Ingredients:

  • 0.5 lb shrimp, peeled, deveined, and poached (halved lengthwise)
  • 7 oz extra-firm tofu, sliced into batons and seared
  • 1 tsp fish sauce or soy sauce
  • 2 oz dried vermicelli rice noodles
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned and de-seeded
  • 8 large butter lettuce leaves, stems removed
  • 0.5 cup fresh mint leaves
  • 0.5 cup fresh cilantro
  • 0.25 cup Thai basil
  • 8 round rice paper wrappers (22cm)
  • 2 cups lukewarm water
  • 0.5 cup creamy natural peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp lime juice
  • 1 tsp soy sauce
  • 1 tsp sambal oelek or sriracha
  • 4 tbsp warm water

Instructions:

  1. Prepare the protein: Poach the shrimp until pink, then halve lengthwise. Sear tofu batons in a pan with 1 tsp fish sauce or soy sauce until golden.
  2. Cook the vermicelli rice noodles according to package instructions until al dente. Rinse thoroughly in cold water to remove excess starch and drain well.
  3. Organize your mise en place station with all julienned vegetables, herbs, protein, and noodles in separate bowls.
  4. Dip one rice paper wrapper into a shallow dish of lukewarm water for 5 seconds until moistened but still slightly firm.
  5. Lay the wrapper flat on a clean, damp lint-free towel. Place one lettuce leaf on the bottom third of the wrapper to act as a structural base.
  6. Layer a small amount of rice noodles, carrots, and cucumber on the lettuce. Top with mint, cilantro, and Thai basil.
  7. Fold the bottom edge of the rice paper over the filling, then fold in both sides. Place 3 halves of shrimp (pink side down) or tofu batons just above the fold.
  8. Apply gentle tension and finish rolling the paper upward tightly to ensure a taut, professional seal.
  9. Whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, and sambal oelek. Slowly add warm water one tablespoon at a time until the sauce reaches a velvety consistency.