Ingredients:

  • 1 lb medium shrimp, peeled and deveined
  • 15 sheets Vietnamese rice paper wrappers
  • 4 oz thin rice vermicelli noodles
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber, julienned
  • 2 cups shredded romaine lettuce
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 2 tbsp neutral oil
  • 1 tsp salt
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 4 tbsp warm water
  • 1 clove garlic, finely minced

Instructions:

  1. Bring a pot of water to a simmer with a pinch of salt. Add shrimp and cook for 2-3 minutes until opaque and pink. Immediately plunge them into an ice bath to stop the cooking process. Pat dry and slice them in half lengthwise.
  2. Soak rice vermicelli in hot water according to package instructions (usually 3-5 minutes), then drain and set aside.
  3. Prepare the carrots, cucumbers, and lettuce, keeping them in separate piles for assembly.
  4. Prepare the peanut sauce by whisking together creamy peanut butter, hoisin sauce, soy sauce, lime juice, maple syrup, and minced garlic. Gradually add warm water until the desired consistency is reached.
  5. Fill a shallow bowl with lukewarm water. Dip a sheet of rice paper for 2-3 seconds and lay it flat on a clean surface.
  6. Layer shrimp halves on the top half of the wrapper to create a visual window. Add a small handful of noodles, shredded carrots, cucumber, lettuce, mint, and cilantro below the shrimp.
  7. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal.