Fresh Spring Rolls

Prepare all the filling ingredients in advance and arrange them on a large tray or cutting board within easy reach. Have a clean damp kitchen towel ready to lay the softened rice paper on, and a plate for the finished rolls.

Prepare the peanut dipping sauce by whisking together the hoisin sauce, peanut butter, warm water, and sriracha in a small bowl until smooth and well combined. Transfer to a serving dish and top with crushed peanuts.

Fill a large shallow dish or pie plate with warm water, not hot. Dip one rice paper wrapper into the water for no more than five seconds, rotating it gently to wet the entire surface. It will still feel slightly stiff when you remove it.

Lay the moistened rice paper flat on the damp towel. Place a small lettuce leaf on the lower third, then add a small bundle of vermicelli noodles, a few cucumber and carrot matchsticks, and several mint, basil, and cilantro leaves.

Fold the bottom edge of the rice paper up and over the filling, tucking it snugly underneath. Fold both sides inward toward the centre, pressing gently to keep everything compact and aligned inside the translucent wrapper.

Place three or four shrimp halves in a row along the top portion of the wrapper with the pink side facing down against the rice paper. Roll the entire bundle upward firmly and evenly until the wrapper is completely sealed.

Place the finished spring roll seam-side down on the serving plate and cover with a damp paper towel to prevent drying. Repeat with the remaining wrappers and fillings, then serve within two hours alongside the peanut dipping sauce.