Light and Fresh Vietnamese Summer Rolls with Shrimp

Ingredients

• 16 pieces rice paper wrappers
• 1 pound shrimp, peeled and deveined
• 1 cup vermicelli noodles, cooked
• 1 cup lettuce leaves, thinly sliced
• 1 cup carrot, julienned
• 1 cup cucumber, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves

• 1 cup peanut butter, creamy
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice, freshly squeezed
• 1 tablespoon honey
• 1 teaspoon sriracha
• 2 tablespoons warm water

Method

1. 01
   Bring a small pot of water to a boil and cook shrimp for about 2-3 minutes until pink and opaque. Drain and set aside to cool.
2. 02
   In a bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, and warm water. Stir until smooth and set aside.
3. 03
   Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften.
4. 04
   Lay the softened wrapper flat on a clean surface. In the center, place a few pieces of shrimp, a small amount of noodles, lettuce, carrot, cucumber, mint, and cilantro.
5. 05
   Fold the sides inward, then tightly roll the wrapper from the bottom to the top, enclosing the filling. Repeat with remaining ingredients.
6. 06
   Serve the rolls with the peanut dipping sauce on the side.