Ingredients

Method

1. 1

   Heat the avocado oil in a saucepan over medium heat.

2. 2

   Add the minced shallots and garlic to the pan and sauté until fragrant.

3. 3

   Pour in the water, then add the rock sugar and rice vinegar. Stir until the sugar dissolves.

4. 4

   Add the peanut butter and hoisin sauce to the saucepan. Whisk continuously until the mixture is smooth.

5. 5

   Slowly pour in the milk while whisking constantly to combine and thin the sauce to your desired consistency.

6. 6

   Remove from heat, pour the sauce into a serving bowl, and garnish with chopped peanuts.

7. 7

   Prepare your assembly station with all the fillings: lettuce, cucumber, cilantro, noodles, and shrimp.

8. 8

   Fill a shallow dish, wide enough to fit the rice paper, with warm water.

9. 9

   Dip one rice paper wrapper into the warm water for about 15-20 seconds, ensuring the entire surface is wet. It should still be slightly firm.

10. 10

    Lay the softened wrapper flat on a damp cutting board or work surface.

11. 11

    In the lower third of the wrapper, layer red and green lettuce, cucumber spears, cilantro, and a small portion of vermicelli noodles.

12. 12

    Fold the bottom edge of the wrapper up and over the fillings, tucking it in tightly.

13. 13

    Place three shrimp halves in a row just above the folded part, with the pink side facing down.

14. 14

    Fold in the left and right sides of the wrapper towards the center.

15. 15

    Continue to roll the spring roll up tightly from the bottom until it is fully sealed.

16. 16

    Repeat the process with the remaining ingredients.

17. 17

    Serve the fresh spring rolls immediately with the peanut dipping sauce. Optionally, add a drizzle of sriracha to the sauce before eating.