Vietnamese-Inspired Shrimp Summer Rolls with Peanut-Lime Sauce

Ingredients

• 12 round rice-paper wrappers, about 8 1/2 inches (22 cm) across, approximately 120 g total
• 100 g dry thin rice vermicelli noodles (about 3 1/2 oz)
• 400 g raw medium shrimp, peeled and deveined, tails removed (about 36 shrimp; 14 oz)
• 100 g soft lettuce leaves, washed, thoroughly dried and torn into small pieces
• 1 medium carrot (100 g), peeled and cut into fine matchsticks
• 1 small cucumber (200 g), watery center removed and flesh cut into matchsticks
• 10 g fresh mint leaves (about 1/3 loosely packed cup)
• 10 g fresh cilantro leaves (about 1/3 loosely packed cup)
• 1/4 cup smooth peanut butter (64 g)
• 2 tablespoons hoisin sauce (32 g)
• 1 tablespoon reduced-sodium soy sauce (15 ml)
• 2 tablespoons fresh lime juice (30 ml)
• 1 teaspoon finely grated fresh ginger
• 3 to 5 tablespoons warm water, for thinning the sauce, plus water for cooking and softening wrappers

Instructions

1. Prepare a clean work surface and a wide plate of room-temperature water for the wrappers. Set out a platter lightly dampened with water, a clean damp towel, and all the washed vegetables and herbs. Keep raw shrimp separate from ready-to-eat ingredients and wash hands and utensils after handling it.
2. Cook the rice vermicelli according to its package directions, usually by soaking or briefly boiling until tender. Drain, rinse with cool drinking water and drain thoroughly again. Snip into shorter lengths with clean kitchen scissors so the noodles are easier to portion.
3. Bring a saucepan of water to a gentle simmer. Add the shrimp and cook for about 2 to 3 minutes, depending on size, until the flesh is pearly or white and opaque throughout. Transfer immediately to a bowl of ice water, then drain and pat dry. Slice each shrimp lengthwise in half; divide the total evenly among 12 rolls.
4. Whisk the peanut butter, hoisin, soy sauce, lime juice and ginger in a small bowl. Add 3 tablespoons warm water, then a little more as needed until the sauce falls from a spoon in a thick ribbon. Divide into four individual dipping bowls or refrigerate until serving.
5. Divide the noodles and vegetables into 12 approximate portions. Dip one rice-paper wrapper into the room-temperature water briefly, about 5 seconds, or follow its package guidance. Lay it flat on a clean, lightly damp surface while still slightly firm; it will continue to soften.
6. Place a little lettuce, one portion of noodles, carrot, cucumber and a few mint and cilantro leaves across the lower third of the wrapper, leaving about 1 1/2 inches clear at both sides. Place one portion of shrimp halves just above the filling, cut sides up, so their colored surfaces will face outward.
7. Lift the bottom edge over the vegetables, fold in both sides and roll forward firmly but gently to enclose the shrimp. Avoid pulling hard on the soft wrapper. If it tears, use a fresh wrapper for the next roll and reduce the filling slightly rather than forcing it closed.
8. Repeat with the remaining wrappers and filling, keeping finished rolls apart on the damp platter so they do not stick. Cover loosely with the clean damp towel while working. Divide the filling evenly even if the shrimp count differs from the estimate.
9. Serve each person three rolls and one-quarter of the peanut-lime sauce. Keep the sauce separate until eating. Refrigerate rolls promptly if not serving immediately; do not leave the shrimp-filled rolls sitting out during a long buffet.