Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 12 sheets circular rice paper wrappers
  • 4 oz dried rice vermicelli noodles
  • 2 cups shredded carrots, julienned
  • 1 large English cucumber, julienned
  • 1 head butter lettuce
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh Thai basil
  • 2 tbsp water
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 4 tbsp warm water
  • 1 tsp freshly grated ginger

Instructions:

  1. Bring a pot of water to a gentle simmer. Add the shrimp and cook for 2-3 minutes until they turn opaque and pink. Immediately plunge them into an ice bath to stop the cooking process, then pat dry and slice each shrimp in half lengthwise.
  2. Soak rice vermicelli in hot water for 3-5 minutes until tender. Drain and rinse with cold water to remove excess starch.
  3. Julienne the carrots and cucumbers into thin, matchstick strips. Wash and dry the lettuce and herbs thoroughly.