Fresh Spring Rolls

Light, refreshing Vietnamese rice paper rolls filled with shrimp, vermicelli noodles, crisp vegetables, and fragrant herbs, served with a rich peanut dipping sauce. A vibrant no-cook appetizer.

Ingredients

• 12 rice paper wrappers (8.5-inch rounds)
• ¾ lb cooked shrimp, halved lengthwise
• 4 oz rice vermicelli noodles, cooked and cooled
• 1 head butter lettuce, leaves separated
• 1 English cucumber, julienned
• 1 large carrot, julienned
• ½ cup fresh mint leaves
• ½ cup fresh cilantro leaves
• ½ cup fresh Thai basil leaves
• 3 tbsp creamy peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp sriracha
• 2 tbsp warm water
• 1 tsp rice vinegar
• 1 tbsp crushed roasted peanuts

Method

1. Prepare all the filling ingredients and arrange them on a large platter for easy assembly. Cook the rice vermicelli according to package directions, rinse with cold water, and drain well.
2. Make the peanut sauce by whisking together peanut butter, hoisin sauce, sriracha, warm water, and rice vinegar until smooth. Add more water if needed for a dippable consistency. Top with crushed peanuts.
3. Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds, rotating gently, until it is just pliable (it will continue to soften). Lay flat on a clean damp surface.
4. On the bottom third of the wrapper, layer a lettuce leaf, a small bundle of vermicelli, cucumber, carrot, and herbs. Place 3-4 shrimp halves in a line above the filling (these will show through the translucent wrapper).
5. Fold the bottom of the wrapper up over the filling, then fold in both sides tightly like a burrito. Continue rolling up to the top edge, keeping it tight. The wrapper will seal to itself.
6. Repeat with remaining wrappers and filling. Serve immediately with the peanut dipping sauce. Cover assembled rolls with a damp towel if not serving right away.

Chef's note: Do not over-soak the rice paper -- it should still feel slightly firm when you remove it from the water, as it will continue to soften. If making ahead, wrap each roll individually in plastic wrap and refrigerate for up to 4 hours. For a nut-free sauce, use a nuoc cham dipping sauce made with fish sauce, lime, sugar, garlic, and chili.

Nutrition per serving

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