Ingredients
For the Sauce:
⅔ cup hoisin sauce
⅓ cup creamy peanut butter
⅓ cup water
3 tablespoons fresh lime juice
1½ Tbsp. soy sauce
For the Rolls:
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1½ tsp. sugar
2¾ cups coarsely grated carrot (Use large holes on a box grater)
3 Tbsp. finely chopped Serrano or jalapeño chiles, including seeds
½ lb. peeled and cleaned, cooked shrimp, sliced in half lengthwise.
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced Napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Thai or Italian)
Instructions
3 ounces dried rice-stick noodles
2 tablespoons fresh lime juice, divided
1½ tsp. sugar
2¾ cups coarsely grated carrot (Use large holes on a box grater)
3 Tbsp. finely chopped Serrano or jalapeño chiles, including seeds
½ lb. peeled and cleaned, cooked shrimp, sliced in half lengthwise.
12 (8-inch) rice-paper rounds, plus more in case some tear
4 cups thinly sliced Napa cabbage, coarsely chopped
1 cup finely chopped cocktail peanuts
1 cup fresh mint leaves
1 cup fresh basil leaves (Thai or Italian)
Instructions
- Whisk together sauce ingredients in a bowl until smooth. Chill until ready to serve.
- Put the rice noodles in a heat-proof bowl and cover them with boiling-hot water. Soak the noodles for 10 minutes then drain and pat dry. Toss noodles with 1 tablespoon lime juice. Cut the noodles with kitchen shears or knife in 5 or 6 places.
- Stir together the sugar and remaining 1 tablespoon lime juice in another bowl until sugar is dissolved, then toss with carrots and chopped chiles.
- Gently immerse 1 rice-paper round in a shallow pan or bowl of hot tap water and let stand until soft and pliable, 15 to 20 seconds. Lift out, letting the excess water drip off, then lay the round on a work surface, smoothing it out. If round is still very wet, gently blot the top with kitchen towel.
- Lay three or four shrimp halves across the center of the round, leaving about 1½ inches uncovered on both sides.
- Arrange about ¼ cup cabbage over the shrimp. Top the cabbage evenly with 3 tablespoons of the carrot mixture, then sprinkle with 1 generous tablespoon chopped peanuts. Cover the mound of vegetables with a layer each of mint and basil leaves. Top evenly with about 2 tablespoons of the rice noodles.
- Fold edge of wrapper nearest you over the filling, tucking in filling as tightly as possible, until it touches other side of wrapper, then fold in the sides and continue to tightly roll until sealed.
- Put roll on a rimmed baking sheet lined with a damp towel and cover with another damp towel. Make 11 more rolls in same manner, storing them on baking sheet without touching.
