- 1 pound shrimp (fresh)
- 1 cucumber (cut into thin, long strips)
- 1 red pepper (cut into thin long strips)
- 1 head lettuce (green, any kind)
- 1 bunch cilantro
- 1 bunch mint
- rice paper
- rice vermicelli noodles
- 1 clove garlic (minced)
- 1 teaspoon olive oil
- 1/4 cup peanut butter (organic)
- 2 teaspoons sauce (hoison)
- 1/4 cup water (more if needed)
- Sriracha chili sauce (optional)
- Bring a saucepan to a boil on medium heat. Add shrimp and poach for 3-4 minutes until bright pink. Allow to cool to room temperature. Remove skins, devein and slice in half crosswise. Set aside. Bring a medium saucepan filled halfway with water to a boil. Once a rapid boil is reached, add rice vermicelli noodles, cover and immediately remove from heat. Set timer for 5 minutes. After 5 minutes, drain noodles in a colander and rinse with cold water to stop cooking. Allow to dry at room temperature or in the refrigerator.
- Meanwhile, begin to prepare the dipping sauce. Heat a small small saucepan with olive oil on medium-low heat. Add garlic and saute quickly, about 20 seconds. Do not let garlic burn. Add peanut butter and hoisin sauce and continue to stir. When sauce begins to incorporate and thickens up, add water. Adjust to taste and continue to add water, 1 tbsp. at a time, if it becomes too thick. Remove from heat and set aside.
- To assemble rolls, dip single sheets of rice paper into hot water. Allow excess water to drain and quickly place on a plate. Once rice paper becomes pliable and soft, add shrimp, softened noodles, cucumbers, red peppers, cilantro and mint. Carefully roll closed and slice in half. Serve with hoisin peanut dipping sauce.