Vietnamese Shrimp Spring Rolls

Ingredients

• 12 pieces Large shrimp
• 8 sheets Rice paper wrappers
• 2 ounces Rice vermicelli noodles
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro
• 4 large Lettuce leaves
• 1 julienned Cucumber
• 3 tablespoons Peanut butter
• 1 tablespoon Hoisin sauce
• 1 bowl Warm water

Instructions

1. 1

   Boil the shrimp until pink and cooked through, then plunge into ice water. Peel, devein, and slice each shrimp in half lengthwise.

2. 2

   Cook rice vermicelli noodles according to package instructions, drain, and set aside.

3. 3

   Prepare a work surface and a shallow bowl of warm water.

4. 4

   Dip one rice paper wrapper into the warm water for 2-3 seconds until softened but still slightly firm. Lay it flat on the work surface.

5. 5

   Place a piece of lettuce on the bottom third of the paper. Top with a small handful of noodles, cucumber, mint, and cilantro.

6. 6

   Place 3 shrimp halves (cut side up) in a row across the middle of the wrapper.

7. 7

   Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly upward to seal.

8. 8

   Whisk peanut butter and hoisin sauce together with a splash of warm water to create the dipping sauce.

9. 9

   Serve immediately.