Vietnamese Shrimp Spring Rolls

Instructions

1. Cook the shrimp
   Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are just cooked through. Transfer to an ice bath to stop cooking, then drain and pat dry. Slice each shrimp in half lengthwise and set aside.
2. Prepare the rice noodles
   Place the rice vermicelli in a large bowl and cover with boiling water. Let soak for 3-5 minutes until soft but still slightly firm (al dente). Drain well and rinse under cold water to stop cooking. Set aside.
3. Make the dipping sauce
   In a small bowl, whisk together the hoisin sauce, peanut butter, rice vinegar, and sriracha. If the sauce is too thick, add 1-2 tablespoons of warm water until it reaches your desired consistency. Transfer to a serving bowl and garnish with chopped peanuts.
4. Prepare the workstation
   Fill a large, shallow dish with warm water. Arrange all prepared ingredients in separate bowls: sliced shrimp, noodles, julienned vegetables, herbs, lettuce, and bean sprouts. This creates an assembly line for efficient rolling.
5. Soften the rice paper
   Dip one rice paper wrapper into the warm water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work). Place it flat on a clean, damp kitchen towel or wooden cutting board.
6. Assemble the rolls
   On the bottom third of the wrapper, place a small handful of lettuce, followed by a small portion of noodles, a few strips of carrot and cucumber, some bean sprouts, and a few leaves each of mint and cilantro. Arrange 3-4 shrimp halves, cut side down, in a row just above the vegetable pile, ensuring the pink side will be visible through the wrapper.
7. Roll the spring rolls
   Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly until completely sealed, like rolling a burrito. The rice paper is sticky and will seal itself. Set the finished roll aside on a plate, seam side down, and cover with a damp cloth to prevent it from drying out.
8. Serve and enjoy
   Cut each roll in half diagonally to showcase the colorful filling, and arrange on a serving platter. Serve immediately with the peanut dipping sauce on the side. For best texture and flavor, consume within 2 hours of preparation.