Ingredients:
- 1 lb (450g) medium shrimp, peeled and deveined
- 4 oz (115g) dried rice vermicelli noodles
- 12 sheets (approx. 200g) Vietnamese rice paper (round)
- 2 cups (60g) shredded carrots, julienned
- 2 cups (120g) sliced cucumber, julienned
- 1 cup (70g) purple cabbage, thinly shredded
- ½ cup (20g) fresh mint leaves
- ½ cup (20g) fresh cilantro or Thai basil
- ½ cup (125g) creamy natural peanut butter (unsweetened)
- 2 tbsp (30ml) low-sodium tamari or soy sauce
- 1 tbsp (15ml) fresh lime juice
- 1 tbsp (15ml) maple syrup or honey
- 1 tsp (5g) sriracha or chili garlic sauce
- 2-4 tbsp (30-60ml) warm water
Instructions:
- Bring a pot of water to a simmer. Add shrimp and cook for 2-3 minutes until opaque and pink. Immediately plunge into an ice bath, pat dry, and slice in half lengthwise.
- Place rice vermicelli in a bowl of hot (not boiling) water for 3-5 minutes until tender. Drain and rinse with cold water.
- Slice carrots, cucumbers, and cabbage into thin, uniform matchsticks.
- Fill a shallow dish with lukewarm water. Dip one rice paper sheet for 2-3 seconds; do not let it soften completely.
- Transfer the rice paper to a damp surface. Layer shrimp and herbs first, followed by the noodles and julienned vegetables.
- Fold in the sides and roll tightly into a uniform cylinder.
- In a small bowl, whisk together peanut butter, tamari, lime juice, maple syrup, and sriracha. Gradually add warm water until desired consistency is reached.