Homemade spring rolls are a delicious summer treat. Make them when it's too hot to cook in your oven or stove top. You can make the peanut butter dipping sauce ahead of time. Perfect for picnics and easy weeknight dinners when you're too sweaty to make complex dishes.
Prepare the ingredients by washing and drying thoroughly. Lightly poach the shrimp if it's raw. Blanch the tofu (if you have a habit of blanching tofu) and cut the tofu into strips. Chop long herbs like chives or green onions into 4 inch/10 cm pieces.
Boil tap water in a kettle. Pour some cold water into a baking pan. Then pour some boiling water into the baking pan to mix it with the cold water. Add enough water that it will submerge a layer of rice paper but not so much that the hot water overflows. Set up your "mise en place" (organized plates) and dipping sauce while you wait for the water to cool in the baking pan.
Mix the peanut butter and hoisin sauce. Use a garlic press to press the garlic or mince it with your knife. Add the garlic directly to the peanut butter and hoisin mix.
Add sriracha if you want the dipping sauce to be spicy. Stir the sauce to mix evenly. Add warm water to thin out the sauce and make it easier to mix. Add salt to taste.
Making spring rolls
Dip a sheet of rice paper into the baking pan with warm water. Wet the rice paper on both sides. Transfer the rice paper on to a large plate. This plate will be your working area.
Assemble a spring roll by setting a layer of lettuce or other leafy greens on the rice paper towards one edge.
Put your herbs, (if using) noodles, and shrimp on top of the lettuce. Remember not to overfill it or else you'll tear the rice paper when you roll it.
Roll the side of the rice paper that is closer to the ingredients over the ingredients lengthwise.
Push the shorter edges of the rice paper to meet each other and try to stick the edges on top of the edge that was previously folded lengthwise.
Repeat the similar steps for the tofu. You'll roll a slightly thicker roll this time with tips on how to get it right. Wet both sides of a new sheet of rice paper.
Layer the lettuce, herbs and tofu on top of the rice paper.
Roll one side of the rice paper over the tofu and greens. Keep rolling until a tight cylinder forms. You may end up rolling until the rice paper is almost gone but leave a small edge for the final fold lengthwise.
Bring the two shorter opposite edges together. They won't touch but try to make them even.
Roll from the long edge until there is no more rice paper left to roll. This should close the spring roll.
Enjoy your spring rolls with peanut butter dipping sauce!