Ingredients

• 12 rice paper wrappers
• 0.5 pound cooked shrimp, halved lengthwise
• 2 ounce dried rice vermicelli noodles, cooked and cooled
• 3 cup fresh lettuce, thinly sliced
• 1 cup fresh mint, leaves only
• 1 cup fresh cilantro, leaves only
• 1 cup purple cabbage, shredded
• 0.5 cup carrots, shredded
• 0.5 cup peanut butter
• 3 tablespoon water, warm
• 2 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 0.5 teaspoon sriracha
• 1 garlic, minced

Steps

1. Bring a pot of water to a boil and cook the dried rice vermicelli according to package directions (typically 4-5 minutes).
2. Drain the cooked noodles and rinse under cold water until completely cooled. Set aside on a paper towel to air-dry slightly.
3. Prepare all filling ingredients and arrange them in small bowls on your work surface: cooked shrimp, cooled noodles, sliced lettuce, mint leaves, cilantro leaves, purple cabbage, and shredded carrots.
4. Fill a shallow dish or bowl with room-temperature water (about 2 inches deep). This is your rice paper softening station.
5. Make the peanut dipping sauce by whisking together peanut butter, warm water, fish sauce, soy sauce, sriracha, and minced garlic in a small bowl until smooth. Adjust consistency with a bit more warm water if too thick. Stir in lime juice last and taste for balance.
6. Working with one rice paper at a time, submerge it in the room-temperature water for 3-4 seconds per side until just pliable but still slightly firm (it will continue to soften as you fill it).
7. Remove the softened rice paper and lay it flat on your work surface. Place a small handful of lettuce near the bottom third of the wrapper, leaving a 1-inch border on each side.
8. Layer the following on top of the lettuce in this order: a small nest of cooked rice noodles, 2-3 shrimp halves (pink side down for presentation), a small amount of purple cabbage, a pinch of shredded carrots, a few mint leaves, and a few cilantro leaves.
9. Fold the bottom edge of the rice paper tightly over the filling, then fold in both side edges, and roll the entire wrapper forward tightly and evenly until sealed.
10. Place the completed spring roll seam-side down on a serving plate. Repeat steps 6-9 with the remaining rice papers and filling until all 12 rolls are assembled.
11. Arrange the spring rolls on a platter with the peanut dipping sauce in a small bowl on the side. Serve immediately or cover lightly with a damp paper towel to prevent drying if serving within 30 minutes.