Rice Paper Rolls

🛒 Ingredients

• Rice Paper Wrappers 24 g · 80 kcal
• Cooked Shrimp 50 g · 48 kcal
• Cooked Pork Loin, thinly sliced 30 g · 45 kcal
• Vermicelli Rice Noodles, cooked 30 g · 35 kcal
• Green Leaf Lettuce 20 g · 3 kcal
• Fresh Mint Leaves 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Cucumber, julienned 30 g · 4 kcal
• Carrot, julienned 15 g · 6 kcal
• Creamy Peanut Butter 15 g · 90 kcal
• Hoisin Sauce 10 g · 20 kcal
• Soy Sauce 5 g · 3 kcal
• Garlic, minced 1 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the proteins: Boil shrimp until pink and cooked through, then slice in half lengthwise. Thinly slice cooked pork loin.
2. Soak vermicelli noodles in hot water for 3-5 minutes until tender, then drain and rinse with cold water.
3. Prepare the vegetables: Wash and dry lettuce, mint, cilantro. Julienne cucumber and carrot.
4. Prepare the dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, minced garlic, and a splash of water until smooth. Add chili garlic sauce if desired.
5. To assemble, dip one rice paper wrapper in warm water for about 15-20 seconds until pliable. Lay it flat on a clean surface.
6. Arrange lettuce, vermicelli, cucumber, carrot, pork, and shrimp (shrimp facing down for visual appeal) in the center of the bottom third of the wrapper.
7. Fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll from the bottom up to create a compact roll.
8. Repeat with remaining ingredients. Serve the fresh rice paper rolls immediately with the prepared peanut dipping sauce.