Ingredients:

  • 100g (3.5 oz) dried thin rice noodles (vermicelli)
  • 12 large cooked shrimp, peeled and deveined (about 170g / 6 oz)
  • 1 small head lettuce (like butter or romaine), washed and separated into leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves (or regular basil if unavailable)
  • 1 medium carrot, julienned (about 1/2 cup)
  • 1/2 cucumber, seeded and julienned (about 1/2 cup)
  • 4 scallions (green onions), thinly sliced
  • 1/4 cup roasted peanuts, chopped (optional)
  • 12-16 rice paper wrappers (about 22cm/8.5 inch diameter)
  • Warm water, for dipping rice paper
  • 1/4 cup smooth peanut butter
  • 2 tablespoons hoisin sauce
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon sriracha (or to taste)
  • 1 clove garlic, minced

Instructions:

  1. Cook rice noodles according to package directions. Rinse with cold water to stop cooking and prevent sticking. Toss with a drizzle of sesame oil (optional). Set aside to cool slightly.
  2. Arrange all filling ingredients (lettuce, herbs, carrots, cucumber, scallions, shrimp, peanuts) near your work surface for easy access.
  3. In a small bowl, whisk together peanut butter, hoisin sauce, water, rice vinegar, honey/maple syrup, sriracha, and garlic until smooth. Adjust consistency with more water if needed.
  4. Dip one rice paper wrapper in warm water for a few seconds (until pliable but not soggy). Don’t oversoak – it will continue to soften!
  5. Lay the wrapper on a flat surface (cutting board works well).
  6. Arrange a small amount of rice noodles in the center of the wrapper.
  7. Top with lettuce, herbs, carrots, cucumber, scallions, and shrimp (or your chosen protein). Be careful not to overfill!
  8. Fold the sides of the wrapper inward, then tightly roll from the bottom up, like a burrito.
  9. Repeat with remaining ingredients.
  10. Serve immediately with peanut dipping sauce. Alternatively, wrap rolls individually in damp paper towels and store in an airtight container in the refrigerator for up to 24 hours.