Ingredients:

  • 3 oz Rice Vermicelli Noodles
  • 12 count Large Shrimp (raw), peeled, deveined, tail off
  • 12 sheets Rice Paper Wrappers, 8.5-inch diameter
  • 1 head Butter Lettuce
  • 1 cup Fresh Mint Leaves, loosely packed
  • 1 cup Fresh Thai Basil Leaves, loosely packed
  • 1 medium Carrot, julienned
  • ½ medium Cucumber, seeded and julienned
  • ½ cup Smooth Peanut Butter
  • ½ cup hot Water
  • 2 Tbsp Soy Sauce (low sodium)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey or Maple Syrup
  • 1 tsp Fresh Ginger, finely grated
  • 1 tsp Fresh Lime Juice
  • ½ - 1 tsp Chili Garlic Sauce (e.g., Sriracha), to taste

Instructions:

  1. Prep the vegetables: Wash and thoroughly dry the lettuce and herbs. Slice the carrots and cucumbers into thin matchsticks (julienne). Arrange all fillings neatly on a large platter.
  2. Cook the shrimp: Bring water to a gentle boil. Cook shrimp for 2–3 minutes until they turn pink and opaque. Immediately remove and plunge into an ice bath. Once cooled, slice each shrimp in half lengthwise (24 halves).
  3. Cook the noodles: Cook the vermicelli noodles according to package directions. Drain immediately and rinse well with cold water to prevent sticking. Set aside to cool completely.
  4. Prepare the Dipping Sauce: In a small pot or bowl, combine the peanut butter, hot water, soy sauce, rice vinegar, honey/syrup, grated ginger, and lime juice. Gently heat (or microwave for 30 seconds) and whisk until the sauce is smooth and creamy. Stir in the chili garlic sauce and adjust seasoning as desired.
  5. Set Up Rolling Station: Fill a shallow dish (like a pie plate) with warm water. Lay out a clean, slightly damp kitchen towel or rolling mat near your filling platter.
  6. Soak the Wrapper: Submerge one rice paper sheet completely in the warm water for 15–20 seconds. It should still feel slightly firm when removed, as it continues to soften during filling.
  7. Place Fillings: Lay the softened wrapper flat on your work surface. Place one leaf of butter lettuce near the bottom third. On top of the lettuce, place a small bundle of noodles, a small pinch of carrots and cucumbers, and a few mint/basil leaves. Do not overfill.
  8. Add Shrimp and Roll: Lay two halved shrimp (four halves total) cut-side up, about 1 inch (2.5 cm) above the main filling line. Fold the bottom edge of the rice paper over the filling. Fold the sides inward (like an envelope). Starting from the bottom, roll the entire roll tightly and evenly upwards until complete. Repeat for remaining rolls and serve immediately with the Creamy Ginger-Peanut Dipping Sauce.