Ingredients
8 rice paper sheets
200 grams of cooked shrimp, peeled and deveined
100 grams of rice vermicelli noodles
1 medium carrot, julienned
1 medium cucumber, julienned
1 cup of fresh mint leaves
1 cup of fresh cilantro leaves
1 cup of fresh basil leaves
8 lettuce leaves, torn into pieces
1/4 cup of crushed peanuts (optional)
1/4 cup hoisin sauce (for dipping)
1/4 cup peanut butter (for dipping)
1 tbsp soy sauce (for dipping)
1 tbsp lime juice (for dipping)
2 cloves of garlic, minced (for dipping)
1 red chili, finely chopped (for dipping, optional)
1/4 cup warm water (for dipping)
Directions
1. Prepare the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water. Set aside.
2. In a small bowl, mix the hoisin sauce, peanut butter, soy sauce, lime juice, minced garlic, finely chopped red chili (if using), and warm water to create the dipping sauce. Stir until smooth and set aside.
3. Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 15-20 seconds until it becomes soft and pliable. Remove and place it on a clean kitchen towel to absorb excess water.
4. On the bottom third of the rice paper, place a few shrimp pieces, a small handful of rice vermicelli noodles, a few julienned carrot and cucumber pieces, some mint, cilantro, and basil leaves, and a few torn pieces of lettuce.
5. Fold the sides of the rice paper over the filling, then roll from the bottom up, keeping it tight but gentle to avoid tearing the rice paper. Repeat the process with the remaining rice paper sheets and fillings.
6. Arrange the finished rolls on a serving platter. Sprinkle some crushed peanuts on top if desired.
7. Serve the Vietnamese rolls with the prepared dipping sauce on the side. Enjoy!