible through the wrapper.

Cover finished rolls with a damp towel to keep them from drying. Serve immediately with the peanut-hoisin dipping sauce. Leftover rolls are best eaten within a few hours; if storing, wrap tightly in plastic and refrigerate up to 24 hours (wrapper will be chewier).