Vietnamese Summer Rolls

Ingredients

• 12 rice paper wrappers (bánh tráng)
• 12 large shrimp, cooked and peeled
• 2 cups cooked rice vermicelli noodles, cooled
• 1 large carrot, julienned
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 cups butter lettuce leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce
• 1 clove garlic, minced
• 2-3 tablespoons warm water
• 2 tablespoons crushed peanuts

Instructions

1. Cook shrimp in boiling water for 2-3 minutes until pink. Cool completely and slice each shrimp in half lengthwise.
2. Prepare all vegetables and herbs, arranging them on a large platter for easy assembly.
3. For the dipping sauce, whisk together hoisin sauce, peanut butter, rice vinegar, soy sauce, sriracha, and minced garlic. Add warm water gradually until desired consistency is reached. Sprinkle with crushed peanuts.
4. Fill a large shallow dish with warm water. Dip one rice paper wrapper in water for 2-3 seconds until it begins to soften.
5. Place the softened wrapper on a clean, damp kitchen towel. Let it sit for 30 seconds to become pliable.
6. Place 2-3 shrimp halves cut-side down along the bottom third of the wrapper, leaving a 1 inch border on sides.
7. Add a small handful of vermicelli noodles, followed by 2-3 pieces each of carrot, cucumber, and bell pepper.
8. Top with 1-2 lettuce leaves and 4-5 leaves each of mint, cilantro, and Thai basil.
9. Fold the bottom edge over the filling, then fold in the sides and roll tightly toward the top edge, keeping ingredients compact.
10. Place finished roll seam-side down on a plate and cover with damp paper towel. Repeat with remaining ingredients.
11. Serve immediately with peanut dipping sauce, or refrigerate covered with damp towel for up to 4 hours.