Ingredients:

  • 8 sheets circular rice paper (approx. 160g)
  • 2 oz dried vermicelli rice noodles
  • 2 cups warm water
  • 1/2 lb shrimp, peeled and deveined
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1 cup shredded red cabbage
  • 3 tbsp creamy peanut butter
  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tbsp fresh lime juice
  • 2 tbsp warm water

Instructions:

  1. Place vermicelli in a bowl of boiling water for 3-5 minutes until softened. Drain and rinse with cold water to stop the cooking process.
  2. Quickly poach shrimp for 2-3 minutes until just cooked through. Let them cool slightly to avoid tearing the rice paper.
  3. Julienne carrots, cucumbers, and cabbage into thin, matchstick strips. Keep the herbs whole.
  4. Whisk together peanut butter, hoisin sauce, soy sauce, sriracha, lime juice, and warm water until smooth.
  5. Dip one sheet of rice paper into warm water for 5-10 seconds until slightly coarse, then lay it flat on a surface.
  6. In the lower third of the paper, layer a small handful of noodles, cabbage, carrots, and cucumber. Place 2 shrimp pink side down on top, then finish with mint and cilantro leaves.
  7. Fold the bottom edge of the rice paper over the filling and press down firmly.
  8. Fold the left and right sides inward toward the center.
  9. Roll upward tightly until the top edge is reached and the paper adheres to itself.