Ingredients:

  • 1 lb medium prawns, peeled and deveined
  • 2 cups water
  • 1 tsp salt
  • 1 slice ginger
  • 4 oz rice vermicelli noodles
  • 1 cup shredded carrots, julienned
  • 1 cup cucumber, julienned
  • 2 cups shredded romaine lettuce
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 10 sheets Vietnamese rice paper wrappers
  • 1/2 cup creamy peanut butter
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp sriracha
  • 3 tbsp warm water

Instructions:

  1. Bring 2 cups water, 1 tsp salt, and 1 slice ginger to a simmer in a medium pot.
  2. Add 1 lb prawns and cook for 2-3 minutes until they turn opaque pink, curl slightly, and reach an internal temperature of 145°F (63°C).
  3. Immediately plunge the prawns into an ice bath to stop the cooking process, then pat them completely dry with paper towels.
  4. Slice the larger prawns in half lengthwise to create a flat surface for rolling.
  5. Soak 4 oz rice vermicelli in hot water according to package directions, then drain and set aside.
  6. Julienne 1 cup carrots and 1 cup cucumber into thin matchsticks; tear 2 cups romaine lettuce into manageable pieces; pick mint and cilantro leaves from the stems.
  7. Fill a shallow bowl with lukewarm water. Dip one rice paper sheet for 2-3 seconds until slightly hydrated but still firm, then lay it flat on a damp surface.
  8. Place 3 prawn halves in a row just below the center of the wrapper, cut-side down.
  9. Pile a small handful of vermicelli, julienned carrots, cucumber, and lettuce directly above the prawns.
  10. Top the vegetables with a few leaves of mint and cilantro.
  11. Fold the bottom edge of the rice paper over the prawns, fold in both sides, and roll tightly upward, applying gentle pressure to seal.
  12. In a small bowl, whisk 1/2 cup peanut butter, 2 tbsp hoisin, 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp sriracha.
  13. Slowly stir in 3 tbsp warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.