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In a bowl, combine all dip ingredients together (hoisin, peanut butter, rice vinegar, sesame oil, and optional chili garlic sauce and optional water, if needed). Use a fork to help blend well.
Cook the dried rice vermicelli noodles to package instructions. Drain and set aside.
Gather all your filling ingredients on plates: meat or shrimp, noodles, lettuce, cucumber, herbs and rice paper wrappers.
Please read our write up above to see photo tutorial on how to roll the spring rolls. Add warm water to a large bowl. Quickly dip each rice paper wrapper in warm water for a few seconds and lay on rolling surface such as a cutting board or plate (they will still be slightly stiff).
On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings. Lay your lettuce first on the softened spring roll wrapper, then the veggies & herbs, meat, and the noodles.
Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain tight and round within the rice paper wrapper.
Optional if rolling shrimp spring rolls: Roll spring roll until you have about 1/3 of rice paper left, then lay about 2-3 pieces of shrimp, cut side up in a row and finish rolling. The shrimp will lay on the outside of the spring roll when you are finished rolling.Serve with the hoisin peanut dip or Vietnamese fish sauce dip.