Fresh Spring Rolls with Peanut Sauce
This is a clean, crisp way to start a meal. The focus here is on the texture contrast between the supple wrapper, the crunch of raw vegetables, and the tender bite of shrimp or tofu.
Prep is everything here.
Once you begin rolling, you cannot stop to chop. Have your vegetables julienned, your herbs plucked, and your protein sliced before you even touch the rice paper.
- large shallow bowl for water
- cutting board
- sharp chef's knife
- clean kitchen towel
What goes in.
- 8 sheetsrice paper wrappers
- 1/2 lbcooked shrimp, halved lengthwise
- 4 ozvermicelli rice noodles, cooked and cooled
- 1 cupfresh mint leaves
- 1 cupfresh cilantro leaves
- 1 cupcucumber, julienned
- 1 cupcarrots, julienned
- 1/2 cupcreamy peanut butter
- 2 tbsphoisin sauce
- 1 tbsplime juice
- 2 tbspwarm water
Don't over-soak the wrapper
Dip the paper for only 3 to 5 seconds. It should still feel slightly firm when you lay it on your towel; it will continue to soften as you add the ingredients.
The method.
Make the sauce
Whisk the peanut butter, hoisin, lime juice, and enough warm water to reach a thin, pourable consistency.
Hydrate the paper
Submerge one sheet of rice paper in lukewarm water for a few seconds. Lay it flat on a damp kitchen towel.
Layer the filling
Place a few shrimp halves cut-side up in the center. Top with a small mound of noodles, carrots, cucumber, and a scattering of herbs.
Roll tightly
Fold the sides of the rice paper in over the filling, then fold the bottom edge up and roll firmly upward to seal.
Other turns to take.
Tofu style
Replace shrimp with strips of extra-firm smoked tofu for a earthier profile.
Spicy option
Add thinly sliced fresh bird's eye chilies directly inside the roll next to the shrimp.
When it doesn't go to plan.
Pat your vegetables dry after slicing to ensure the roll doesn't become soggy.
Keep a bowl of water nearby to dip your fingers if the rice paper sticks to your skin.
If you aren't serving them immediately, cover the finished rolls with a damp paper towel so they do not dry out.
The ones that keep coming up.
Why are my wrappers tearing?
The water is likely too hot, or you soaked them for too long. Stick to lukewarm water and keep the dip short.
Can I make these a day in advance?
They are best within two hours of assembly. The rice paper tends to harden and lose its pleasant chew if refrigerated for long.
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