Summer Rolls with Spicy Peanut Sauce (Print Version)

Fresh shrimp summer rolls packed with crisp vegetables, avocado, herbs, noodles, and spicy peanut sauce.

# Ingredients:

For the rolls

01 - 8 round rice paper wrappers, 8.5 inch (22 cm)
02 - 4 oz (115 g) dried rice vermicelli noodles
03 - 12 oz (340 g) cooked shrimp, peeled, deveined, and halved lengthwise
04 - 8 soft butter lettuce leaves, ribs trimmed
05 - 1 cup (90 g) thinly sliced red cabbage
06 - 2 medium carrots, julienned
07 - 1 English cucumber, julienned
08 - 1 red bell pepper, thinly sliced
09 - 1 ripe avocado, thinly sliced and tossed with 1 teaspoon lime juice
10 - 1/2 cup fresh cilantro leaves
11 - 1/2 cup fresh mint leaves

For the spicy peanut sauce

12 - 1/3 cup (85 g) creamy peanut butter
13 - 2 tablespoons hoisin sauce
14 - 1 tablespoon soy sauce
15 - 1 tablespoon fresh lime juice
16 - 2 teaspoons toasted sesame oil
17 - 1 tablespoon chili garlic sauce, or more to taste
18 - 1 small garlic clove, finely grated
19 - 1/4 cup (60 ml) warm water, plus more as needed

# Instructions:

01 - In a small bowl, whisk peanut butter, hoisin, soy sauce, lime juice, sesame oil, chili garlic sauce, garlic, and warm water until smooth. Add more warm water by the teaspoon until creamy and dippable.
02 - Cook the rice vermicelli according to package directions, usually 3-5 minutes. Rinse under cold water, drain very well, and cut once or twice with kitchen shears if the strands are long.
03 - Arrange shrimp, lettuce, cabbage, carrots, cucumber, bell pepper, avocado, cilantro, mint, and noodles near a cutting board. Fill a wide shallow bowl with warm water.
04 - Dip one rice paper wrapper in warm water for 5-8 seconds, then lay it flat on the board. It should still feel slightly firm because it will soften while you fill it.
05 - Place 3 shrimp halves cut side up near the center. Add one lettuce leaf, a small bundle of noodles, cabbage, carrot, cucumber, bell pepper, avocado, cilantro, and mint in a narrow pile.
06 - Fold the bottom edge over the filling and tuck it snugly. Fold in both sides, then roll forward with gentle pressure until sealed. Repeat with the remaining wrappers and filling.
07 - Place rolls seam side down on a platter and serve with spicy peanut sauce. If holding briefly, cover with a lightly damp towel and keep cool.

# Notes:

01 - Best served within 4-6 hours of rolling.
02 - Use gluten-free tamari and gluten-free hoisin if needed.
03 - The sauce thickens as it sits. Thin with warm water before serving.

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