Name: Fresh Vietnamese-Style Summer Rolls with Shrimp
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 12 Shrimp, medium, peeled, deveined, poached, and halved lengthwise; 2 oz Rice vermicelli noodles, cooked according to package instructions; 8-10 Rice paper wrappers, 8.5-inch rounds; 1 head Butter lettuce, leaves separated, washed and dried; 1 Cucumber, julienned; 1/2 cup Fresh mint leaves, whole; 1/2 cup Fresh cilantro, leaves; 1/2 cup Fresh Thai basil, leaves; 1/2 cup Hoisin sauce; 1/4 cup Creamy peanut butter; 1/4 cup Water, warm, or as needed to thin; 1 tbsp Lime juice, freshly squeezed; 1 clove Garlic, minced; 1 tsp Chili paste, such as sambal oelek; 1 tbsp Roasted peanuts, crushed, for garnish

Method

7 steps. Tap one to mark it done.

Combine the hoisin sauce, peanut butter, warm water, lime juice, minced garlic, and chili paste in a small bowl, whisking until the mixture becomes smooth. If needed, stir in extra water to reach your desired consistency. Scatter the crushed peanuts on top and put the sauce aside.
Pour warm water into a broad, shallow dish or pie plate. Get your workspace ready by laying down a clean, wet cutting board or cloth.
Soak one rice paper wrapper in the warm water for 5 to 10 seconds, just until it starts to soften while remaining somewhat firm. Place it flat on your prepared workspace.
Put a leaf of butter lettuce near the bottom of the wrapper. Add a small mound of rice vermicelli noodles, the julienned cucumber, and a few leaves of mint, cilantro, and Thai basil on top.
Position 3 shrimp halves horizontally about 1 inch above the lettuce, keeping the pink side down.
Start wrapping tightly from the bottom, rolling over the noodle and herb mixture. Tuck in the left and right edges of the wrapper to close them, then keep rolling upward snugly over the shrimp until fully enclosed. Repeat this process with the remaining ingredients.
Serve immediately alongside the peanut dipping sauce.