Ingredients:

  • 4 sheets circular rice paper wrappers
  • 2 oz rice vermicelli noodles, cooked and cooled
  • 1/2 cup shredded carrots, julienned
  • 1/2 cup cucumber, thinly sliced matchsticks
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro, stems removed
  • 4 oz shrimp, poached and halved lengthwise
  • 3 tbsp creamy peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 2 tbsp warm water

Instructions:

  1. Wash and pat all vegetables completely dry; slice carrots and cucumbers into thin matchsticks.
  2. Poach shrimp in simmering water for 2-3 minutes until opaque, then immediately shock in ice water and halve them lengthwise.
  3. Fill a shallow bowl with warm water and dip one rice paper sheet for exactly 3-5 seconds until pliable but still slightly firm.
  4. Lay the dampened paper flat on a clean surface and place a small handful of cooked vermicelli and shredded carrots in the lower third.
  5. Layer the halved shrimp across the center, then top with mint leaves and cilantro.
  6. Fold the sides of the rice paper inward and roll tightly from the bottom up to seal the roll.
  7. Prepare the peanut sauce by whisking together creamy peanut butter, hoisin sauce, lime juice, sriracha, and warm water until a smooth emulsion is formed.