Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 round rice paper wrappers (22 cm / 8.5-inch)
- 6 oz (170 g) dried rice vermicelli
- 12 large shrimp, peeled/deveined (about 8 oz) or 8 oz pork tenderloin
- 8–10 leaves green leaf or butter lettuce
- 1 small English cucumber, seeded, cut into matchsticks
- 1 medium carrot, julienned
- 1 cup mixed herbs (mint, cilantro, Thai basil); 8–10 chives or scallion greens
- 1 tsp neutral oil; fine sea salt
- Peanut–Hoisin Sauce: 1/3 cup hoisin, 1/3 cup creamy peanut butter, 1/2 cup water, 1 tbsp rice vinegar or lime juice, 1 tsp soy sauce, 1 tsp sesame oil, 1 small garlic clove (grated), 1–2 tsp chili-garlic sauce; 2 tbsp roasted peanuts (chopped)
Do This
- 1. Cook vermicelli in boiling water 3–4 minutes; drain, rinse cold, toss with 1 tsp oil.
- 2. Poach shrimp in salted simmering water 2–3 minutes; chill and halve lengthwise. Or simmer pork to 145°F, 12–15 minutes; rest, then thinly slice.
- 3. Whisk sauce ingredients in a small saucepan over low heat with 1/2 cup water until smooth; simmer 1–2 minutes; top with chopped peanuts.
- 4. Prep lettuce, cucumber, carrot, herbs, and chives; set up a damp towel–lined board and a wide bowl of warm water (90–100°F).
- 5. Dip one wrapper 3–5 seconds; place on the towel. Layer lettuce, a small nest of noodles, cucumber, carrot, and herbs.
- 6. Fold bottom over, tuck in sides. Place 2 shrimp halves (pink side down) near the top edge; roll tight to seal.
- 7. Repeat for 12 rolls. Serve with warm peanut–hoisin sauce.
Why You’ll Love This Recipe
- Fresh, crunchy, and light—perfect contrast to a creamy, savory peanut–hoisin dip.
- Customizable: choose shrimp or pork, or mix it up to please everyone.
- No deep frying; quick stovetop cooking and simple assembly.
- Great make-ahead party food—assemble, cover, and chill until guests arrive.
Grocery List
- Produce: Green leaf or butter lettuce, English cucumber, carrot, fresh mint, cilantro, Thai basil, garlic chives or scallion greens, 1 small garlic clove, lime (optional)
- Dairy: None
- Pantry: Rice paper wrappers, dried rice vermicelli, hoisin sauce, creamy peanut butter, soy sauce, toasted sesame oil, rice vinegar, chili-garlic sauce or sriracha, roasted peanuts, neutral oil, fine sea salt, sugar (optional)
- Protein: Large shrimp or pork tenderloin
Full Ingredients
For the Rolls
- 12 round rice paper wrappers (22 cm / 8.5-inch)
- 6 oz (170 g) dried rice vermicelli
- 8–10 large leaves green leaf or butter lettuce
- 1 small English cucumber, seeded and cut into 3-inch matchsticks (about 1.5 cups)
- 1 medium carrot, julienned (about 1 cup)
- 1 cup loosely packed herb leaves: mint, cilantro, Thai basil
- 8–10 garlic chives or scallion greens, cut into 6-inch lengths
- 1 tsp neutral oil (to keep noodles from sticking)
- Warm water (90–100°F / 32–38°C) for softening wrappers
- Fine sea salt (for cooking water)
Protein (choose one)
- Shrimp: 12 large shrimp (about 8 oz / 225 g), peeled and deveined
- or Pork: 8 oz (225 g) pork tenderloin, trimmed
- Optional for pork poaching water: 1 thin slice fresh ginger, 1 tsp sugar, 1 tsp salt
Peanut–Hoisin Dipping Sauce
- 1/3 cup (80 ml) hoisin sauce
- 1/3 cup (85 g) creamy peanut butter
- 1/2 cup (120 ml) water, plus more as needed to thin
- 1 tbsp (15 ml) rice vinegar or fresh lime juice
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- 1 small garlic clove, finely grated
- 1–2 tsp chili-garlic sauce or sriracha, to taste
- 2 tbsp roasted peanuts, finely chopped (for topping)
Step-by-Step Instructions
Step 1: Prep the vegetables and herbs
Wash and dry the lettuce, then tear into hand-sized pieces. Seed and cut the cucumber into 3-inch matchsticks. Julienne the carrot. Pick mint, cilantro, and Thai basil leaves. Cut chives or scallion greens into 6-inch lengths. Keep everything covered with a damp towel to stay crisp.
Step 2: Cook the rice vermicelli
Bring a medium pot of water to a boil. Salt the water lightly. Add vermicelli and cook 3–4 minutes until just tender. Drain, rinse under cold water until cool, and shake off excess water. Toss with 1 tsp neutral oil so the strands do not clump. Set aside.
Step 3: Cook the protein (shrimp or pork)
Shrimp: Bring a pot of lightly salted water to a gentle simmer (180–190°F / 82–88°C). Add shrimp and poach 2–3 minutes, just until opaque and pink. Transfer to ice water to cool, then pat dry and slice each shrimp in half lengthwise.
Pork: In a small pot, cover the pork tenderloin with water; add optional ginger, sugar, and 1 tsp salt. Bring to a boil, then reduce to a gentle simmer and cook 12–15 minutes, until the thickest part reaches 145°F (63°C). Rest 5 minutes, then slice thinly across the grain.
Step 4: Make the peanut–hoisin dipping sauce
In a small saucepan over low heat, whisk together hoisin, peanut butter, 1/2 cup water, rice vinegar or lime juice, soy sauce, sesame oil, grated garlic, and chili-garlic sauce. Warm, stirring, 1–2 minutes until silky and pourable. If too thick, whisk in 1–2 tbsp more water. Pour into a bowl and top with chopped peanuts.
Step 5: Set up your rolling station
Fill a wide bowl or skillet with warm water (90–100°F). Lay a clean, damp kitchen towel on your work surface or use a wooden board. Arrange noodles, vegetables, herbs, and protein within easy reach. Keep a second damp towel nearby to cover finished rolls.
Step 6: Roll the first spring roll
Dip one rice paper wrapper into the warm water for 3–5 seconds—just until pliable but still slightly firm. Lay it flat on the damp towel. On the lower third, add a lettuce leaf, a small bundle of noodles (about 1/4 cup), some cucumber and carrot, and a generous pinch of mixed herbs. Fold the bottom edge up and over the filling, tucking snugly. Fold in the sides like an envelope. Place 2 shrimp halves (pink side down so their color shows through) or a few pork slices near the top edge, then continue rolling tightly to seal. Repeat to make 12 rolls.
Step 7: Serve
Arrange rolls on a platter. Keep covered with a slightly damp towel until serving to prevent drying. Serve with bowls of warm peanut–hoisin sauce for dipping. For a party platter, cut rolls in half on a bias with a sharp, lightly oiled knife.
Pro Tips
- Use warm, not hot, water for the wrappers—overly hot water makes them fragile. Aim for 90–100°F.
- Do not over-soak the rice paper; it will continue softening on the towel.
- Place shrimp pink side down just under the top edge so their color shows through the finished roll.
- Resist overfilling; compact layers make neater, tighter rolls that hold together.
- Keep finished rolls under a damp towel, or lightly oil a tray to prevent sticking.
Variations
- Tofu & Avocado: Use firm tofu (pan-seared or baked) and ripe avocado slices instead of shrimp/pork.
- Classic Nuoc Cham Dip: Mix 3 tbsp fish sauce, 3 tbsp lime juice, 3 tbsp water, 1–2 tbsp sugar, 1 minced garlic clove, and sliced bird’s eye chili.
- Quick Pickle Add-in: Toss 1 cup julienned carrot/daikon with 2 tbsp rice vinegar, 2 tsp sugar, and a pinch of salt; rest 15 minutes, drain, and add to rolls.
Storage & Make-Ahead
Prep components up to 2 days ahead (cook and chill noodles and protein; wash and dry herbs). Make sauce up to 1 week ahead and refrigerate; warm and thin with a splash of water if needed. Assembled rolls are best within 6 hours: arrange in a single layer, cover with a damp towel, then wrap the tray or container airtight and refrigerate. Do not freeze. If the rice paper feels dry after chilling, wipe gently with a damp towel to refresh.
Nutrition (per serving)
Approximate for 2 rolls with shrimp and 2 tbsp sauce: 380 calories; 13 g fat; 50 g carbohydrates; 18 g protein; 780 mg sodium; 4 g fiber. Values will vary with protein choice and exact portion sizes.
