Ingredients:

  • 1 lb (450g) medium shrimp, peeled, deveined, and poached
  • 4 oz (115g) thin rice vermicelli noodles
  • 1 head (200g) butter lettuce, leaves separated
  • 1 cup (60g) cucumber, julienned
  • 1 cup (60g) carrots, julienned
  • 1/2 cup (15g) fresh mint leaves
  • 1/2 cup (15g) fresh Thai basil leaves
  • 1/4 cup (10g) fresh cilantro sprigs
  • 12-15 sheets (150g) Vietnamese rice paper wrappers
  • 1/2 cup (125g) creamy natural peanut butter (unsweetened)
  • 2 tbsp (30ml) hoisin sauce (low sugar)
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) sriracha or chili garlic sauce
  • 2-4 tbsp (30-60ml) warm water

Instructions:

  1. Soak rice vermicelli in boiling water for 3–5 minutes until tender. Drain and rinse immediately under cold water to stop the cooking and prevent sticking.
  2. Slice poached shrimp in half lengthwise to ensure they lay flat against the rice paper.
  3. Prepare the peanut sauce by whisking together peanut butter, hoisin sauce, lime juice, and sriracha. Gradually add warm water until the desired dipping consistency is reached.
  4. Dip a sheet of rice paper into lukewarm water for a few seconds until partially hydrated, then lay it flat on a clean surface.
  5. Place sliced shrimp and fresh herbs (mint, basil, cilantro) on the top third of the rice paper to create a visual window.
  6. Layer lettuce, vermicelli noodles, julienned carrots, and cucumber below the shrimp.
  7. Fold the bottom of the paper over the filling, fold in the sides, and roll tightly to seal.
  8. Repeat for remaining ingredients and serve chilled with the peanut sauce.