Fresh Vietnamese Rice Paper Rolls

Instructions

1. 1

   Cook rice vermicelli according to package directions, drain, rinse with cold water, and set aside.

2. 2

   Cut cooked shrimp in half lengthwise. Prepare all vegetables by washing and cutting into thin julienne strips.

3. 3

   Prepare dipping sauce by whisking together hoisin sauce, peanut butter, lime juice, and sriracha with 2-3 tablespoons of warm water until smooth.

4. 4

   Fill a large bowl with warm water. Dip one rice paper wrapper in water for 3-4 seconds until just softened but still firm.

5. 5

   Place wet rice paper on a clean work surface. In the center of the lower third, place a lettuce leaf, then add a small handful of noodles, herbs, cucumber, and carrot.

6. 6

   Place 3 shrimp halves (pink side down) above the vegetables. Add 2-3 avocado slices.

7. 7

   Fold the bottom edge of the rice paper over the filling, tuck tightly, then fold in the sides and continue rolling tightly.

8. 8

   Repeat with remaining ingredients. Cover completed rolls with damp paper towels to prevent drying.

9. 9

   Slice each roll in half diagonally and serve immediately with peanut dipping sauce.