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Side Dish
Vietnamese
4 servings
20 minutes
5 minutes
4 oz. (95 g) rice vermicelli noodles
8 oz. (240 g) cooked, peeled shrimp, cut in half lengthwise
2 cups (450 g) shredded lettuce
1/2 cup (200g) Vietnamese basil leaves
1/2 cup (200g) fresh cilantro leaves
1 medium carrot, peeled and julienned
1 cup (240 g) romaine lettuce, shredded
8 round rice paper sheets, 8-inches
1/2 cup (120ml) hoisin sauce
3 tbsp (45ml) creamy peanut butter
4 tbsp (60ml) water
1 tbsp (15ml) rice vinegar
Prepare sauce by combining sauce ingredients and reserve.
Cook the rice vermicelli noodles in boiling water for about 5 minutes, or until al dente. Shock them in ice water to stop the cooking process and drain them well.
Combine the noodles, carrots and lettuce to make the filling.
Soak the rice paper in warm water for about 15 seconds, until it starts to soften and then place it on your cutting board. Place about a 1/2 cup of the vegetable filling in the center of the wrapper and top it with the basil, cilantro and two shrimp pieces.
Roll from the bottom up containing the filling with your fingers. Once the bottom skin rolls over once, push down to flatten it a little. Fold in two sides snugly, and then roll up the parcel. Lay it seam side down on a serving plate. Serve with the hoisin dipping sauce.
