Spring Rolls (2) Recipe

Soak rice vermicelli

Place rice vermicelli in a heatproof bowl. Pour boiling water over the noodles to cover by 1 inch. Let sit 3–4 minutes until pliable but still slightly firm. Drain, run under cold water to stop cooking, then drain well and cut into shorter 4–5 inch lengths if necessary.

Prep vegetables and herbs

Julienne the carrot and cucumber into thin matchsticks about 2–3 inches long. Separate and wash lettuce leaves and pat dry. Trim green onion into 3-inch batons. Rinse and pick mint leaves and cilantro sprigs.

Prepare shrimp and tofu

If shrimp are not already cooked, simmer in boiling water 1–2 minutes until opaque then cool in ice water. Butterfly shrimp and slice each in half lengthwise so each roll gets a thin piece. If using tofu, press to remove excess water, cut into 1/4-inch strips and toss gently with 1/4 tsp salt and 1/4 tsp sesame oil.

Fill a shallow dish (large pie plate) with warm water for dipping wrappers. Have a clean damp tea towel or cutting board ready as your work surface.

One at a time: dip a rice paper wrapper into the warm water for about 5–8 seconds until just pliable (it will continue to soften on the board). Lay wrapper flat on the damp towel or board.

Place one lettuce leaf in the lower third of the wrapper, centered. On top of the lettuce place a small handful (about 1–2 tablespoons) of the drained vermicelli, a few carrot and cucumber matchsticks, 2 halves of shrimp (arranged with the cut side down so the shrimp shows through the wrapper), one green onion baton (trim to fit), 2 mint leaves, and one cilantro sprig. If using tofu instead of shrimp, place 2–3 tofu strips instead of shrimp pieces.

Fold the bottom edge of the wrapper up over the filling, then fold the left and right sides toward the center snugly. Roll away from you tightly but gently to the top to form a neat cylinder. Seal the top edge with a dab of water if needed. Repeat with remaining wrappers and fillings to make 2 large spring rolls (use remaining fillings to make extras as desired).

Prepare dipping sauce by whisking together hoisin sauce, soy sauce and 2 teaspoons water until smooth. Taste and adjust: add a little lime juice or more soy if you want brighter or saltier flavors.

Slice each spring roll in half on the diagonal with a sharp knife (wipe knife between cuts for a clean edge). Arrange on a plate with extra mint and cilantro for garnish. Serve immediately with the hoisin-soy dipping sauce.