Ingredients:

  • 1 lb shrimp, peeled and deveined, halved lengthwise
  • 2 oz rice vermicelli noodles, cooked and drained
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 2 cups shredded romaine lettuce
  • 12 sheets Vietnamese rice paper wrappers
  • 3 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp sriracha
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp avocado oil

Instructions:

  1. Quickly sauté the halved shrimp in a pan over medium-high heat for 2 minutes per side until opaque and pink. Set aside to cool.
  2. Slice carrots and cucumbers into matchsticks. Wash and pat herbs dry.
  3. Soak vermicelli in hot water, drain, and set aside.
  4. Dip one sheet of rice paper into lukewarm water for 3–5 seconds until slightly firm.
  5. Lay the paper flat. Place a small handful of lettuce and noodles in the lower third. Top with 2-3 shrimp halves, carrots, cucumber, and fresh herbs.
  6. Fold the bottom edge over the filling, tucking it tightly. Fold in the left and right sides, then roll upward firmly until sealed.
  7. Lightly brush the exterior of each roll with avocado oil.
  8. Place rolls in a non-stick skillet over medium-high heat and sear until the exterior is mahogany-colored and crispy.