Vietnamese Shrimp Summer Rolls

Ingredients

Quantities are for 4 servings.

• 1 lb Shrimp, peeled and deveined
• 1 package Rice paper wrappers
• 4 oz Rice vermicelli noodles
• 1 head Butter or romaine lettuce
• 2 each Carrots, julienned
• 1 each Cucumber
• 1 bunch Fresh mint
• 1 bunch Cilantro
• 3 tbsp Peanut butter
• 1 tbsp Soy sauce
• 2 each Limes
• 2 tbsp Hoisin sauce

Instructions

1. Bring a pot of water to a boil and cook the shrimp 2-3 minutes, until fully opaque all the way through with no gray or translucent centers. Drain, let cool slightly, then slice each shrimp in half lengthwise.
2. Cook the rice vermicelli according to package directions, drain, and rinse with cold water to stop the cooking and prevent sticking.
3. Set up a rolling station with the cooked shrimp, noodles, lettuce leaves, julienned carrots, sliced cucumber, mint, and cilantro.
4. Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10 seconds, until just pliable, then lay it flat on a clean surface.
5. Arrange a small amount of lettuce, noodles, vegetables, and herbs in the lower third of the wrapper, then place 2-3 shrimp halves cut-side up above the filling. Fold the bottom up over the filling, fold in the sides, and roll tightly like a burrito. Repeat with the remaining wrappers.
6. For the dipping sauce, whisk together the hoisin sauce, peanut butter, soy sauce, juice of 1 lime, and enough warm water to thin to a dip consistency. Serve alongside the rolls with the remaining lime cut into wedges.