Fresh and Flavorful Spring Rolls – Page 2

Directions

Prepare the Ingredients: Start by cooking the vermicelli rice noodles according to the package instructions. Rinse with cold water and drain well. Slice the shrimp in half lengthwise and julienne the carrots and cucumber. Set all ingredients aside in small bowls.
Make the Dipping Sauce: In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sriracha, and water until smooth. Adjust the consistency with more water if needed. Set aside.
Soak the Rice Paper Wrappers: Fill a large bowl or dish with warm water. Working one at a time, dip a rice paper wrapper in the water for about 10-15 seconds until it becomes pliable but not too soft. Remove and place on a clean, damp kitchen towel.
Assemble the Spring Rolls: On the bottom third of the rice paper wrapper, layer a small amount of lettuce, vermicelli noodles, carrots, cucumber, mint, cilantro, and basil. Top with 2-3 pieces of shrimp (or your chosen protein).
Roll the Spring Rolls: Fold the sides of the rice paper over the filling, then roll from the bottom up, tucking in the filling as you go to create a tight roll. Repeat with the remaining wrappers and ingredients.
Serve: Arrange the spring rolls on a serving platter, garnish with chopped peanuts if desired, and serve with the dipping sauce.

Protein Options: Substitute shrimp with grilled chicken, tofu, or beef for variety.
Vegetable Additions: Add bell peppers, avocado, or bean sprouts for extra crunch and flavor.
Herb Alternatives: If you don’t have all the herbs listed, use what you have on hand. Fresh parsley or chives can also add a nice touch.

Refrigerate: Spring rolls are best enjoyed fresh, but you can store leftovers in the refrigerator for up to 1 day. Wrap them individually in plastic wrap to prevent the rice paper from drying out.
Reheat: If the rolls become too firm, you can lightly dampen them with water to restore their softness.

Side Dishes: Serve spring rolls with a side of edamame, a light salad, or miso soup.
Drinks: Pair with a crisp white wine like Sauvignon Blanc, a light beer, or a refreshing iced green tea.