Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 12 sheets rice paper wrappers
  • 4 oz dry rice vermicelli noodles
  • 2 medium carrots, julienned
  • 1 medium cucumber, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 3 stalks green onion, cut into 2-inch strips
  • 1/2 cup peanut butter, unsweetened
  • 4 tbsp warm water
  • 1 tbsp lime juice
  • 1 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 tsp sriracha

Instructions:

  1. Bring a small pot of water to a simmer. Add the shrimp and cook for 2-3 minutes until they turn opaque and a pale pink. Immediately plunge them into an ice bath to stop the cooking process and maintain a snappy texture. Pat dry.
  2. Place vermicelli noodles in a bowl of boiling water for 3-5 minutes (or per package instructions). Drain and rinse under cold water to prevent sticking.
  3. Wash and dry the mint, cilantro, and green onions. Ensure all vegetables are sliced into thin, uniform strips.