Ingredients:

  • 8 round rice paper wrappers (8 × 22–24 cm / 8.5–9.5 in)
  • 12 oz (340 g) large shrimp, peeled, deveined, tails removed or left on
  • 4 oz (115 g) dry rice vermicelli noodles
  • 1 medium carrot (about 70 g), julienned or cut into thin matchsticks
  • 1 small cucumber (about 120 g), seeded and julienned
  • 1 cup (30 g) fresh cilantro leaves, stems removed
  • 1 cup (30 g) fresh mint leaves, stems removed
  • 1 cup (30 g) fresh Thai basil or regular basil leaves (optional)
  • 2 cups (60 g) mixed salad greens or butter lettuce, torn into small pieces
  • 1 lime, cut into wedges (for finishing)
  • Optional: 1 small red chili, thinly sliced, or a handful bean sprouts
  • For the Peanut-Hoisin Dipping Sauce: 1/3 cup (80 g) creamy peanut butter
  • 3 tbsp (45 g) hoisin sauce
  • 2 tbsp (30 ml) soy sauce or tamari
  • 1 tbsp (15 ml) rice vinegar
  • 1 tbsp (15 ml) honey or maple syrup (adjust to taste)
  • 1 clove garlic, grated or finely minced
  • 1 tsp (5 ml) toasted sesame oil
  • 2–4 tbsp (30–60 ml) warm water to thin (as needed)
  • Optional: 1 tsp (5 g) sriracha or chili paste for heat
  • Garnish for sauce: chopped roasted peanuts and a squeeze of lime

Instructions:

  1. Prepare components: soak rice vermicelli in boiling water off the heat for 3–4 minutes until tender but slightly firm; drain, rinse under cold water, toss lightly with a little oil and set aside. Julienne carrots and cucumber, pick herbs, and tear lettuce; arrange on a platter for assembly.
  2. Cook shrimp: poach in gently simmering salted water with a slice of lime for 2–3 minutes until pink and opaque, then transfer to an ice bath, pat dry and slice in half lengthwise. Alternatively, sauté shrimp in a hot skillet with a little oil 1–2 minutes per side until cooked through.
  3. Make the peanut-hoisin sauce: whisk together peanut butter, hoisin, soy sauce, rice vinegar, honey, garlic, sesame oil and sriracha if using. Add warm water 1 tbsp at a time until sauce reaches a thick but pourable consistency. Adjust seasoning and garnish with chopped peanuts and lime.
  4. Soften rice paper: fill a wide shallow dish with warm water and immerse one rice paper for 6–10 seconds until pliable but still slightly stiff. Lay flat on a damp towel or board; work one at a time to avoid over-softening.
  5. Assemble rolls: about 1/3 from the edge nearest you, layer a small handful of vermicelli, 2–3 shrimp halves (cut side down if desired), a few carrot and cucumber matchsticks, herbs and a bit of lettuce. Fold bottom edge over filling, fold sides in snugly, then roll away from you into a tight cylinder. Transfer to a plate lined with a damp towel and cover to prevent drying. Repeat for remaining wrappers.
  6. Serve: slice rolls in half on the diagonal if desired and serve immediately with peanut-hoisin dipping sauce and lime wedges. To make ahead: cover tightly and refrigerate up to 4 hours; keep a damp towel over rolls to maintain moisture.