Ingredients:

  • 4 sheets Vietnamese rice paper
  • 4 cups lukewarm water
  • 4 oz cooked shrimp, halved lengthwise
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber strips
  • 2 cups fresh mint leaves
  • 2 cups fresh cilantro
  • 4 leaves butter lettuce, cut into quarters
  • 1 cup thin vermicelli rice noodles, cooked and cooled
  • 2 tbsp creamy peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 2 tbsp warm water

Instructions:

  1. Julienne the carrots and cucumbers into matchsticks. Wash and pat the herbs and lettuce completely dry to prevent the rice paper from tearing.
  2. Set all filling components in separate piles on a clean workspace to create a rolling station.
  3. Submerge one rice paper sheet in lukewarm water for 3–5 seconds until dampened but still slightly firm. Lay the sheet flat on a clean, damp surface and allow it to soften for 10 seconds.
  4. Place a lettuce leaf in the center of the paper, then layer the cooked vermicelli noodles, carrots, cucumber, and herbs on top.
  5. Place the halved shrimp across the middle of the vegetables.
  6. Fold the bottom edge of the rice paper over the filling, tucking it in tightly. Fold in the left and right sides, then roll forward firmly to seal.
  7. Whisk together peanut butter, hoisin sauce, lime juice, sriracha, and warm water until smooth to create the dipping sauce.