Ingredients:

  • 8 sheets (approx. 6 oz / 170g) Vietnamese rice paper wrappers (round)
  • 4 oz (115g) dried rice vermicelli noodles
  • 2 cups (480ml) warm water (for dipping)
  • 1 lb (450g) shrimp, peeled, deveined, and cooked, then halved lengthwise
  • 1 cup (100g) carrots, julienned
  • 1 cup (100g) cucumber, julienned
  • 2 cups (60g) shredded romaine lettuce
  • 1/2 cup (15g) fresh mint leaves
  • 1/2 cup (15g) fresh cilantro leaves
  • 1/4 cup (10g) fresh Thai basil leaves
  • 1/2 cup (125g) creamy peanut butter
  • 2 tbsp (30ml) hoisin sauce
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha
  • 2-4 tbsp (30-60ml) warm water (to thin sauce)

Instructions:

  1. Cook rice vermicelli according to package instructions (usually 3-5 minutes). Drain and rinse under cold water immediately to stop the cooking and remove excess starch.
  2. Julienne the carrots and cucumbers into thin, matchstick strips. Wash and pat the herbs completely dry.
  3. Slice the cooked shrimp in half lengthwise so they lay flat against the wrapper.
  4. In a small bowl, whisk together peanut butter, hoisin, soy sauce, lime juice, and sriracha.
  5. Slowly whisk in warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.
  6. Dip one rice paper sheet into the warm water for exactly 2-3 seconds until slightly supple but still firm.
  7. Lay the wrapper flat on a damp towel. In the center, place a small handful of lettuce, a few sprigs of herbs, a pinch of noodles, and julienned vegetables.
  8. Place 3-4 shrimp halves cut-side down across the middle of the vegetables.
  9. Fold the bottom edge over the filling, then fold in both sides. Roll tightly upward, applying gentle pressure to ensure a snug fit.