Ingredients:

  • 1 lb large shrimp (16/20 count), peeled and deveined
  • 1 tbsp sea salt
  • 1 inch fresh ginger, smashed
  • 1 tsp rice vinegar
  • 8 sheets rice paper (22cm)
  • 2 oz thin rice vermicelli noodles, cooked and cooled
  • 1 head butter lettuce, ribs removed
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro sprigs
  • 1/2 cup carrots, julienned
  • 1/2 cup cucumber, julienned
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp chili garlic sauce
  • 3 tbsp warm water

Instructions:

  1. The Precision Poach: Bring a medium pot of water to a simmer with salt, ginger, and rice vinegar. Add the shrimp and cook for 3-5 minutes until opaque and 'C' shaped. Immediately transfer to an ice bath. Once chilled, slice each shrimp in half lengthwise.
  2. Prepare the Dipping Sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, and chili garlic sauce. Gradually add warm water until the desired dipping consistency is reached.
  3. Hydrate the Rice Paper: Use a large shallow bowl filled with lukewarm water. Use the 'dip-and-pull' method, rotating the rice paper through the water quickly. Place on a damp kitchen towel; the paper will soften fully as you add ingredients.
  4. Layer for Structural Integrity: Place a butter lettuce leaf on the bottom third of the rice paper to act as a moisture barrier. Top the lettuce with a small portion of vermicelli noodles, mint, cilantro, carrots, and cucumber.
  5. The Final Roll: Place three shrimp halves (orange side down) just above the vegetable bundle. Fold the bottom of the rice paper over the lettuce, fold in the sides, and roll tightly toward the shrimp to ensure the vibrant colors show through the translucent skin.