Vietnamese Fresh Spring Rolls (Gỏi Cuốn)

Instructions

1. 1

   Prepare all vegetables by washing and cutting into thin julienne strips. Arrange all filling ingredients on a platter for easy assembly.

2. 2

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

3. 3

   For the dipping sauce, whisk together peanut butter, hoisin sauce, warm water, lime juice, garlic, and chili flakes until smooth. Add more water if needed for desired consistency.

4. 4

   Fill a large bowl with warm water. Working one at a time, dip a rice paper round into the water for 3-4 seconds until just starting to soften.

5. 5

   Place the softened rice paper on a clean, damp kitchen towel. In the bottom third of the wrapper, place a lettuce leaf, then add a small handful of noodles, herbs, cucumber, and carrot.

6. 6

   Place 2-3 shrimp halves on top of the vegetables, with the pink side facing down so they'll show through the wrapper.

7. 7

   Fold the bottom edge over the filling, fold in the sides, then roll tightly like a burrito. The rice paper will stick to itself.

8. 8

   Place finished rolls on a plate and cover with a damp towel to prevent drying. Repeat with remaining ingredients.

9. 9

   Serve immediately with peanut dipping sauce, or refrigerate covered with damp paper towels for up to 2 hours.