Ingredients:
- 8 rice paper wrappers
- 16 medium shrimp, cooked, peeled and halved lengthwise
- 1 ripe avocado, sliced
- 1 mango, thinly sliced
- 1 cucumber, julienned
- 2 cups mixed herbs (mint, cilantro, Thai basil)
- 2 cups lettuce leaves
- 8 rice vermicelli noodles, cooked and cooled
Peanut Dipping Sauce:
- 3 tablespoons natural peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1-2 tablespoons water to thin
- 1 teaspoon sriracha (optional)
Instructions:
- Prepare all fillings and arrange them for easy assembly.
- Fill a large, shallow dish with warm water.
- Dip one rice paper wrapper in warm water for 10-15 seconds until pliable.
- Lay wrapper on a clean work surface.
- Place a few pieces of lettuce in the center, followed by some vermicelli, herbs, avocado, mango, and cucumber.
- Place 4 shrimp halves, cut side up, in a row.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly.
- Repeat with remaining wrappers and filling.
- For the sauce, whisk all ingredients together, adding water to reach desired consistency.
- Serve rolls with dipping sauce.