Ingredients:

  • 4 oz Rice Vermicelli Noodles (Thin, dried rice stick noodles)
  • 12 oz Large Prawns (shrimp), cooked, peeled, deveined
  • 12 sheets Rice Paper Wrappers (8-inch diameter)
  • 1 head Butter Lettuce (or Romaine, torn into pieces)
  • 2 medium Carrots, cut into fine julienne
  • ½ English Cucumber, seeds scooped out, cut into fine julienne
  • ½ cup Fresh Mint Leaves, packed
  • ½ cup Fresh Coriander (Cilantro), packed
  • ¼ cup Smooth Peanut Butter
  • 2 Tbsp Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce (or Tamari)
  • 1 tsp Maple Syrup or Honey
  • 2-3 Tbsp Warm Water (to adjust consistency)
  • ½ tsp Sriracha or Chili Garlic Sauce (Optional)
  • 1 tsp Lime Juice, freshly squeezed

Instructions:

  1. Prepare the Peanut Dipping Sauce: Whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce, maple syrup, sriracha, and lime juice in a small bowl. Slowly whisk in 2–3 tablespoons of warm water until the sauce is smooth and reaches a drizzleable, silky consistency. Cover the sauce and refrigerate for at least 15 minutes.
  2. Cook the Noodles and Protein: Bring a medium pot of water to a rolling boil. Remove from heat, add the rice vermicelli, cover, and let stand for 5–7 minutes, or until tender. Drain the noodles immediately and rinse them thoroughly under cold water to stop the cooking process. If using raw prawns, boil them for 2–3 minutes until pink, then plunge into an ice bath; drain, peel, and slice them in half lengthwise.
  3. Organize the Filling (Mise en Place): Slice the carrots and cucumber into very thin, uniform matchsticks (julienne). Lay out all the prepped components (noodles, lettuce, julienned vegetables, mint, coriander, and halved prawns) onto a large platter or tray for efficient rolling.
  4. Set up the rolling station: Fill a large, shallow dish with lukewarm water (not hot). Set up a clean, slightly damp tea towel or cutting board for rolling.
  5. Soak the Wrapper: Dip one rice paper wrapper fully into the warm water for about 10–15 seconds, just until it is pliable but still slightly firm. Lay the softened wrapper flat onto the damp tea towel.
  6. Layer the Filling: Place a piece of lettuce about one inch from the bottom edge of the wrapper. Top with a small handful of vermicelli noodles, carrots, and cucumber. Do not overfill.
  7. Place Protein and Herbs: About two-thirds of the way up the wrapper, lay 2–3 prawn halves, pink side up, ensuring they will show through the translucent paper. Add a couple of mint and coriander leaves on top of the prawns.
  8. Roll: Fold the left and right sides of the wrapper inwards over the filling. Starting from the bottom (lettuce side), gently and firmly roll the wrapper upwards, keeping the roll as tight as possible.
  9. Serve: Place the finished rolls on a non-stick surface (like parchment paper), ensuring they do not touch each other, and repeat the process. Serve the Fresh Spring Rolls immediately with the chilled Peanut Dipping Sauce alongside.