Ingredients

• 12 rice paper wrappers
• 8 ounce shrimp, cooked, halved lengthwise
• 2 cup lettuce, shredded
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup mint, whole leaves
• 1 cup cilantro, whole leaves
• 0.5 cup Thai basil, whole leaves
• 0.33 cup peanut butter
• 3 tablespoon hoisin sauce
• 2 tablespoon lime juice, fresh
• 1 tablespoon fish sauce
• 1 tablespoon water, warm
• 1 teaspoon agave nectar
• 0.5 teaspoon sriracha
• 3 tablespoon roasted peanuts, crushed

Steps

1. Prepare all vegetables: julienne the carrot and cucumber into thin matchsticks, shred the lettuce, and set each in a separate small bowl or plate for easy assembly.
2. Gather the mint, cilantro, and Thai basil leaves and place them in separate small bowls.
3. Pat the cooked shrimp dry with paper towels and arrange them on a plate, halved lengthwise so the pink interior is visible.
4. Prepare the peanut dipping sauce: combine peanut butter, hoisin sauce, fish sauce, lime juice, warm water, agave nectar, and sriracha in a small bowl and whisk until smooth and pourable.
5. Fill a shallow wide bowl with room-temperature water. This is your rice paper bath.
6. Place one rice paper wrapper in the warm water bath for 3 to 5 seconds until it softens and becomes pliable but still holds its shape.
7. Remove the softened wrapper and lay it flat on a clean, damp work surface.
8. Arrange fillings in a horizontal line across the lower third of the wrapper: a small handful of shredded lettuce, a few strands of carrot and cucumber, 2–3 mint leaves, 2–3 cilantro leaves, 1–2 Thai basil leaves, and 2 shrimp halves placed side by side (pink side down for visual appeal).
9. Fold the bottom edge of the wrapper tightly over the filling, then fold in both side edges. Roll forward tightly until the roll is sealed, creating a compact cylinder with visible shrimp showing through the translucent wrapper.
10. Transfer the completed roll seam-side down to a serving platter. Repeat steps 6 through 9 with the remaining 11 rice paper wrappers and filling ingredients, working quickly so wrappers remain pliable.
11. Arrange all 12 spring rolls on a serving platter in a single layer or stacked neatly.
12. Pour the peanut dipping sauce into a small serving bowl and garnish with crushed roasted peanuts and a single cilantro leaf.
13. Serve immediately at room temperature, alongside the peanut dipping sauce.