Fresh Spring Rolls with Peanut Sauce
This is a study in texture. You are balancing the elasticity of a dampened wrapper against the crisp bite of carrots and the soft, neutral base of rice vermicelli. It requires a clean workspace and a steady hand.
Master the timing of the rice paper
If you soak the wrappers too long, they become impossible to handle and turn to paste. Work one at a time and keep a damp cloth over finished rolls.
- large shallow bowl for water
- cutting board
- sharp chef's knife
- clean kitchen towel
What goes in.
- 8round rice paper wrappers
- 2 ozdried rice vermicelli
- 1 cupcarrots, julienned into thin matchsticks
- 1 cupcucumber, seeded and julienned
- 1/2 cupfresh mint leaves
- 1/2 cupfresh cilantro leaves
- 1/2 cupcreamy peanut butter
- 2 tbsphoisin sauce
- 1 tbspwarm water
Creating the tension
Fold the sides inward over the filling once you have finished the first turn of the wrapper. This creates a seal that prevents the ingredients from tumbling out when you bite in.
The method.
Cook the vermicelli
Boil noodles for 2-3 minutes until tender, then drain and rinse under cold water to stop the cooking. Set aside.
Prepare the sauce
Whisk peanut butter, hoisin, and warm water in a small bowl until smooth. Adjust with water if it is too thick to dip.
Hydrate the wrapper
Dip one rice paper sheet into warm water for 5-8 seconds. It should still feel slightly firm; it will soften on the cutting board while you arrange the filling.
Arrange and roll
Place a small bundle of noodles, vegetables, and herbs on the lower third of the wrapper. Fold the bottom edge up, fold in the sides, and roll firmly toward the top edge.
Other turns to take.
Shrimp
Add three cooked, halved shrimp along the seam of the roll so they show through the translucent wrapper.
Tofu
Add strips of extra-firm tofu that have been pressed dry and pan-seared until the edges are golden.
When it doesn't go to plan.
Pat your vegetables dry with a paper towel before rolling; excess moisture will tear the paper.
Keep your work surface lightly dampened so the paper does not stick to it.
If the roll feels loose, you haven't tucked the sides tight enough during the second turn.
The ones that keep coming up.
Can I store these for later?
They are best consumed within an hour of assembly. If you must store them, wrap each roll individually in plastic wrap to prevent them from sticking to each other and drying out.
Why did my rice paper tear?
The water was likely too hot, or you left the wrapper in the water for too long. Aim for lukewarm water and a quick dip.
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