Ingredients:
- Rice paper wrappers (Bánh Tráng): 12-16 sheets (8.5 inch/22cm diameter)
- Thin rice vermicelli noodles: 4 oz (115g)
- Cooked shrimp (or tofu, chicken, pork): 8 oz (230g), cut into thin strips
- Carrot: 1 medium, julienned (approx. 1 cup / 120g)
- Cucumber: 1 medium, julienned (approx. 1 cup / 120g)
- Red bell pepper: 1/2 medium, julienned (approx. 1/2 cup / 60g)
- Avocado: 1 medium, thinly sliced (approx. 1 cup/150g)
- Fresh mint leaves: 1/4 cup (loosely packed) (approx. 15g)
- Fresh cilantro leaves: 1/4 cup (loosely packed) (approx. 15g)
- Lettuce leaves (Romaine or Butter lettuce): 6-8 leaves
- Peanut butter: 1/4 cup (60g), smooth or chunky
- Soy sauce: 2 tablespoons (30ml), low sodium preferred
- Rice vinegar: 1 tablespoon (15ml)
- Honey or maple syrup: 1 tablespoon (15ml)
- Sesame oil: 1 teaspoon (5ml)
- Sriracha (or chili garlic sauce): 1 teaspoon (adjust to taste), (5g)
- Warm water: 2-4 tablespoons (30-60ml), to thin the sauce
Instructions:
- Cook rice vermicelli according to package directions. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, and Sriracha. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasonings.
- Wash and prepare all vegetables and protein. Arrange all ingredients neatly on a platter for easy access.
- Fill the shallow dish with warm (not hot) water.
- Dip one rice paper wrapper into the water for a few seconds, until pliable but not completely soggy. (Don't over-soak!)
- Lay the softened wrapper on a clean, flat surface.
- Arrange a small amount of noodles, protein, and vegetables in the center of the wrapper. Be careful not to overfill.
- Fold the sides of the wrapper in towards the center, then tightly roll from the bottom up, like a burrito.
- Repeat with remaining ingredients.
- Serve immediately with peanut sauce.