Ingredients

• 24 pieces Large shrimp
• 16 sheets Rice paper wrappers
• 100 g Rice vermicelli noodles
• 1 head Butter lettuce
• 2 medium Carrots
• 0.5 English cucumber
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 4 cups Warm water
• 0.5 cup Creamy peanut butter
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 1 tablespoon Honey or maple syrup
• 1 clove Minced garlic
• 0.5 teaspoon Sriracha or chili flakes

Instructions

1. 1

   Cook the shrimp: Bring a pot of lightly salted water to a boil. Add shrimp and cook for 2-3 minutes, until pink and opaque. Drain, rinse with cold water, peel, devein, and slice each shrimp in half lengthwise. Set aside.

2. 2

   Prepare the vermicelli: Cook rice vermicelli noodles according to package instructions. Typically, this involves soaking in hot water for 3-5 minutes, then draining and rinsing with cold water to prevent sticking. Set aside.

3. 3

   Prepare the vegetables: Wash and separate lettuce leaves. Julienne the carrots and cucumber into thin strips. Wash and pick fresh mint and cilantro leaves.

4. 4

   Make the peanut dipping sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey (or maple syrup), minced garlic, and Sriracha (if using). Gradually add 3-4 tablespoons of warm water, whisking until the sauce reaches a smooth, pourable consistency.

5. 5

   Set up your rolling station: Arrange all prepared ingredients (shrimp, vermicelli, lettuce, carrots, cucumber, mint, cilantro) on a large platter or cutting board. Fill a shallow dish with warm water for soaking the rice paper wrappers.

6. 6

   Soak the rice paper: Dip one rice paper wrapper into the warm water for 15-20 seconds, until it becomes soft and pliable. Lay it flat on a clean, damp surface (like a cutting board).

7. 7

   Assemble the roll: Place a lettuce leaf near the bottom edge of the wrapper. Layer a small amount of vermicelli noodles, julienned carrots, cucumber, a few mint leaves, and cilantro on top of the lettuce. Place 3-4 shrimp halves, cut side up, horizontally across the middle of the ingredients.

8. 8

   Fold and roll: Fold the bottom edge of the wrapper over the filling. Then, fold in the sides tightly. Roll the spring roll tightly from the bottom up to create a neat, cylindrical shape.

9. 9

   Repeat and serve: Continue with the remaining wrappers and ingredients. Serve the freshly made Rouleaux de printemps immediately with the prepared peanut dipping sauce.

10. 10

    For best results, consume within an hour of preparation to maintain freshness and texture.