The Savory
Ingredients
- 12 rice paper wrappers (Banh trang), 22cm diameter rounds
- 200g shrimp, peeled and deveined
- 150g thin rice vermicelli noodles (bun)
- 1 head butter lettuce, leaves separated
- 1 cucumber, julienned
- 2 carrots, julienned
- Fresh mint leaves
- Fresh cilantro leaves
- Fresh Thai basil leaves
- 3 cloves garlic, minced
- 3 tbsp hoisin sauce
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 cup warm water
Instructions
Cook the noodles and shrimp
Cook the rice vermicelli according to package directions. Drain and set aside. Poach the shrimp in boiling water for 2-3 minutes until pink and opaque. Let cool, then slice each shrimp in half lengthwise.
Prepare the dipping sauce
In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, minced garlic, and lime juice. Add warm water gradually until you reach a smooth, pourable consistency. Set aside.
Soften the rice paper
Fill a large shallow dish with warm water. Submerge one rice paper wrapper for about 5 seconds, until it becomes pliable but still slightly firm. Do not over-soak, as it will continue to soften on your work surface.
Assemble the rolls
Lay the softened rice paper flat on a clean surface. Place a lettuce leaf in the center, top with a small handful of vermicelli, julienned carrots, cucumber, and fresh herbs. Arrange 3-4 shrimp halves in a row on top.
Roll and seal
Fold the bottom edge of the wrapper over the filling, then fold in the sides tightly. Roll upward firmly but gently to form a tight cylinder. The rice paper will seal itself. Repeat with remaining wrappers and filling.
Serve
Slice each roll in half diagonally for an attractive presentation. Arrange on a platter and serve immediately with the peanut dipping sauce. These rolls are best enjoyed fresh on the same day.
Tips & Tricks
- Do not over-soak the rice paper. It will continue to soften as you add filling, so remove it while still slightly firm.
- Keep a damp kitchen towel over assembled rolls to prevent them from drying out while you work.
- For a vegetarian version, replace the shrimp with firm tofu or extra vegetables.
- Wet your hands slightly before rolling to prevent sticking. A little water on the wrapper edges helps seal them.
- Choose brands of rice paper with minimal additives for the best texture and flavor.