Ingredients:

  • 250 g / 8 oz raw medium shrimp, peeled and deveined
  • 100 g / 3.5 oz dried thin rice vermicelli noodles
  • Pinch of salt
  • 1 tbsp / 15 ml rice vinegar
  • 10 x 22 cm / 8.5-inch round rice paper wrappers (Bánh Tráng)
  • 1 small head of butter lettuce (or Boston lettuce), leaves washed and dried
  • 1 bunch fresh mint
  • 1 bunch fresh Thai basil
  • 1 bunch fresh coriander (cilantro)
  • 1 large carrot, julienned (or 100 g / 3.5 oz pre-julienned)
  • 60 g / 4 tbsp smooth peanut butter
  • 60 ml / 4 tbsp hoisin sauce
  • 30 ml / 2 tbsp fresh lime juice
  • 15 ml / 1 tbsp maple syrup or honey
  • 15 ml / 1 tbsp soy sauce (or Tamari for GF)
  • 1 tsp / 5 ml Sriracha or chilli garlic sauce (adjust to taste)
  • 60 ml / 4 tbsp warm water or coconut milk

Instructions:

  1. Prepare Noodles: Bring a medium pot of salted water to a boil. Remove from heat, add the vermicelli noodles, and soak for 3–5 minutes until tender. Drain immediately, rinse with cold water to stop cooking, and set aside.
  2. Poach Shrimp: Bring a small pot of water with rice vinegar and a pinch of salt to a gentle simmer. Add shrimp and cook for 2–3 minutes until they are pink and curled (C-shape). Immediately transfer the shrimp to an ice bath to halt cooking and maintain tenderness.
  3. Slice Shrimp: Once cool, slice each cooked shrimp in half lengthwise. This ensures they lay flat in the roll and offers a more attractive presentation.
  4. Chop Veggies and Herbs: Wash, dry, and roughly chop the lettuce. Ensure the herbs are fully dried (excess moisture will tear the rice paper). Julienne the carrot.
  5. Make Dipping Sauce: Whisk together all ingredients for the Peanut Dipping Sauce (peanut butter, hoisin, lime juice, sweetener, soy, Sriracha, and warm water) until smooth and creamy. Adjust thickness by adding a tiny splash more water if necessary.
  6. Set Up Station: Arrange all prepared ingredients neatly on your workstation. Fill the large shallow dish or pie plate with warm (not hot) water. This is your rolling station.
  7. Soak the Wrapper: Gently dip one rice paper wrapper fully into the warm water for about 10–15 seconds. It should still feel slightly firm, as it will continue to soften once placed on the board.
  8. Layer the Ingredients: Lay the softened wrapper flat on your clean cutting board. Position 2-3 halved shrimp halves, cut side up, close to the top edge of where the filling will start (this makes the pink shrimp visible). Layer a bed of lettuce, then a small amount of noodles, carrot, mint, and basil on top of the lettuce. Do not overfill, leaving a 1-inch border on the sides.
  9. Roll the Wrapper: Fold the bottom edge of the wrapper up and tightly over the filling. Fold the left and right sides inwards, like an envelope, tucking them snugly around the sides of the filling. Roll the remaining wrapper firmly but gently away from you until the roll is complete.
  10. Serve: Place the finished rolls on a platter, ensuring they do not touch (or they will stick together). Serve immediately with the Zesty Peanut Dipping Sauce.