Ingredients
- 8 rice paper wrappers
- 4 oz vermicelli rice noodles, cooked and cooled
- 16 medium shrimp, cooked and halved lengthwise
- 1 cup fresh mint leaves
- 1 cup fresh basil or cilantro leaves
- 2 cups shredded lettuce
- 1 cup julienned carrots
- 1 cucumber, julienned
- Peanut sauce: 1/3 cup peanut butter + 2 tbsp hoisin + 1 tbsp lime juice + 3–4 tbsp warm water
- Warm water, for dipping wrappers
Instructions
- Set up. Arrange all fillings in bowls. Fill a wide shallow dish with warm (not hot) water for the wrappers.
- Soften. Dip one rice paper wrapper in the warm water for 5–10 seconds until pliable but still slightly firm — it keeps softening as you work. Lay flat on a damp towel.
- Fill. Layer in the bottom third: lettuce, a small bundle of noodles, carrots, cucumber, herbs, then 4 shrimp halves in a neat row.
- Roll. Fold the bottom over the filling, tuck in the sides, then roll tightly like a burrito. The wrapper seals to itself.
- Sauce and serve. Whisk the peanut sauce ingredients until smooth. Serve rolls immediately with sauce — they’re best within 2 hours.
💡 Rolling smarts
Don’t over-soak the wrappers — 5 to 10 seconds is plenty; they continue softening on the counter and over-soaked wrappers tear. Keep finished rolls from touching (they stick!) by spacing them on a damp towel. A tiny tear? Just double-wrap with a second wrapper.
Common questions
Can I make them ahead?
Up to 4 hours ahead. Wrap each roll in damp paper towel, cover with plastic wrap, and refrigerate. Don’t stack them bare.
My wrappers keep tearing — help?
Your water is probably too hot or you’re soaking too long. Use warm (not hot) water and a quick 5-second dip.
Can I make them vegetarian?
Yes — swap the shrimp for avocado, mango, or crispy tofu. They’re delicious every way.
What else can I dip them in?
Nuoc cham (Vietnamese dipping sauce), sweet chili sauce, or a simple soy-lime dip all work.
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