Make sure you have all your ingredients prepped and ready to go before you begin rolling. This is called ‘mise en place,’ a French culinary term meaning ‘everything in its place.’ Make this dish vegetarian by omitting the shrimp or substituting flavored tofu for the shrimp.
1/2 cup carrot, shredded
1/2 cup red pepper, sliced thin
1 small cucumber, sliced thin
1/2 bunch fresh cilantro, stemmed
several stems of fresh mint
fresh basil leaves
4 oz thin rice noodles
24 shrimp, cooked
8-10 spring roll rice papers
1/4 cup peanut butter
1 tablespoon soy sauce
juice from 1 lime
2 teaspoons rice vinegar
2 teaspoons honey
1 teaspoon toasted sesame oil
water, 1 tablespoon or more to thin
- Prepare rice noodles in boiling water per package instructions. Drain and rinse in cold water. Set aside.
- Make the peanut sauce by whisking all sauce ingredients in a small mixing bowl.
- To assemble spring rolls, pour hot water into a pie pan or skillet and immerse the rice paper to soften for about 10 seconds.
- Transfer to a damp dish towel and gently spread out edges into a circle. If the wrappers get sticky, just dip your fingers in water before separating the edges.
- Add a small handful of vermicelli noodles to the bottom third of the rice wrapper. Arrange a few carrots, peppers, cucumber, a few mint and basil leaves and some cilantro and 2-3 shrimp on the noodles. Carefully fold over once, tuck in the edges, and continue rolling as tightly as you can until seam is sealed, as you would roll up a burrito.
- Place seam-side down on a serving platter and cover with damp towel to keep fresh. Repeat until all fillings are used up. Serve immediately with peanut sauce.