My Foolproof Guide to Fresh Spring Rolls
These fresh spring rolls combine crisp veggies, soft vermicelli, tender shrimp, and bright herbs wrapped in rice paper—served with a creamy peanut hoisin dipping sauce for the ultimate satisfying bite.
Equipment
- 1 Mixing bowl for blending dipping sauce
Ingredients
Main Ingredients
- 8 rice paper wrappers the base of your fresh spring rolls
- 1 cup cooked vermicelli noodles soft and ready to wrap
- 1 cup shredded lettuce crisp and cooling for the roll
- ½ cup julienned carrots for that sweet snap
- ½ cup sliced cucumber adding cool freshness
- ¼ cup fresh mint leaves bright and aromatic
- ¼ cup fresh cilantro leaves for that punch of herbal zing
- 12 cooked shrimp sliced in half lengthwise
- ¼ cup hoisin sauce the sweet salty heart of the dip
- 2 tablespoons peanut butter combined with soy sauce, rice vinegar, and water
Instructions
Instructions
- Soften a rice paper wrapper by submerging it in warm water for 10-15 seconds. Lay it flat on a damp towel or cutting board.
- Place vermicelli noodles, lettuce, carrots, cucumber, mint, and cilantro in the center of the wrapper.
- Add three shrimp halves per roll evenly spaced over the herbs and veggies.
- Fold the sides inward, then roll tightly from bottom up into a cylinder. Repeat with remaining wrappers and fillings.
- For the dipping sauce, mix hoisin sauce, peanut butter, soy sauce, rice vinegar, and water until smooth. Serve rolls with sauce on the side.
Notes
Best enjoyed fresh. To store, wrap rolls in plastic or place in airtight container and refrigerate up to one day.