Yield: 12 rolls


Makes approx. 12 rolls

  • 1 pack 8.25 inch Rice Paper Sheets
  • Thin Vermicelli Rice Noodles
  • 1 lb Poached 16/20 Shrimp
  • 1 qt Cooked Rice Vermicelli Noodles
  • 2 qts Baby Spring Lettuce Mix
  • 3 ea Jalapeño, seeded and thinly sliced
  • 2 ea Persian Cucumber, thinly sliced
  • 2 ea Mango, cut into long matchsticks
  • ½ ea Jicama, cut into long matchsticks
  • 2 cups Mint Leaves
  • 2 cups Thai Basil Leaves
  • 1x recipe Peanut Hoisin Sauce

Peanut Hoisin Sauce, yield 3 cups

  • ¾ cup Hoisin
  • ¾ cup Crunchy Peanut Butter
  • ¾ cup Hot Water (to dissolve peanut butter)
  • ¼ cup Fresh Lime Juice
  • ¼ cup Distilled White Vinegar
  • ¼ cup Chili Sambal


  1. Cut each shrimp in half length-wise; remove the veins.
  2. In a 2 qt sauce pot, boil vermicelli noodles until tender but still chewy. Strain and rinse under cold water. Drain and set aside.
  3. Fill a large bowl with warm water, large enough to dip the rice paper sheet in. Prepare two large dinner plates. Arrange your ingredients around your work surface.
  4. To assemble the rolls, dip the rice paper in the water, rotating the sheet to wet all sides. Place on the dinner plate. Place 3 half shrimp, presentation side down on the center of the rice paper. Add 2oz of vermicelli noodles, and the remaining ingredients of your choice. Fold the bottom of the rice paper sheet up over the filling, away from you, tucking the ingredients tightly under the rice paper. Fold up the outer sides towards the center and continue to roll away from you until roll is sealed (similar to rolling a burrito).
  5. Enjoy right away by dipping rolls in the peanut hoisin sauce.

NOTE: You want to work quickly as to not allow the rice paper to become too tacky. Rolls should always be eaten immediately or stored at room temperature, covered, for up to 3 hours, keeping rolls separated or with cling film in between to prevent them from sticking together. Refrigerated rolls will become unpleasant to eat as rice paper hardens and becomes brittle.