Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 7 sheets Vietnamese rice paper wrappers
  • 4 oz thin rice vermicelli noodles
  • 1 cup shredded carrots, julienned
  • 1 cup cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 small red chili, thinly sliced
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 3 tbsp warm water

Instructions:

  1. Bring a pot of water to a boil. Add shrimp and cook for 2-3 minutes until opaque and pink. Immediately plunge into an ice bath to stop the cooking process, then pat dry and slice in half lengthwise.
  2. Soak rice vermicelli in boiling water according to package instructions (usually 3-5 mins). Drain and rinse with cold water to prevent sticking.
  3. Julienne the carrots and cucumbers into thin, matchstick strips and prepare the mint and cilantro leaves.
  4. Prepare the peanut sauce by whisking together creamy peanut butter, hoisin sauce, rice vinegar, soy sauce, sriracha, and warm water until emulsified.
  5. Fill a shallow bowl with warm water. Dip one rice paper sheet for 2 seconds, then lay it flat on a clean, damp cutting board.
  6. In the center-top third of the paper, place a few mint leaves and a small pinch of noodles.
  7. Lay 3-4 shrimp halves on top of the noodles and herbs to act as an anchor.
  8. Add julienned carrots, cucumber, and cilantro. Fold in the sides of the rice paper and roll tightly from the bottom up.