Spring Roll Recipe

Vegetables and herbs

Wash and dry all herbs and lettuce. Julienne the carrot, cucumber, and red bell pepper into thin matchsticks. Rinse bean sprouts and drain well. Tear lettuce leaves into pieces roughly 3–4 inches wide so they fit on wrappers.

Protein & noodles

If using shrimp, slice each cooked shrimp lengthwise. If using chicken, shred or thinly slice. If using tofu, press to remove moisture, then cut into thin sticks and optionally pan-sear 1–2 minutes per side until lightly golden. Cook rice vermicelli according to package, rinse under cold water, drain well and toss lightly with a drizzle of neutral oil to prevent sticking.

Arrange ingredients in separate bowls or on a large work surface for assembly. Pour about 1 cup of warm water into a shallow wide dish for softening rice papers.

In a small bowl, whisk together 1 tablespoon peanut butter, 1 teaspoon soy sauce, 1 teaspoon fresh lime juice, 1 teaspoon honey or maple syrup, and 1 teaspoon minced garlic. Add 2 tablespoons water, one tablespoon at a time, until the sauce reaches a smooth, dippable consistency. Stir in 1/2 teaspoon sriracha if you want heat. Taste and adjust salt/sweet/sour balance, adding more lime or soy as needed.

Whisk 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons water, and 1 teaspoon sugar until sugar dissolves. Stir in 1/2 teaspoon minced garlic and sliced red chili if using. Taste: it should be bright, salty, slightly sweet and tangy.

Set up an assembly station: a damp clean towel or cutting board to roll on, bowls of prepared fillings, and the shallow dish of warm water for rice papers.

Soften wrapper

Dip one rice paper wrapper into the warm water for about 6–8 seconds until the edges start to soften but the center is still slightly firm (it will continue to soften as you work). Lay the softened wrapper flat on the damp towel or cutting board.

Layer lettuce

Place one torn lettuce leaf roughly in the center of the wrapper, with the leaf’s curve toward the edge nearest you. The lettuce acts as a barrier to prevent fillings from tearing the wrapper.

Add fillings

Near the edge closest to you, arrange a small handful (about 1/4 cup) of rice vermicelli (if using), then add a small amount of each vegetable: about 2 tablespoons carrot, 2 tablespoons cucumber, 2 tablespoons bell pepper, and 1–2 tablespoons bean sprouts. Place 1–2 shrimp halves or 2–3 tablespoons of other chosen protein on top of the fillings. Tuck 2–3 leaves each of mint and cilantro (and basil if using) on top.

Roll

Fold the edge nearest you up over the fillings tightly, then fold both sides in toward the center to enclose the ends. Continue rolling away from you to form a tight cylinder. Press gently as you roll to compact the fillings without tearing the wrapper. If the wrapper is sticky at the end, dab a little water on the edge to seal.

Repeat with remaining wrappers and fillings. Lightly brush or rub a drop of cooking oil on any cut edges if you plan to hold rolls for a bit to prevent sticking. Serve immediately or cover loosely with a damp towel and plastic wrap and refrigerate up to 4 hours (best within 1–2 hours).

Arrange spring rolls on a platter with small bowls of peanut sauce and/or nuoc cham. Optional garnishes: chopped peanuts, additional lime wedges, extra herbs, or thinly sliced chilies. To eat, dip rolls into sauce and enjoy.