A light Vietnamese snack made by wrapping fresh vegetables, rice vermicelli, and shrimp in rice paper. These refreshing rolls require no cooking at assembly and make an easy snack or appetizer.
Prepare the rice vermicelli, shrimp, vegetables, and herbs separately and arrange them on the work surface.
Dip a rice paper wrapper in warm water for a few seconds to soften it, then lay it on a flat surface. Do not soak it too long or it may tear once it becomes too soft.
Arrange the lettuce, vermicelli, vegetables, and herbs along the lower part of the wrapper. Place the shrimp on top, then roll it up tightly.
Stir the nut butter, hoisin sauce, and water together until smooth.
Cut the rolls in half and serve at room temperature with the nut sauce.
After assembling the rolls, cover them with a damp paper towel and refrigerate for no more than a few hours; the rice paper hardens if stored longer. Freezing is not recommended. Allergens: contains shrimp (shellfish) and nut butter; check the nut butter label for peanuts or tree nuts.
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