The City Magazine Since 1975

Spring Rolls & Hoisin Sauce

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  • 25 sheets rice paper
  • 1 lb. shrimp steamed, peeled, deveined, detailed, and halved
  • 2 lbs. thin-sliced pork roast
  • 3 oz. steamed vermicelli rice noodles, cooled to room temperature
  • 1 head romaine lettuce
  • 1 lb. bean sprouts

Hoisin Sauce
(Makes approx. 1 ½ cups)

  • 1 cup hoisin sauce
  • 1/2 cup hot water
  • 4 Tbs. white vinegar
  • Crushed peanuts and shredded carrots for garnish

Fill a large bowl with warm water. Submerge a sheet of rice paper in water for 10 to 15 seconds. Lay it on a flat surface. In an approximately four-inch line just above the middle of wrapper, place shrimp, then pork, then noodles. Roll bean sprouts inside a small piece of lettuce, and place on top of noodles.

Fold top of paper over ingredients, then fold in side edges, creating a package. Roll package toward bottom of wrapper until the end seals shut against roll. Repeat for each roll.

Hoisin Sauce
Mix first three ingredients together. Just before you’re ready to serve, sprinkle a few tablespoons each of roasted peanuts and shredded carrots on top.