Fresh Spring Rolls with Peanut Sauce
These rolls rely on cold, crisp textures and a sharp, herbaceous bite. They are assembled quickly once the prep work is finished, making them a rhythm-based meal rather than a labor-intensive cook.
Mastering the soak
Keep your workspace clean and organized; rice paper sticks to everything, including itself. Only soak one sheet at a time to ensure the wrappers remain manageable.
- large shallow bowl for water
- cutting board
- sharp chef's knife
- clean kitchen towel
What goes in.
- 8 sheetsrice paper wrappers
- 8 ozshrimp, cooked, peeled, and halved lengthwise
- 1 cuprice vermicelli noodles, cooked and cooled
- 1cucumber, julienned
- 1carrot, julienned
- 1/2 cupfresh mint leaves
- 1/2 cupfresh cilantro leaves
- 1/2 cupcreamy peanut butter
- 2 tbsphoisin sauce
- 1 tbsplime juice
- 2 tbspwarm water
Constructing the seal
Fold the sides inward like an envelope once you have completed the first rotation. This creates a secure cylinder that won't fall apart when you pick it up.
The method.
Prepare the filling
Ensure all vegetables are sliced into uniform, matchstick-sized strips to prevent sharp edges from piercing the delicate wrappers.
Whisk the sauce
Combine peanut butter, hoisin, lime juice, and warm water in a small bowl until smooth. If it is too thick, add a teaspoon of water at a time until it reaches a dip-able consistency.
Soak the wrapper
Dip the rice paper into warm water for about 5 to 10 seconds. It should still feel slightly firm when you lay it flat on your damp towel; it will continue to soften as you add the filling.
Layer and fold
Place three shrimp halves in a line across the center, followed by a pinch of noodles, vegetables, and herbs. Roll the bottom edge over the filling, fold in the sides, and continue rolling tightly.
Set aside
Place the finished rolls on a platter seam-side down. Cover with a damp paper towel if not serving immediately to keep them from drying out.
Other turns to take.
Tofu Spring Rolls
Replace shrimp with strips of extra-firm tofu that have been pan-seared until golden.
Spicy Version
Add thinly sliced fresh bird's eye chilies directly inside the roll or whisk chili crisp into the peanut sauce.
When it doesn't go to plan.
Use room temperature water for soaking to prevent the wrappers from becoming too gummy or fragile.
If the rice paper sticks to your cutting board, brush the board lightly with a neutral oil before starting.
Pat your vegetables dry with a towel before assembling; excess water will cause the rolls to become soggy.
The ones that keep coming up.
Can I make these in advance?
They are best enjoyed within two hours of assembly. After that, the rice paper begins to harden or become overly chewy.
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