Steps
- Mix 1 tablespoon of peanut butter, 2 tablespoons of hoisin sauce, 1½ tablespoons of white vinegar, ⅓ cup of water, and 1 minced garlic clove. Microwave for 30 seconds, mix again, and let cool.
- Prepare 50g of dried rice vermicelli according to the package; drain. Peel, halve lengthwise, and devein 11 small cooked shrimp.
- Remove the cores from 7 soft lettuce leaves. Divide the noodles and 1 cup of bean sprouts between them and roll up each leaf.
- Use 14 round rice paper sheets, 8½in / 22cm wide. For each roll, dip two sheets together in warm water for about 2 seconds and lay flat.
- Top each rice paper with a share of the shrimp halves and 14 mint leaves near the top edge, then a lettuce roll in the middle. Fold in the sides, roll up tightly, and serve with the sauce.