Ingredients:

  • 8 sheets rice paper (about 8.5-inch diameter)
  • 4 oz (115g) cooked shrimp, peeled and deveined, halved lengthwise
  • 1 cup (80g) shredded carrots
  • 1 cup (75g) thinly sliced cucumber
  • 1 cup (70g) bean sprouts
  • 1/2 cup (30g) fresh mint leaves
  • 1/2 cup (30g) fresh cilantro leaves
  • 1/2 cup (50g) cooked rice vermicelli noodles
  • Optional: Red leaf lettuce, thinly sliced
  • 1/4 cup (60ml) smooth peanut butter
  • 2 tablespoons (30ml) hoisin sauce
  • 2 tablespoons (30ml) water
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) lime juice
  • 1 teaspoon (5ml) soy sauce
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) red pepper flakes (adjust to taste)

Instructions:

  1. Prepare the Peanut Sauce: Whisk together all the peanut sauce ingredients in a small bowl until smooth and creamy. Adjust the consistency with a little more water if needed. Set aside.
  2. Prep the Ingredients: Chop, slice, and measure all the vegetables, herbs, and shrimp. Cook rice vermicelli according to the package directions; drain and rinse under cold water.
  3. Soften the Rice Paper: Dip one rice paper sheet into the warm water for a few seconds until pliable but not too soft. Be careful not to oversoak!
  4. Assemble the Spring Roll: Lay the softened rice paper on a clean, flat surface (like a cutting board). Arrange a small amount of each filling ingredient (shrimp, carrots, cucumber, bean sprouts, mint, cilantro, vermicelli, and optional lettuce) in a line across the lower third of the rice paper, leaving about 1 inch of space on each side.
  5. Roll the Spring Roll: Fold the bottom edge of the rice paper over the filling, then fold in the sides. Roll tightly away from you, like rolling a burrito, until the roll is completely sealed. Discover new rice paper recipes!
  6. Repeat: Repeat steps 3-5 with the remaining rice paper and fillings.
  7. Serve Immediately: Serve the spring rolls immediately with the peanut dipping sauce. You can also cover them with a damp paper towel and plastic wrap and refrigerate for up to a few hours before serving.