Soak the rice vermicelli: Place the noodles in a large bowl and cover with warm water. Let them soak for about 8–10 minutes until soft but still slightly firm.

Drain and rinse: Drain the noodles and rinse under cold water to stop them from cooking further.

Pro tip: Toss the noodles with a tiny drizzle of sesame oil to prevent them from sticking together while you prep the other ingredients.

Wash and dry: Rinse all your lettuce, mint, cilantro, and basil leaves. Pat them dry with a clean towel or paper towel—wet leaves make the rolls soggy.

Julienne the veggies: Slice the carrot and cucumber into thin matchstick pieces. Bean sprouts should be rinsed and patted dry.

Arrange for easy access: Lay all ingredients on a large plate or tray so everything is ready at arm’s reach.

Shrimp: Boil or steam until pink and opaque, about 2–3 minutes. Slice in half lengthwise.

Tofu: Pan-fry until golden on all sides for extra flavor.

Chicken (optional): Use pre-cooked shredded chicken for convenience.

Pro tip: Let the protein cool slightly before rolling; hot ingredients can make the rice paper tear.

Warm water bath: Fill a shallow dish with warm water (not too hot).

Dip each wrapper: Submerge a rice paper sheet for 5–8 seconds until it softens but is still slightly firm—it will continue to soften as you roll.

Lay on a flat surface: Place it on a clean cutting board or plate for easy filling.

Pro tip: Work one at a time—don’t stack wet rice papers or they’ll stick together.

Layer the fillings: On the bottom third of the rice paper, add a small handful of noodles, a few shrimp slices, a few carrot and cucumber sticks, bean sprouts, and herbs.

Fold and roll: Fold the sides inward, then roll tightly from the bottom. Aim for a snug roll without tearing the paper.

Pro tip: Don’t overfill—the rolls should be easy to bite without bursting.

Mix ingredients: In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, lime juice, and garlic until smooth. Add water to reach your desired consistency.

Optional garnish: Sprinkle crushed peanuts on top for texture and flavor.

Pro tip: Whisk continuously to prevent lumps and make a creamy, smooth sauce.

Plate the rolls: Arrange them on a platter, overlapping slightly for a colorful presentation.

Serve with sauce: Place the dipping sauce in the center or on the side for easy access.

Tip: Fresh spring rolls taste best the same day, but you can cover them with a damp towel in the fridge for a few hours if needed.