INGREDIENTS

Rolls:

• 18 Shrimp, about ¾ pound, fresh or defrosted
• 3 oz. Rice vermicelli
• 1 Carrot, peeled and thinly sliced
• 1 Persian cucumber, thinly sliced
• 1 Red bell pepper, thinly sliced
• 1/2 C. Fresh mint leaves
• 12 Butter lettuce leaves, tough stem bases removed
• 12 Rice paper sheets, 22cm circular
• Warm water in a large, shallow bowl, plate, or pie pan

Dipping Sauce:

• 1/2 C. Creamy peanut butter
• 1/4 C. Water
• 2 T. Rice vinegar
• 2 T. Soy sauce
• 1½ – 2 T. Maple syrup
• 1 tsp. Toasted sesame oil

INSTRUCTIONS

• Combine all sauce ingredients. If it’s too thick, add more water a spoonful at a time until it reaches desired consistency. Taste and adjust seasonings as needed.
• After preparing all your veggies, bring a medium pan of water to a boil on high heat. Cook the shrimp for 2 minutes, then remove, allow to cool, and peel off any shells. On a cutting board, slice each shrimp in half horizontally, so you have two symmetrical, equally sized halves, and repeat with each shrimp.
• Bring a small pot of water to a boil on high heat. Turn off the heat, add the noodles, and allow them to sit in the hot water for 5-8 minutes. Once softened, drain and rinse the noodles.
• Prepare an assembly station with a large bowl or pie pan filled with warm water, an extra plate or cutting board for rolling, and all ingredients nearby. Dampen the cutting board with a small amount of water.
• Submerge one sheet of rice paper into the bowl of water for a few seconds then remove and place on the cutting board. Arrange a few pieces of each ingredient near the bottom of the rice paper, then gently pick up the edge of the rice paper and begin rolling it up, ensuring the ingredients stay inside. Once the ingredients are fully covered by one layer of rice paper, fold in the sides of the rice paper, then roll the rest of the way. Periodically re-dampen the cutting board, and repeat the rolling process with remaining ingredients. Serve with dipping sauce, and enjoy!

NOTES

• For vegetarian alternatives, swap shrimp for roasted or panfried strips of firm tofu.
• Experiment with seasonal veggies, like cabbage, radishes, mushrooms, squash, and kale.
• Try different dipping sauces!