Shrimp Summer Rolls with Peanut Sauce

Ingredients

• ½ lb cooked shrimp (medium, peeled and deveined)
• 2 oz rice vermicelli noodles (thin)
• 8 sheets rice paper wrappers (8-inch round)
• 3 tbsp peanut butter (natural, unsalted)
• ½ cup fresh mint (roughly chopped)
• 1 medium cucumber (julienned)
• 1 whole lime (for juice and dipping)
• 1 tbsp sriracha or hot chili sauce

Instructions

1. 1

   Bring a pot of water to a boil, add rice noodles, and cook until tender, ~3 minutes. Drain and rinse under cold water until cool.

2. 2

   Cut cooked shrimp in half lengthwise if large. Whisk peanut butter with 2 tbsp warm water, juice of half the lime, and sriracha until pourable.

3. 3

   Fill a shallow dish with warm water. Dip one rice paper into water for 3 seconds until pliable, then lay flat on a cutting board.

4. 4

   Lay a small handful of noodles in the center, top with 3 shrimp halves (cut-side down for pretty appearance), a few cucumber strips, and 3-4 mint leaves.

5. 5

   Fold bottom of wrapper over filling, tuck in the sides, and roll tightly away from you until sealed. Place seam-side down on a plate.

6. 6

   Repeat with remaining wrappers and filling. Arrange rolls on a platter, serve with peanut sauce alongside, and squeeze fresh lime juice over the top.

Tools you’ll need

• medium pot
• shallow dish (for dipping rice paper)
• cutting board
• small whisk or spoon
• chef's knife
• serving platter

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