Ingredients:

  • 12 sheets Vietnamese rice paper
  • 1 lb shrimp, peeled and deveined, split lengthwise
  • 4 oz thin rice vermicelli noodles
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 2 cups shredded romaine lettuce
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 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. Bring a pot of water to a boil. Drop in the shrimp for 2–3 minutes until opaque and pink. Immediately plunge into an ice bath to stop the cooking.
  2. Soak rice vermicelli in hot water for 3–5 minutes (or per package instructions), drain, and set aside.
  3. Slice carrots and cucumbers into thin, matchstick strips. Wash and pat dry the lettuce, mint, and cilantro.
  4. In a small bowl, whisk together peanut butter, hoisin, soy sauce, lime juice, and sriracha.
  5. Slowly whisk in warm water one tablespoon at a time until the sauce is velvety and pourable.
  6. Dip one sheet of rice paper in warm water for 2–3 seconds and lay it flat on a clean surface.
  7. Layer shrimp, noodles, and vegetables in the center of the rice paper, then roll tightly to seal.