Ingredients:

  • 1 lb pre-cooked shrimp, peeled and deveined, halved lengthwise
  • 4 oz thin rice vermicelli noodles, cooked and cooled
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 2 cups fresh mint leaves
  • 2 cups fresh cilantro
  • 1 medium avocado, thinly sliced
  • 10 sheets Vietnamese rice paper wrappers
  • 2 cups warm water
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 3 tbsp warm water

Instructions:

  1. Arrange all fillings (shrimp, noodles, carrots, cucumber, avocado, mint, and cilantro) in separate piles on a large platter to create an assembly line.
  2. Fill a shallow bowl with warm water. Dip one sheet of rice paper into the water for exactly 2 seconds, then lay it flat on a clean surface to soften.
  3. Lay 3-4 shrimp halves in a row across the center of the rice paper, slightly toward the bottom.
  4. Layer a small pinch of noodles, followed by carrots, cucumber, and avocado on top of the shrimp.
  5. Top the vegetables with mint and cilantro leaves.
  6. Fold the bottom edge of the rice paper over the filling, then fold in the left and right sides.
  7. Roll tightly toward the top, applying gentle pressure to seal.
  8. Prepare the peanut sauce by whisking together peanut butter, hoisin sauce, soy sauce, lime juice, and sriracha. Thin with warm water until reaching a creamy consistency.