A dependable home-kitchen version of Vietnamese Fresh Spring Rolls, with clear timing and practical ingredients.
Prep: 25 minutes Cook: 10 minutes Total: 35 minutes Serves: 4
Ingredients
- 12 rice paper wrappers
- 4 oz rice vermicelli, cooked
- 12 cooked shrimp, halved
- 1 cup lettuce
- 1 cup mint and Thai basil
- 1 cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1/3 cup hoisin sauce
- 2 tbsp peanut butter
- Warm water
Instructions
- Whisk hoisin and peanut butter with enough warm water to make a dipping sauce.
- Dip one wrapper in warm water until pliable and lay flat.
- Layer herbs, lettuce, noodles, vegetables, and shrimp across the lower third.
- Fold in sides and roll tightly. Repeat and serve immediately with sauce.
Cook’s Notes
Taste before adding extra salt, prepare all ingredients before heating the pan, and serve this dish fresh for the best texture and aroma.