Ingredients:

  • 8 large cooked shrimp, peeled and deveined (approx. 250g)
  • 8 rice paper wrappers
  • 1 cup shredded carrots (approx. 120g)
  • 1 cup cucumber, julienned (approx. 100g)
  • 1 cup red bell pepper, julienned (approx. 150g)
  • 1 cup leafy greens (e.g., lettuce or spinach)
  • ½ cup fresh herbs (e.g., mint, cilantro)
  • Fresh lime wedges for serving
  • ¼ cup hoisin sauce (approx. 60ml)
  • 1 tablespoon peanut butter
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste (adjust for heat preference)
  • 1-2 tablespoons water (to thin, as needed)

Instructions:

  1. Julienne cucumber and red bell pepper. Shred carrots. Set aside leafy greens and fresh herbs.
  2. In a mixing bowl, combine hoisin sauce, peanut butter, rice vinegar, sesame oil, chili paste, and water. Whisk until smooth and adjust thickness as desired.
  3. Fill a large shallow dish with warm water. Submerge one rice paper wrapper until soft (about 10-15 seconds). Carefully remove and lay flat on a clean surface.
  4. Place 2-3 shrimp, a small handful of vegetables, leafy greens, and herbs in the center of the rice paper. Fold the sides inward and roll tightly from the bottom to encase the filling.
  5. Soak, assemble, and roll remaining wrappers until all ingredients are used.
  6. Place finished rolls on a plate and refrigerate for 30 minutes if desired. Serve with dipping sauce and lime wedges.