Fresh Spring Rolls with Peanut Dipping Sauce

The method

Step by step

1. 1

   Cook the rice vermicelli according to package directions, usually by soaking in hot water for a few minutes until tender, then drain and rinse with cold water to prevent sticking.

   About 10 min

   Cook’s note: Do not overcook the vermicelli; it should be al dente.

2. 2

   Bring a small pot of water to a boil, then add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

   About 5 min

   Cook’s note: Avoid overcooking the shrimp to keep them tender.

3. 3

   Immediately transfer the cooked shrimp to an ice bath to stop the cooking process, then drain and pat dry.

   About 2 min

   Cook’s note: This step helps keep the shrimp firm and prevents them from becoming rubbery.

4. 4

   Prepare all the vegetables: shred the lettuce, julienne the carrot and cucumber, and pick the mint and cilantro leaves.

   About 10 min

   Cook’s note: Having all your ingredients prepped and laid out makes the rolling process much smoother.

5. 5

   To make the peanut dipping sauce, combine the hoisin sauce, peanut butter, lime juice, soy sauce, sriracha (if using), and warm water in a small bowl.

   About 2 min

   Cook’s note: Adjust the amount of water to achieve your desired sauce consistency.

6. 6

   Whisk the sauce ingredients until smooth and well combined.

   About 1 min

7. 7

   Set up your rolling station with a large shallow dish of warm water, the rice paper wrappers, and all your prepared filling ingredients.

   Cook’s note: Organizing your workspace will make rolling easier and faster.

8. 8

   Dip one rice paper wrapper into the warm water for about 15-20 seconds until it is soft and pliable, but not too soggy.

   Cook’s note: Don't soak the wrapper for too long, as it will continue to soften as you work with it.

9. 9

   Lay the softened wrapper flat on a clean, damp surface.

   Cook’s note: A damp cutting board or a clean, damp kitchen towel works well to prevent sticking.

10. 10

    Arrange a few shrimp halves face down in a line about 1 inch from the bottom edge of the wrapper, leaving space on the sides.

    Cook’s note: Placing the shrimp face down ensures they are visible and attractive through the wrapper.

11. 11

    Top the shrimp with a small amount of lettuce, vermicelli, carrot, cucumber, mint, and cilantro.

    Cook’s note: Don't overfill the wrapper, or it will be difficult to roll.

12. 12

    Fold the bottom edge of the wrapper over the filling, then fold in the sides.

13. 13

    Roll the wrapper tightly from the bottom up to create a neat, cylindrical spring roll.

    Cook’s note: Roll as tightly as possible without tearing the wrapper to keep the fillings secure.

14. 14

    Repeat with the remaining wrappers and filling ingredients.

    About 15 min

    Cook’s note: Keep finished rolls separated to prevent them from sticking together.

15. 15

    Serve the fresh spring rolls immediately with the peanut dipping sauce, garnished with crushed peanuts if desired.