Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 12 circular rice paper wrappers (22cm)
  • 4 oz dried thin rice noodles
  • 2 medium carrots, julienned
  • 1 large cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 cup red cabbage, thinly sliced
  • 1/2 cup creamy unsweetened peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 4 tbsp warm water
  • 1 tsp fresh lime juice

Instructions:

  1. Bring a pot of water to a boil. Cook the rice vermicelli for 2–3 minutes until tender but firm; drain and rinse with cold water.
  2. Sear the shrimp over medium-high heat for 2 minutes per side until opaque and pink. Slice each shrimp in half lengthwise.
  3. Fill a wide bowl with lukewarm water. Dip one rice paper sheet for 5–10 seconds until slightly softened.
  4. Lay the paper flat. On the upper third, arrange 3 shrimp halves (pink side down) and a few mint leaves.
  5. Below the shrimp, add a small handful of noodles, carrots, cucumber, and cabbage.
  6. Fold the bottom edge over the filling, fold in both sides like an envelope, and roll forward firmly to seal.
  7. Whisk together peanut butter, hoisin sauce, rice vinegar, warm water, and lime juice until smooth for the dipping sauce.