Editorial sample recipeVietnameseintermediatedairy-freeegg-freepescatarian

Vietnamese Fresh Spring Rolls

Rice paper rolls packed with shrimp, herbs, noodles and crunchy vegetables, served with a quick peanut dipping sauce.

Technique to learn

Rolling rice paper

Dip rice paper briefly — it keeps softening on the board — then roll firmly, tucking the sides in, so the roll is tight and does not tear.

Step 1: Cook the vermicelli according to the package, rinse under cold water and drain well.
Step 2: Whisk the peanut butter, hoisin, lime juice and warm water into a smooth dipping sauce.
Step 3: Set out all the fillings within reach. Fill a wide bowl with warm water.
Step 4: Dip one rice paper sheet for 2–3 seconds, then lay it on a damp board.
Step 5: Place three shrimp halves near the middle, cut-side up. Add lettuce, noodles, vegetables and herbs on top.
Step 6: Fold the bottom edge over the filling, fold in the sides, and roll up tightly. Repeat with the rest.
Step 7: Serve right away with the dipping sauce.

Keep finished rolls under a damp towel so they do not dry out; eat within a few hours and keep chilled.

Use tofu instead of shrimp for a vegetarian roll; serve the sauce on the side for anyone avoiding peanuts.

Hoisin sauce often contains wheat; check the label if you need gluten-free.

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