Ingredients:

  • 8 sheets (150g) rice paper
  • 0.5 lb (225g) shrimp, peeled and deveined, split lengthwise
  • 2 cups (60g) shredded carrots, julienned
  • 2 cups (120g) cucumber, julienned
  • 2 cups (60g) red cabbage, thinly sliced
  • 1 bunch (30g) fresh mint leaves
  • 1 bunch (30g) fresh cilantro
  • 4 oz (115g) vermicelli rice noodles, cooked and drained
  • 3 tbsp (45g) natural peanut butter (unsweetened)
  • 1 tbsp (15ml) low-sodium soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) sriracha
  • 1 tsp (5ml) maple syrup
  • 3 tbsp (45ml) warm water

Instructions:

  1. Poach the split shrimp in boiling water for 2-3 minutes until opaque and pink, then immediately plunge into an ice bath to stop cooking.
  2. Julienne carrots and cucumbers into uniform matchsticks and thinly slice the red cabbage.
  3. Fill a large bowl with lukewarm water. Dip one rice paper sheet for exactly 3 seconds and lay it flat on a clean, damp cutting board.
  4. Place 3-4 mint and cilantro leaves in the center of the wrapper. Layer a small pinch of vermicelli noodles, then a handful of cabbage, carrots, and cucumber.
  5. Place 3 shrimp halves cut-side down on top of the vegetables.
  6. Fold the bottom edge of the paper over the filling, fold in the left and right sides tightly, and roll upward firmly.
  7. Prepare the sauce by whisking together peanut butter, soy sauce, rice vinegar, sriracha, and maple syrup, thinning with warm water as needed.