Ingredients
3 oz. rice vermicelli noodles
12 large shrimp. peeled and deveined
1 large carrot, julienned
2 Persian cucumbers, julienned
8 oz. Napa cabbage, thinly sliced
1 tbsp. fish sauce
1 tbsp. dark brown sugar
1/4 c. rice vinegar
8 large rice paper sheets
2 tbsp. black sesame seeds
12 fresh mint leaves
12 fresh basil leaves
1/2 c. smooth peanut butter
1 tbsp. low-sodium soy sauce
2 tbsp. rice vinegar
1 clove garlic, grated
1 tbsp. freshly grated ginger
4 tbsp. boiling water
1/4 c. crushed, toasted peanuts, for serving
Preparation
Step 1Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.Step 2Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise.Step 3In a medium bowl, mix together noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar.Step 4To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened. Lift sheet carefully from water, placing it on a tea-towel-covered board. Place some of the vegetable filling horizontally in the center of the sheet and top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold edge closest to you up and over the filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Step 5Repeat with remaining sheets and filling.
Step 1Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. Top with peanuts and sesame seeds and serve alongside rolls.
For our recipe, we rolled gently poached shrimp, springy rice noodles, crunchy vegetables, and fresh green herbs into al dente rice paper sheets, but the dish is highly adaptable. The shrimp can be replaced with slices of cooked pork, cilantro can take the place of mint or basil, and romaine or even iceberg can be a good napa cabbage substitute. Pro tip: Soften rice paper sheets in warm—not hot—water to soften. Too hot and they’ll stick to everything! Aim for warm-hot tap water, which is usually around 120°F. The water should be perceptibly hot to the touch but not scalding, comfortable enough for your hands to stay in for at least 5 seconds. Try also to not overstuff the bundle. Just like folding homemade dumplings, you’ll risk the chances of the roll ripping and not having a perfect seal. Don’t worry if there is a little spillage though! It’ll still be just as delicious, just with a little added mess. Once you’ve made these, drop us a comment down below and let us know your thoughts!
