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Fresh Vietnamese Spring Rolls with Shrimp and Herbs

Rice paper rolls filled with shrimp, vermicelli, mint, and Thai basil, served with a peanut-hoisin dipping sauce.

Ingredients

  • 12 rice paper wrappers
  • 1 lb shrimp cooked, peeled, and halved lengthwise
  • 4 oz rice vermicelli noodles cooked
  • 1 cup carrot julienned
  • 1 cup lettuce leaves torn
  • 0.5 cup fresh mint leaves
  • 0.5 cup Thai basil leaves
  • 3 tbsp hoisin sauce
  • 2 tbsp peanut butter
  • 1 tbsp lime juice
  • 1 tbsp water to thin the sauce

Instructions

  1. Dip a rice paper wrapper in warm water for a few seconds until just pliable, then lay flat on a damp surface.
  2. Layer lettuce, a small amount of vermicelli, carrot, mint, and basil across the lower third of the wrapper, then top with 2-3 shrimp halves cut side up.
  3. Fold the sides in and roll tightly from the bottom, like a burrito. Repeat with remaining wrappers and filling.
  4. Whisk the hoisin sauce, peanut butter, lime juice, and water together until smooth.
  5. Serve the rolls whole or sliced in half with the dipping sauce.