Vietnamese Rice Paper Rolls with Peanut Dipping Sauce

Bring a medium pot of water to a boil.

Add rice noodles and cook for 2–3 minutes or according to package instructions.

Drain and rinse under cold water.

Set aside in a bowl. Optional: toss with a few drops of sesame oil to prevent sticking.

Wash and julienne the vegetables: carrot, cucumber, bell pepper.

Shred the lettuce or cabbage.

If using shrimp: boil or pan-cook until pink and opaque, then slice in half lengthwise.

Arrange all ingredients assembly-line style for smooth rolling.

Fill a large shallow dish or wide bowl with warm water (not too hot).

Dip 1 rice paper wrapper in the water for 5–10 seconds until soft but still a little firm — it will continue softening as you roll.

Lay it flat on a damp cutting board or clean kitchen towel.

On the bottom third of the wrapper, place a small mound of:

• Rice noodles

• Lettuce

• A few sticks of carrot, cucumber, and bell pepper

• Fresh herbs (mint, cilantro, basil)

• Bean sprouts

Just above the veggie pile, lay 2 shrimp halves (pink side down for presentation) or a strip of tofu.

Add avocado slices if using.

Fold the bottom of the wrapper over the filling.

Fold in the sides, then roll tightly from the bottom up like a burrito.

In a bowl, whisk together:

• Peanut butter

• Hoisin sauce

• Soy sauce

• Rice vinegar or lime juice

• Sriracha (if using)

Gradually add hot water, 1 tablespoon at a time, until desired consistency is reached (should be thick but scoopable).

Optional: Top with crushed peanuts or a few chili flakes for heat.