Rollitos vietnamitas frescos con gambas

Ingredientes

• 8 sheets (approx. 6 oz / 170g) Vietnamese rice paper wrappers (round)
• 4 oz (115g) dried rice vermicelli noodles
• 2 cups (480ml) warm water (for dipping)
• 1 lb (450g) shrimp, peeled, deveined, and cooked, then halved lengthwise
• 1 cup (100g) carrots, julienned
• 1 cup (100g) cucumber, julienned
• 2 cups (60g) shredded romaine lettuce
• 1/2 cup (15g) fresh mint leaves
• 1/2 cup (15g) fresh cilantro leaves
• 1/4 cup (10g) fresh Thai basil leaves
• 1/2 cup (125g) creamy peanut butter
• 2 tbsp (30ml) hoisin sauce
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) fresh lime juice
• 1 tsp (5ml) sriracha
• 2-4 tbsp (30-60ml) warm water (to thin sauce)

Preparación

1. 1

   Cook rice vermicelli according to package instructions (usually 3-5 minutes). Drain and rinse under cold water immediately to stop the cooking and remove excess starch.

2. 2

   Julienne the carrots and cucumbers into thin, matchstick strips. Wash and pat the herbs completely dry.

3. 3

   Slice the cooked shrimp in half lengthwise so they lay flat against the wrapper.

4. 4

   In a small bowl, whisk together peanut butter, hoisin, soy sauce, lime juice, and sriracha.

5. 5

   Slowly whisk in warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency.

6. 6

   Dip one rice paper sheet into the warm water for exactly 2-3 seconds until slightly supple but still firm.

7. 7

   Lay the wrapper flat on a damp towel. In the center, place a small handful of lettuce, a few sprigs of herbs, a pinch of noodles, and julienned vegetables.

8. 8

   Place 3-4 shrimp halves cut-side down across the middle of the vegetables.

9. 9

   Fold the bottom edge over the filling, then fold in both sides. Roll tightly upward, applying gentle pressure to ensure a snug fit.