Ingredients:

  • 4 oz (115 g) Rice Vermicelli Noodles (Thin), cooked and cooled
  • 16 units (300 g) Large Prawns (Shrimp), cooked, shelled, deveined, and cut in half lengthwise
  • 1 cup Fresh Mint Leaves (25 g), loosely packed
  • 1 cup Fresh Thai Basil Leaves (25 g), loosely packed
  • 1 head Romaine Lettuce or Butter Lettuce, thinly sliced into ribbons
  • 1 large (150 g) Carrot, julienned (matchsticks)
  • 1/2 large (150 g) Cucumber, seeded and julienned
  • 8 units Rice Paper Wrappers (8.5-inch/22 cm diameter)
  • 1/2 cup (120 g) Smooth Peanut Butter
  • 2 tbsp (30 ml) Hoisin Sauce
  • 1 tbsp (15 ml) Rice Vinegar
  • 1 tsp (5 ml) Soy Sauce (or Tamari)
  • 1 tsp (5 ml) Honey or Maple Syrup
  • 3–5 tbsp (45–75 ml) Warm Water
  • Optional: 1 tbsp Crushed Peanuts (for garnish)

Instructions:

  1. Prepare Noodles: Bring a large pot of water to a boil. Remove from heat and soak the vermicelli noodles according to package instructions (usually 3–5 minutes). Drain immediately, rinse thoroughly with cold water to stop cooking, and set aside.
  2. Prep Proteins: If using raw prawns, boil gently for 3–4 minutes until pink and opaque. Drain and cool completely. Slice each cooked prawn in half lengthwise.
  3. Prepare Vegetables: Wash and thoroughly dry all herbs and lettuce. Julienne the carrots and cucumber into thin matchsticks. Keep all components separated in bowls.
  4. Make the Peanut Sauce: In a small saucepan, combine peanut butter, hoisin sauce, rice vinegar, soy sauce, and sweetener (honey/maple). Warm gently over low heat, stirring continuously, until smooth. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches a thick but pourable consistency. Transfer to a serving bowl and set aside.
  5. Set Up the Rolling Station: Lay out a clean, damp tea towel or a sheet of baking parchment on your work surface. Arrange all filling components (noodles, prawns, herbs, veg) within easy reach. Fill a shallow dish or pie plate with warm (not hot) water.
  6. Wet the Wrapper: Take one rice paper sheet and quickly dip it into the warm water for only 5–10 seconds. Do not soak it; it should still feel stiff but pliable. Immediately place the wet wrapper onto the damp towel/parchment.
  7. Layer the Fillings (The Showcase): Place 3–4 prawn halves (cut-side down, pink-side up) and a few whole basil or mint leaves about 1 inch (2.5 cm) from the bottom edge of the wrapper. Above this, place a handful of lettuce ribbons, a small nest of vermicelli noodles, then the julienned carrots and cucumber. Keep the filling narrow, leaving at least 1.5 inches (4 cm) empty on the left and right sides.
  8. The Rolling: Fold the left and right sides of the wrapper inward over the filling. Lift the bottom edge (closest to you) up and over the filling. Gently pull back slightly to create tension, then continue rolling tightly upwards, like rolling a burrito, until the seam is sealed.
  9. Serve Immediately: Place finished rolls seam-side down on a plate. Ensure rolls do not touch while waiting to serve. Serve straight away with the creamy peanut sauce, garnished with crushed peanuts if desired.