The Best Vietnamese Spring Rolls With Easy Peanut Sauce Recipe

Cook the rice vermicelli in boiling water 3 to 4 minutes until just tender, drain and rinse under cold water, toss with a tiny bit of oil so it wont stick and set aside.

Prep everything: julienne the cucumber and carrot, rinse and dry the lettuce leaves, bean sprouts, mint, cilantro and Thai basil (if using), thinly slice scallions, halve the cooked shrimp lengthwise or thinly slice the cooked pork, and cut limes into wedges.

Make the peanut sauce: in a bowl whisk together 1/2 cup creamy peanut butter, 2 tbsp hoisin, 2 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp fresh lime juice, 1 small minced garlic clove, 1 tbsp brown sugar or honey, and 1 tsp chili garlic sauce or sriracha if you want heat. Stir in 1 to 4 tbsp warm water until the sauce is smooth and your preferred consistency. Stir in 1 tsp sesame oil and 1 tsp fish sauce if you want extra umami, then taste and adjust salt, lime or sugar. Top with chopped roasted peanuts for garnish.

Set up an assembly station: a shallow wide bowl of warm water for the rice papers, a clean damp towel on the counter, the fillings within reach and a plate for finished rolls.

Soften each rice paper by briefly dipping it into the warm water 4 to 8 seconds; hold it flat and dont soak it until mushy or it will tear. Lay the softened wrapper on the damp towel.

Assemble the roll: lay 1 lettuce leaf on the lower third of the wrapper, add a small handful of vermicelli, a few strips of cucumber and carrot, some bean sprouts, a few leaves of mint, cilantro and basil, a little scallion, and 2 shrimp halves (flat side down) or slices of pork on top. Squeeze a little lime over the fillings if you like. Dont overfill or the wrapper will split.

Roll it up: fold the bottom edge over the fillings, fold both sides in snugly, then roll away from you tightly to seal. If the edge wont stick, dab a little water to seal. Keep finished rolls under a damp towel so they dont dry out.

Serve with the peanut sauce in a bowl sprinkled with chopped roasted peanuts, extra herbs and lime wedges. Cut rolls in half if you want, and enjoy.