Culinary Guides

These fresh spring rolls are a light, no-fry change from the usual, and they have become a warm-weather staple. Soft rice paper wraps tender shrimp, rice noodles, and a big handful of fresh herbs, Thai basil, mint, and cilantro, with two dipping sauces on the side. They are as fun to make as they are to eat.

Ingredients

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp, peeled, deveined, and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped
• 4 teaspoons fish sauce
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce
• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

Directions

1. Bring a medium saucepan of water to a boil. Add the rice vermicelli and cook 3 to 5 minutes, until al dente. Drain and rinse with cold water, then set aside.
2. Fill a large bowl with warm water. Dip one rice wrapper in for about a second to soften, then lay it flat on a clean surface.
3. Across the center of the wrapper, place two shrimp halves, a small handful of vermicelli, and a little Thai basil, mint, cilantro, and lettuce. Keep the filling away from the edges.
4. Fold the sides of the wrapper in over the filling, then roll it up tightly from the lettuce end. Repeat with the remaining wrappers and filling to make eight rolls.
5. For the fish sauce dip, stir together the fish sauce, water, lime juice, garlic, sugar, and garlic chili sauce until the sugar dissolves.
6. For the hoisin dip, stir the hoisin sauce with the chopped peanuts.
7. Arrange the rolls on a platter and serve with both dipping sauces.

Work with one wrapper at a time so they do not stick or dry out, and cover finished rolls with a damp cloth if you are making them ahead. Grilled chicken or tofu stands in nicely for the shrimp.

Grower's tip: Fresh herbs are what make these rolls sing, and they are easy to grow. Keep mint in its own pot, since it spreads aggressively, and sow cilantro every few weeks, because it bolts quickly in warm weather and a steady supply of young leaves is what you want.

Grow the herbs for these rolls at home. Keep a pot of mint in its own container and a patch of cilantro coming, and you will always have the fresh leaves these rolls need.