Ingredients
Instructions
Prep ahead
- cook rice vermicelli; rinse cold; snip shorter.
- julienne carrot and cucumber; shred lettuce.
- halve shrimp; pick mint and cilantro leaves.
- whisk peanut butter, hoisin, soy, garlic with warm water until smooth.
- fill large shallow dish with warm water; set clean towel as rolling surface.
Cooking steps
Dip one rice paper in warm water 10–15 sec until just pliable; lay on towel.
Near bottom third, stack lettuce, small pinch noodles, carrot, cucumber, herbs, and 2 shrimp halves pink-side down.
Fold bottom flap over filling, tuck in sides, and roll tightly to seal. repeat to make 8 rolls.
Arrange rolls seam-side down on platter covered with damp towel so they stay supple.
Serve fresh with peanut dipping sauce alongside. best eaten within 2 hrs.
(active time ≈ 25 min | total ≈ 35 min)