🟡
Medium
Ingredients
- 8 rice paper wrappers
- 200g cooked shrimp, halved lengthwise
- 100g rice vermicelli, cooked and cooled
- 1 cucumber, julienned
- 2 handfuls fresh mint leaves
- 2 handfuls fresh coriander leaves
- 1 handful fresh basil leaves
- 2 butter lettuce leaves
- 3 tbsp hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp water
- 1 tsp lime juice
Instructions
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1Fill a shallow bowl with warm water. Dip each rice paper wrapper into the water for 2-3 seconds until slightly softened, then lay flat on a damp towel.
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2For each roll, layer ingredients horizontally on the lower third of the wrapper: lettuce leaf, vermicelli, cucumber, fresh herbs, and 2 shrimp halves.
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3Fold the sides of the wrapper inward, then roll tightly from bottom to top, sealing the edge slightly with wet fingers.
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4In a small bowl, whisk together hoisin sauce, peanut butter, water, and lime juice until smooth to create the dipping sauce.
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5Arrange rolls on a plate and serve immediately with peanut dipping sauce on the side.