Spring Rolls with Peanut Sauce

Instructions

1. 1

   Prepare the Fillings

   • Bring a medium pot of salted water to a boil. Add the rice vermicelli and cook for 3-5 minutes, or according to package directions, until tender. Drain immediately and rinse under cold running water to stop the cooking process. Set aside.
   • In the same pot, bring fresh water to a boil. Add the shrimp and cook for 2-3 minutes until they are pink and opaque. Drain and transfer to an ice bath to cool completely. Once cooled, slice each shrimp in half lengthwise.
   • While the noodles and shrimp cook, prepare your vegetables. Wash and dry the lettuce. Julienne the carrot and cucumber. Pick the mint and cilantro leaves from their stems. Arrange all fillings on a large platter for easy assembly.
2. 2

   Make the Peanut Sauce

   • In a small bowl, combine the peanut butter, hoisin sauce, soy sauce, rice vinegar, lime juice, honey, minced garlic, grated ginger, and sriracha.
   • Whisk vigorously until the mixture is smooth and well combined. It will be quite thick.
   • Gradually add the warm water, one tablespoon at a time, whisking continuously until the sauce reaches a smooth, pourable consistency. Adjust seasoning if necessary.
3. 3

   Assemble the Spring Rolls

   • Fill a large, shallow dish (a pie plate works well) with warm water. Set up your assembly station with the platter of fillings, the hydrated noodles, and a clean, damp cutting board or plate to work on.
   • Submerge one rice paper wrapper in the warm water for 15-20 seconds, just until it becomes soft and pliable. Do not oversoak.
   • Carefully lay the softened wrapper flat on your damp work surface.
   • On the bottom third of the wrapper, layer a lettuce leaf, a small amount of vermicelli noodles, a few strips of carrot and cucumber, and a sprinkle of mint and cilantro leaves.
   • About an inch above this filling, arrange 3 shrimp halves in a single row, cut-side up.
   • Fold the bottom edge of the wrapper up and over the vegetable filling, tucking it in snugly. Fold in the left and right sides, as you would for a burrito.
   • Continue rolling upwards from the bottom into a tight, compact cylinder. The shrimp should be visible through the top layer of the wrapper.
   • Place the finished roll on a platter and cover with a damp paper towel to prevent it from drying out. Repeat with the remaining wrappers and fillings.
4. 4

   Serve

   • Serve the fresh spring rolls immediately with the peanut dipping sauce on the side.