Fresh Spring Rolls with Peanut Sauce
These rolls rely on the contrast between the snap of raw carrots, the softness of rice noodles, and the aromatic punch of fresh mint. They are best eaten within an hour of rolling, before the rice paper loses its elasticity.
Mise en place is your only friend here
Because rice paper becomes tacky quickly, have all your fillings sliced, portioned, and laid out within arm's reach before you dip the first sheet.
- large shallow bowl for water
- cutting board
- sharp chef's knife
- clean kitchen towel
What goes in.
- 8 sheetsrice paper rounds
- 4 ozdried rice vermicelli
- 1large carrot, julienned
- 1cucumber, seeded and julienned
- 1 cupfresh mint leaves, stemmed
- 1 cupfresh cilantro leaves
- 8large shrimp, boiled, peeled, and halved lengthwise
- 1/2 cupcreamy peanut butter
- 2 tbsphoisin sauce
- 1 tbspwarm water
Mastering the hydration
Do not soak the rice paper. Dip it for three seconds until just barely flexible; it will continue to soften as you work.
The method.
Cook the noodles
Boil the vermicelli for three minutes, drain, and rinse under cold running water to stop the cooking. Drain thoroughly.
Prepare the sauce
Whisk the peanut butter, hoisin, and water together until smooth. Set aside.
Dip the paper
Submerge one sheet of rice paper in a shallow bowl of lukewarm water for three seconds. Lay it flat on a dry kitchen towel.
Layer the filling
Place three shrimp halves in a line across the center. Add a small mound of noodles, a pinch of carrot, cucumber, mint, and cilantro on top of the shrimp.
Roll firmly
Fold the bottom edge of the paper up over the filling. Fold the sides in like a burrito, then roll tightly away from you until sealed.
Other turns to take.
Tofu strips
Replace shrimp with firm tofu, pan-seared in soy sauce until golden.
Crunchy peanut
Add crushed roasted peanuts inside the rolls for added texture.
When it doesn't go to plan.
If the paper sticks to your cutting board, use a clean, slightly damp cotton kitchen towel as your rolling surface.
Cut your vegetables into uniform matchsticks so the rolls are easy to bite through.
Keep finished rolls under a damp paper towel to prevent the rice paper from drying out while you finish the rest.
The ones that keep coming up.
Why are my rolls tearing?
You are likely over-filling them or letting the paper soak too long, making it too fragile to handle.
Can I make these a day ahead?
The rice paper will harden and become chewy in the refrigerator. Assemble them as close to serving as possible.
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