A4. Shrimp Fresh Rolls, Vermicelli & Mixed Vegetables (2 Rolls) Recipe

Combine rice vinegar, hot water, sugar and salt in a small bowl and stir until sugar and salt dissolve. Add julienned carrot, cucumber and daikon to the pickling liquid. Let sit at room temperature for 10–15 minutes, stirring once halfway, then drain and reserve.

Cook vermicelli

Bring a pot of water to a boil. Remove from heat, add rice vermicelli, and soak according to package instructions (typically 3–5 minutes) until tender. Drain thoroughly and toss with a teaspoon of neutral oil to prevent sticking; set aside at room temperature.

Poach and prepare shrimp

Bring a small saucepan of water with a pinch of salt to a gentle simmer. Add shrimp and cook 1–2 minutes until opaque and cooked through. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. Halve each shrimp lengthwise so they lay flat in the roll.

Whisk peanut butter, hoisin, soy sauce, lime juice, minced garlic and chili paste in a small bowl. Add warm water a little at a time until the sauce reaches a smooth dipping consistency (about 2 tablespoons). Taste and adjust: more lime for acidity, more water to thin, more chili for heat. Sprinkle crushed roasted peanuts on top before serving.

Arrange a large shallow dish or plate with warm (not hot) water for wetting rice papers. Have all fillings ready and within reach.

Dip one rice paper wrapper into the warm water for about 3–5 seconds until it softens but is still slightly firm (it will continue to soften on the work surface). Lay the softened wrapper flat on a clean damp towel or cutting board.

Place 2 butter lettuce leaves across the lower third of the wrapper, leaving about 3–4 cm clear at the bottom edge.

Lay a small bundle (≈25 g) of drained vermicelli on top of the lettuce, flattening it slightly to form an even layer.

Add 3 halved shrimp, cut side down and slightly overlapping, along the near edge of the vermicelli so they will be visible when the roll is finished.

Add a few pickled carrot/cucumber/daikon strips, 3 basil leaves (torn if large), 3 mint leaves, and 3 cilantro sprigs on top of the vermicelli and shrimp. Do not overfill—leave space to fold.

Fold the bottom edge of the wrapper up over the fillings, then fold both sides inward snugly. Continue to roll away from you to form a tight cylinder. Press gently to seal. Repeat with second wrapper and remaining ingredients to make 2 rolls.

Let rolls rest seam-side down for 1–2 minutes so the wrapper fully adheres, then trim ends if desired and cut each roll in half on the diagonal for 4 pieces total (optional).

Serve immediately with peanut dipping sauce and lime wedges. Garnish sauce with crushed peanuts and extra herbs on the side.