Ingredients:

  • Rice paper wrappers (spring roll skins): 8 (22 cm diameter)
  • Cooked shrimp, peeled and deveined: 1/2 pound (225g)
  • Vermicelli rice noodles, cooked according to package directions: 4 ounces (115g)
  • Carrot, julienned: 1 medium
  • Cucumber, seeded and julienned: 1/2 medium
  • Fresh mint leaves: 1/4 cup, packed
  • Fresh cilantro leaves: 1/4 cup, packed
  • Fresh basil leaves (Thai basil preferred): 1/4 cup, packed
  • Lettuce leaves (e.g., butter lettuce or romaine), washed and dried: 6-8 large leaves
  • Peanut butter, smooth: 1/4 cup (60 ml)
  • Lime juice, freshly squeezed: 2 tablespoons (30 ml)
  • Soy sauce (low sodium): 2 tablespoons (30 ml)
  • Honey or maple syrup: 1 tablespoon (15 ml)
  • Rice vinegar: 1 tablespoon (15 ml)
  • Sesame oil: 1 teaspoon (5 ml)
  • Garlic, minced: 1 clove
  • Fresh ginger, grated: 1/2 teaspoon
  • Red pepper flakes (optional): 1/4 teaspoon, or to taste
  • Water: 2-3 tablespoons, or as needed to thin the sauce

Instructions:

  1. Prepare the Dipping Sauce: Whisk together all sauce ingredients in a small bowl until smooth. Add water to thin to desired consistency. Taste and adjust seasonings.
  2. Cook the Shrimp (if needed): If using raw shrimp, cook by your preferred method (boiling, steaming, or sautéing) until pink and opaque. Let cool slightly.
  3. Prep the Ingredients: Prepare all vegetables and herbs as directed in the ingredient list. Cook the vermicelli noodles according to package instructions and drain well.
  4. Soften the Rice Paper: Fill the shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until softened and pliable. Be careful not to over-soak.
  5. Assemble the Spring Roll: Place the softened rice paper wrapper on a clean, flat surface. Arrange lettuce, noodles, shrimp, carrot, cucumber, mint, cilantro, and basil in the center of the wrapper, leaving some space on the sides.
  6. Roll the Spring Roll: Fold the sides of the wrapper inward to cover the filling. Then, starting from the bottom edge closest to you, tightly roll up the spring roll like a burrito.
  7. Repeat: Repeat steps 4-6 with the remaining ingredients.
  8. Serve: Serve immediately with the peanut-lime dipping sauce.