Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 14 sheets rice paper wrappers
  • 4 oz dried thin rice noodles
  • 1 head butter lettuce
  • 1/2 cup picked fresh mint leaves
  • 1/2 cup picked fresh cilantro leaves
  • 1 medium cucumber, julienned
  • 2 medium carrots, julienned
  • 1/2 cup hoisin sauce
  • 2 tbsp creamy peanut butter
  • 2 tbsp water
  • 1 tsp lime juice
  • 1 tbsp crushed peanuts

Instructions:

  1. Bring a pot of water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Immediately plunge into an ice bath to stop the cooking, then pat dry and halve them lengthwise.
  2. Soak rice vermicelli in hot water for 3-5 minutes until tender. Drain thoroughly and set aside.
  3. Julienne the cucumber and carrots into matchsticks. Wash and thoroughly dry the lettuce and herbs to prevent the rice paper from ripping.
  4. Fill a shallow bowl with lukewarm water. Dip one sheet of rice paper for 2-3 seconds and lay it flat on a clean, slightly damp cutting board.
  5. Place a small bundle of vermicelli and a piece of lettuce in the center of the wrapper, then place the shrimp on top.
  6. Add mint, cilantro, cucumber, and carrots. Fold in the sides and roll tightly, applying tension to eliminate air pockets.
  7. Whisk together hoisin sauce, peanut butter, lime juice, and water until smooth.
  8. Serve the rolls with the dipping sauce and garnish with crushed peanuts.