Equipment
Ingredients
Rolls
- 100 g rice vermicelli noodles, dry
- 8 rice paper wrappers
- 200 g cooked shrimp, peeled, deveined, halved lengthwise
- 8 butter lettuce, leaves separated and washed
- 15 g fresh mint, leaves picked from stems
- 15 g fresh cilantro, tender leaves and stems
- 8 garlic chives, cut into 10cm lengths
Peanut Dipping Sauce
- 60 ml hoisin sauce
- 60 g peanut butter, smooth and unsweetened
- 45 ml warm water
- 1 garlic, finely minced
- 15 g roasted peanuts, crushed
Nutrition (per serving)
Method
Bring a medium saucepan of water to a rolling boil at 100°C/212°F. Add the dry rice vermicelli noodles and cook for 3 to 4 minutes until tender.
Pour the noodles into a strainer and rinse thoroughly under cold running water to stop the cooking process and wash away excess starch. Set aside to drain and dry.
In a small mixing bowl, vigorously whisk together the hoisin sauce, smooth peanut butter, warm water, and minced garlic until the emulsion is smooth and cohesive.
Fill a large shallow bowl with warm water, approximately 40°C/105°F. Swiftly dip one rice paper wrapper into the water for about 2 seconds, ensuring all edges are wetted, then lay it flat on a damp cutting board.
Place one butter lettuce leaf horizontally across the bottom third of the wrapper. Layer a small pinch of the cooked vermicelli noodles, fresh mint leaves, and cilantro sprigs directly onto the lettuce.
Arrange three shrimp halves in a single row across the center of the wrapper, leaving the pink cut-side facing up. If using garlic chives, lay them horizontally over the noodles so they extend slightly past the edges.
Fold the left and right sides of the wrapper inward over the lettuce and herbs. Lift the bottom edge over the filling, tucking it tightly under the bundle, then roll upward with firm pressure to encompass the shrimp and seal the roll.
Transfer the finished roll to a serving plate and cover immediately with a damp towel to prevent drying. Repeat with remaining ingredients, then garnish the prepared peanut sauce with crushed peanuts and serve immediately.
Chef's Notes
- Slicing the shrimp in half lengthwise serves a dual purpose: it stretches the ingredient further and creates a perfectly flat surface that lays beautifully against the wrapper without causing tears.
- A common mistake is soaking the rice paper until it is fully limp. It should still feel slightly rigid when it hits the cutting board; the residual moisture will perfectly hydrate it by the time you are ready to roll.
- Keep your work surface slightly damp. Using a damp plastic or wood cutting board prevents the highly adhesive rice paper from clinging aggressively to the surface.
- Rinsing the rice vermicelli well is crucial. Excess starch on the noodles will make the interior of your roll gummy and heavy rather than light and fresh.
Storage
Refrigerator: 12 hours — Wrap rolls individually in damp paper towels, then tightly in plastic wrap to prevent the rice paper from hardening.
