Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 10 sheets Vietnamese rice paper rounds
  • 4 oz rice vermicelli noodles
  • 2 cups shredded carrots, julienned
  • 1 cup cucumber, julienned
  • 2 cups fresh mint leaves
  • 2 cups fresh cilantro or Thai basil
  • 5 leaves butter lettuce or romaine, cut into quarters
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha or chili garlic sauce
  • 4 tbsp warm water

Instructions:

  1. Bring a pot of water to a boil. Drop in the shrimp and cook for 2-3 minutes until opaque and pink. Immediately transfer to an ice bath for 2 minutes, then pat dry and slice each shrimp in half lengthwise.
  2. Soak rice vermicelli in boiling water for 3-5 minutes. Drain and rinse with cold water to prevent sticking.
  3. Julienne the carrots and cucumbers. Wash and pat dry the mint, cilantro, and lettuce.
  4. Fill a shallow bowl with lukewarm water. Dip one rice paper sheet for 2-3 seconds, then lay it flat on a damp cutting board.
  5. On the lower third of the paper, place a piece of lettuce. Top with a small pinch of vermicelli, a few strips of carrot and cucumber, and a few mint/cilantro leaves.
  6. Place 3 halved shrimp (cut side down) across the center of the vegetables.
  7. Fold the bottom edge over the filling, fold in both sides tightly, and roll upward firmly to create a tight wrap.
  8. In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha. Stir in warm water until the desired consistency is reached.