Ingredients:

  • 8 sheets round rice paper (about 8.5 inch / 22 cm diameter)
  • 4 ounces (115g) thin rice vermicelli noodles
  • 8 ounces (225g) cooked shrimp, peeled and deveined, halved lengthwise (or extra-firm tofu, pressed and sliced)
  • 1 medium carrot, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, julienned
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh Thai basil leaves (or regular basil)
  • 1/4 cup chopped peanuts (optional, for garnish)
  • 1/4 cup (60ml) peanut butter (smooth or crunchy, your call!)
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15ml) honey (or maple syrup for vegan)
  • 1 tablespoon (15ml) warm water (more as needed to thin)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes (or to taste)

Instructions:

  1. Cook the vermicelli noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside.
  2. If using shrimp, sauté them in a lightly oiled pan over medium heat until pink and cooked through (about 2-3 minutes). Alternatively, boil them for a similar timeframe. Let cool slightly, then halve lengthwise.
  3. Whisk together all peanut sauce ingredients in a small bowl until smooth. Add more warm water, 1 teaspoon at a time, until the sauce reaches your desired consistency.
  4. Arrange all your filling ingredients (noodles, vegetables, shrimp/tofu, herbs) around your work surface. Have the bowl of warm water and a clean cutting board ready.
  5. Dip one sheet of rice paper into the warm water, soaking it for about 5-10 seconds, until pliable but not too soft. Carefully lay it flat on the cutting board.
  6. Arrange a portion of noodles, vegetables, shrimp/tofu, and herbs in the center of the rice paper.
  7. Fold the sides of the rice paper over the filling, then tightly roll from the bottom up, like a burrito.
  8. Repeat steps 5-7 with the remaining rice paper and filling ingredients.
  9. Serve immediately with the peanut dipping sauce. Garnish with chopped peanuts, if desired.