This is my first time making these, and I'm so happy how they turned out! They were so easy to make, I can't believe I haven't made these before. You can use anything in your rolls, any type of veggies would work great. You can sub shrimp with avocado, it gives the roll a nice creamy texture. These will for sure always be on our party menu!
Ingredients:
12 Rice Paper sheets
3 oz Rice Vermicelli
1/2 lb Shrimp or 18 shrimp total
Lettuce - 12 small or 6 large leaves torn in half
Mint
Cilantro
Carrots
Cucumber
Green Onions
Peanut Sauce:
1/2 cup creamy Peanut Butter
1/2 cup Coconut Milk
2 tbsp Hoisin Sauce
1 tbsp Fish Sauce
1 tsp Sriracha
1 tbsp Rice Vinegar
1/4 cup Water
Instructions:
For the Peanut Sauce, combine all the ingredients in a small sauce pan. Bring to a simmer and cook for about 2 minutes. Set aside to cool.
Bring 3 cups of water to a boil. Add a 1/2 tsp of salt. Drop the shrimp into the pot. Cover. Remove from heat. Let stand exactly 6 minutes.
In a large bowl combine ice and water. After 6 minutes drain the shrimp and plunge into cold water to stop them from continuing to cook. Cut each shrimp in half lengthwise. Set aside.
Cook the vermicelli as instructed on the package, drain and set aside.
Prep all of the veggies, wash and julienne the carrots, cucumbers and green onions.
Dip a rice paper sheet in a bowl of warm water for about 2-3 seconds. It will still be firm but that's OK. Lay it flat on a cutting board. Place lettuce at the bottom of the rice paper, place the noodles and veggies on top and add a couple mint leaves about a 1/3 of the way down from the side furthest away from you. Arrange the shrimp around the mint. Make sure the cut side is up.
Start wrapping like a burrito and roll it up. And that's it, keep rolling!
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