Ingredients
Original recipe: 12 rolls; 3 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 12 eachplain rice-paper wrappers, about 22 cm, gluten-free
- 360 graw peeled deveined shrimp
- 120 gdry rice vermicelli
- 120 glettuce leaves, thick ribs removed
- 200 gcucumber, cut into thin sticks
- 20 gmint leaves
- 20 gcilantro sprigs
- 80 gsmooth peanut butter
- 2 tbspgluten-free tamari
- 1 tbspfresh lime juice
- 1 tbspsugar
- 100 mlwarm water for sauce
- 1500 mlwater for boiling
- 1000 mlwarm water for softening wrappers
Make it
- Bring the boiling water to a simmer. Cook the shrimp for 2–3 minutes, until opaque and firm and the centres reach 63°C / 145°F. Lift out, cool briefly and split lengthwise; keep chilled while preparing the other ingredients.
- Return the water to a boil and cook the vermicelli according to the package, usually 3–4 minutes. Drain, rinse under cold water and drain well.
- Whisk peanut butter, tamari, lime juice, sugar and the sauce water until smooth. Set out the lettuce, cucumber, herbs, noodles and cooked shrimp in separate piles.
- Dip one rice-paper wrapper into the warm softening water for a few seconds, then lay on a damp board; it will continue softening. Add a small bundle of lettuce, noodles, cucumber and herbs, then a few shrimp halves.
- Fold in the sides and roll snugly from the bottom without stretching the wrapper. Repeat to make 12 rolls and serve three per person with the peanut sauce. Keep finished rolls covered and refrigerate if they will not be eaten promptly.
Ingredients, recipe context & sources
Ingredient flags: Shellfish, Peanuts, Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.