Ingredients:

  • ½ lb shrimp, peeled and deveined
  • 4 oz rice vermicelli noodles
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • ½ cup red cabbage, thinly sliced
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • 12 sheets rice paper wraps
  • ⅓ cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 3 tbsp warm water

Instructions:

  1. Cook rice vermicelli in boiling water according to package directions (usually 3-5 minutes). Drain and rinse immediately under cold water to stop the cooking process and prevent sticking.
  2. Sauté the shrimp in a pan over medium-high heat for 2 minutes per side until they turn opaque and pink and reach an internal temperature of 145°F (63°C). Set aside to cool slightly.
  3. In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, and sriracha. Gradually whisk in the warm water until the sauce is smooth and pourable.
  4. Fill a shallow bowl with warm water. Dip one rice paper sheet for 3 seconds until slightly softened but still firm. Lay it flat on a clean, damp cutting board.
  5. In the center of the wrap, layer a small handful of vermicelli, a few strips of julienned carrot, cucumber, and cabbage. Top with mint leaves, cilantro leaves, and two shrimp halves.
  6. Fold the bottom of the wrap over the filling, fold in the left and right sides, and roll tightly upward to seal the seam.