Vietnamese Shrimp Summer Rolls

Ingredients

• 12 rice paper
• 200 g shrimp, cooked and halved lengthwise
• 100 g rice noodles, cooked and cooled
• 2½ dl lettuce, shredded
• 2½ dl bean sprouts
• 1¼ dl fresh mint, leaves picked
• 1¼ dl fresh cilantro, leaves picked
• 1 carrot, julienned
• 2 tbsp peanuts, crushed
• 3 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 1 garlic, minced
• 2 tbsp water

Method

1. 1.

   Cook the vermicelli — Cook the rice vermicelli according to the package instructions, then drain and rinse under cold water. Set aside to cool completely.

2. 2.

   Prep the filling ingredients — Prepare all filling ingredients: halve the cooked shrimp lengthwise, shred the lettuce, julienne the carrot, and pick the mint and cilantro leaves. Arrange everything within easy reach.

3. 3.

   Soften a rice wrapper — Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds, turning it so it softens evenly, then lay it flat on a clean, damp work surface.

4. 4.

   Layer the filling — Near the bottom third of the wrapper, layer a little lettuce, vermicelli, bean sprouts, carrot, mint and cilantro. Place two shrimp halves, cut side up, just above the filling so they show through the wrapper.

5. 5.

   Roll the summer rolls — Fold the bottom edge over the filling, fold in the sides, then roll up tightly away from you, like a burrito, so the shrimp stay pressed against the wrapper. Set the finished roll aside under a damp cloth and repeat with the remaining wrappers and filling.

6. 6.

   Whisk the dipping sauce — Whisk together the hoisin sauce, peanut butter, lime juice, minced garlic and water until smooth, then sprinkle with crushed peanuts. Slice the summer rolls in half on a diagonal and serve immediately with the dipping sauce.