Ingredients
For the Spring Rolls
12 rice paper wrappers
2 cups cooked rice vermicelli noodles
2 cups lettuce leaves, torn
1 cup shredded carrots
1 cucumber, julienned
1 bell pepper (red, yellow, or orange), thinly sliced
1 avocado, sliced (optional)
1 cup purple cabbage, shredded (optional)
.Fresh herbs: mint, cilantro, and/or basil
.Cooked shrimp, tofu, or chicken (optional)
Peanut Dipping Sauce
½ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1–2 teaspoons honey or maple syrup
1 teaspoon grated fresh ginger
1 garlic clove, minced
2–4 tablespoons warm water (to thin the sauce)
Crushed peanuts (optional, for garnish)
Instructions
1.Prepare all the vegetables, herbs, and cooked noodles.
2.Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until soft.
3.Lay the wrapper on a clean cutting board or damp towel.
4.Place lettuce, noodles, carrots, cucumber, bell pepper, avocado, cabbage, and herbs in the center. Add shrimp, chicken, or tofu if using.
5.Fold the bottom of the wrapper over the filling, fold in the sides, then roll tightly.
6.Repeat with the remaining ingredients.
Make the Peanut Sauce
Whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, lime juice, sesame oil, honey, ginger, and garlic.
Add warm water a little at a time until the sauce reaches a smooth, creamy consistency.
.Sprinkle with crushed peanuts if desired.
Serving
Serve the fresh spring rolls immediately with the peanut dipping sauce. They can be refrigerated for up to 24 hours; cover them with a damp paper towel and store in an airtight container to keep the rice paper from drying out.
Makes: 10–12 spring rolls.