Recipe Index

Ingredients

• ⅔ cup hoisin sauce
• ⅓ cup creamy peanut butter
• 3 Tbsp. fresh lime juice
• 1½ Tbsp. soy sauce
• Chopped roasted peanuts for garnish (optional)
• 3 Tbsp. fish sauce such as Thai nam pla or Vietnamese nuoc mam
• 3 Tbsp. fresh lime juice
• 2½ tsp. (packed) brown sugar
• 12 large shrimp in shell (21 to 25 per lb.), peeled
• 3 oz. rice vermicelli noodles
• 3 Tbsp. rice vinegar
• 2 Tbsp. granulated sugar
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• 8 (8") rice-paper rounds plus additional in case some tear
• 48 fresh cilantro leaves (from about 1 bunch)
• 48 fresh mint leaves (from about 1 bunch)
• 1 English hothouse cucumber, peeled, cored, and cut into ⅛"-thick matchsticks
• 3 scallions, cut into 3"-long julienne
• 1 lb. firm-ripe mango, peeled, pitted, and cut into ⅛"-thick matchsticks

Method

1. Whisk the hoisin sauce, creamy peanut butter, lime juice and soy sauce in a small bowl until the peanut sauce turns smooth, and scatter chopped roasted peanuts over it when you serve it.
2. In a second small bowl, whisk the fish sauce, lime juice and brown sugar until the sugar dissolves to make the nuoc cham.
3. Poach the peeled shrimp in a pot of boiling salted water at a bare simmer for about 3 minutes until they are just cooked through, then move them to a bowl of ice-cold water for 2 minutes, drain, pat dry and halve each shrimp lengthwise.
4. Bring the shrimp cooking water back to a boil, cook the rice vermicelli for about 3 minutes until just tender, drain, rinse under cold water and drain well again.
5. Stir the rice vinegar, granulated sugar and salt together in a large bowl until dissolved, add the drained noodles and toss them through the seasoning.
6. Fill a shallow pan with warm water, lay two layers of paper towels beside it, and soak one rice-paper round for 30 seconds to 1 minute until it turns pliable, then lay it on the towels.
7. Arrange three shrimp halves, cut sides up, across the bottom third of the round, cover them with a portion of noodles, and lay cilantro leaves, mint leaves, cucumber matchsticks, scallion strips and mango matchsticks in a line over the noodles.
8. Fold the bottom of the rice paper over the filling, roll upward tightly to the halfway point, add three more mint leaves and three more cilantro leaves along the crease, fold in the ends and finish rolling, then rest the roll seam side down under dampened paper towels.
9. Repeat the soaking, filling and rolling to make eight fresh spring rolls in total, and serve them whole or halved diagonally with the nuoc cham and the peanut sauce for dipping.

Cook: 40 minutes · Total: 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data