Ingredients:

  • 7 sheets (approx. 22cm) Vietnamese rice paper wrappers
  • 1/2 lb (225g) shrimp, peeled, deveined, and halved lengthwise
  • 2 oz (56g) dried rice vermicelli noodles
  • 1 cup (60g) shredded carrots, julienned
  • 1 medium (100g) cucumber, julienned
  • 2 cups (30g) shredded romaine lettuce or butter lettuce
  • 1/2 cup (10g) fresh mint leaves
  • 1/2 cup (10g) fresh cilantro leaves
  • 3 tbsp (45ml) creamy peanut butter
  • 2 tbsp (30ml) hoisin sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha or chili garlic sauce
  • 2 tbsp (30ml) warm water

Instructions:

  1. Bring a pot of water to a boil. Add the shrimp and cook for 2–3 minutes until opaque and pink; immediately plunge them into an ice bath to stop the cooking.
  2. In a separate bowl, soak the rice vermicelli in hot water for 3–5 minutes until tender, then drain and set aside.
  3. Fill a shallow bowl with warm water. Dip one sheet of rice paper for 2–3 seconds and lay it flat on a clean cutting board.
  4. Place a piece of lettuce in the center of the wrapper, followed by a small handful of vermicelli, julienned carrots, cucumber, mint leaves, and cilantro leaves.
  5. Place 3 halved shrimp in a row across the center of the fillings.
  6. Fold the bottom edge of the wrapper over the filling and press firmly. Fold in the left and right sides toward the center, then roll upward tightly until the edge seals naturally.
  7. Whisk together peanut butter, hoisin sauce, lime juice, sriracha, and warm water until smooth to create the dipping sauce.