Ingredients:

  • 8 sheets rice paper wrappers
  • 2 oz vermicelli rice noodles, soaked and drained
  • 1 medium carrot, julienned
  • 1/2 cup cucumber, julienned
  • 1/2 cup red bell pepper, thinly sliced
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro
  • 4 oz shrimp, thinly sliced
  • 1/4 cup creamy peanut butter
  • 2 tbsp warm water
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp fresh lime juice
  • 1 tsp fresh ginger, grated
  • 1 tsp sriracha

Instructions:

  1. Julienne the carrots, cucumbers, and red bell peppers into thin, matchstick sized strips. Note: Uniform thickness ensures the roll wraps evenly
  2. Poach the shrimp in simmering water for 3 minutes until they are opaque and pink, then chill them in an ice bath.
  3. Whisk together the peanut butter, warm water, soy sauce, maple syrup, lime juice, ginger, and sriracha until the sauce is velvety and smooth.
  4. Fill your wide shallow bowl with lukewarm water. Dip one rice paper sheet for 3-5 seconds until submerged but still slightly firm.
  5. Lay the rice paper flat on your board. Place a small handful of vermicelli in the center, then layer the julienned vegetables, shrimp, and fresh herbs on top.
  6. Apply the tension tuck technique: pull the bottom edge of the wrapper tightly over the filling, tuck it in, and roll firmly until the edges seal naturally.
  7. Repeat this process for the remaining sheets, ensuring no air pockets are trapped inside.
  8. Serve the finished rolls immediately with the low sugar peanut sauce on the side.