Vietnamese Rice Paper Rolls

Ingredients

• 12 rice paper wrappers
• 1/2 lb cooked medium shrimp, peeled and halved
• 4 oz rice vermicelli noodles, cooked
• 1 head butter lettuce, separated into leaves
• 1 English cucumber, julienned
• 2 carrots, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro sprigs
• 1/2 cup fresh Thai basil leaves
• 1/2 cup hoisin sauce
• 2 tbsp creamy peanut butter
• 1 tbsp water to thin
• 1 tsp lime juice
• 1/2 tsp chili paste (optional)
• 1 tbsp chopped peanuts, for garnish

Instructions

1. Prepare all ingredients: cook rice vermicelli noodles according to package instructions, then rinse under cold water and drain. Peel and halve shrimp. Julienne cucumber and carrots. Separate lettuce leaves. Wash and dry mint, cilantro, and Thai basil leaves.
2. Make peanut sauce: In a small bowl, whisk together hoisin sauce, creamy peanut butter, water, lime juice, and chili paste (if using) until smooth. Stir in chopped peanuts for garnish. Set aside.
3. Soak a rice paper wrapper in a bowl of warm water for 10-15 seconds until pliable. Lay flat on a clean surface.
4. Place a lettuce leaf in the center of the wrapper, followed by a small handful of rice vermicelli, 2-3 shrimp halves, cucumber, carrots, and a few leaves of mint, cilantro, and Thai basil.
5. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up to form a cylinder. Repeat with remaining ingredients.
6. Serve immediately with peanut sauce for dipping.