Shrimp Summer Rolls with Peanut Dipping Sauce

Steps

1. 1

   Make peanut sauce

   • In a small bowl, whisk the peanut butter, hoisin, lime juice, soy sauce, grated garlic and sriracha (if using) into a thick paste.
   • Slowly whisk in ¼ cup (60 ml) warm water until smooth.
   • If it is too stiff, add more water 1 teaspoon at a time.
   • Spoon into a serving bowl; you will have about ¾ cup (180 ml).

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   Ready when: Sauce is smooth with no peanut butter streaks and falls from the whisk in a thick ribbon that slowly melts back into the surface, like heavy cream that has been slightly thickened.

   Tip: The sauce thickens as it sits; whisk in a splash of warm water before serving if needed.

2. 2

   Poach the shrimp

   • Bring 6 cups (1.4 L) water to a boil in a 3-quart saucepan with the salt.
   • Squeeze in the juice of the lime half and drop in the rind.
   • Reduce the heat to low so the water barely simmers.
   • Add the shrimp and cook 2 to 3 minutes, stirring once.
   • Lift out with a slotted spoon into a bowl of fresh ice water (not a bowl that held raw shrimp) and chill 3 minutes, then drain well.
   • Wash your hands, the slotted spoon and anything that touched raw shrimp with hot soapy water before moving on.

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   Ready when: Shrimp are pink, opaque and firm, and curl into a loose C rather than a tight O. Cut one open: there should be no translucent gray center. Safe temperature is 145°F (63°C); do not cook far past it.

   Tip: Overcooked shrimp turn rubbery. Pull them as soon as they are opaque; the ice bath and residual heat finish the job.

3. 3

   Soak the vermicelli

   • Bring a pot of water to a boil, remove from the heat and add the vermicelli.
   • Soak 3 to 5 minutes, stirring once, until tender but still slightly chewy.
   • Drain, rinse under cold running water until cool to the touch and drain well, shaking the colander.
   • Snip the noodles a few times with scissors so they roll easily.

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   Ready when: Noodles are soft and white with no hard center when you bite a strand.

   Tip: Rinsing removes surface starch so the noodles do not clump together.

4. 4

   Cut and chill fillings

   • On a clean board with a clean knife, slice each cooked shrimp in half lengthwise into two thin halves (24 halves total) and pat dry.
   • Cut the carrot and cucumber into matchsticks.
   • Wash your hands first, since all of this is ready to eat.

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   Ready when: Shrimp halves are even, and all fillings are dry.

   Tip: Pat everything dry; wet fillings can make the wrapper slippery and tear.

5. 5

   Refrigerate until rolling

   • Put the shrimp halves and the noodles in separate covered containers in the refrigerator for 15 minutes, until cold.
   • Keep the shrimp and noodles refrigerated, or on a bowl set over ice, and bring out only a handful at a time while rolling.
   • Set the lettuce, vegetables and herbs in piles near your rolling area.

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   Ready when: Shrimp and noodles feel cold to the touch (40°F / 4°C or below).

   Tip: Cooked noodles and shrimp should spend no more than 2 cumulative hours at room temperature (1 hour above 90°F / 32°C).

6. 6

   Soften rice paper

   • Fill a wide dish with warm tap water.
   • Submerge one rice paper sheet for 10 to 15 seconds, just until it begins to soften but is still slightly firm.
   • Lay it flat on the damp board; it will continue to soften as you work.

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   Ready when: The sheet is pliable but still a bit stiff in the center; it should not feel fully limp.

   Tip: Over-soaking is the most common mistake: a fully soft sheet in the water becomes sticky and tears.

7. 7

   Layer the filling

   • Arrange 2 shrimp halves, cut side down, in a row across the lower third of the wrapper, leaving a 1½-inch (4 cm) border at each side.
   • Above the shrimp, pile half a lettuce leaf topped with about 2 tablespoons vermicelli, a few carrot and cucumber sticks, 3 mint leaves and 3 basil leaves.
   • Total filling is about ⅓ cup (80 ml).

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   Ready when: Filling forms a compact log about 3 inches (7.5 cm) wide, leaving room to fold in the sides.

   Tip: Setting shrimp against the wrapper's lower edge shows them through the translucent skin once rolled.

8. 8

   Roll tightly

   • Fold the bottom edge of the wrapper up and over the filling and tuck it snugly.
   • Fold in both sides.
   • If using, lay a chive across the fold so it pokes out the end.
   • Roll forward firmly into a tight cylinder.
   • Set seam side down on a plate.
   • Repeat with the remaining wrappers for 12 rolls total, leaving space between rolls and returning the shrimp and noodles to the fridge between batches.

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   Ready when: Roll is firm and snug, with a smooth seam and no air pockets.

   Tip: Rolls stick together when touching. Keep them apart or cover with a damp towel.

9. 9

   Rest and serve

   • Cover the rolls with a barely damp towel and refrigerate 10 minutes so the wrappers set.
   • Cut each roll in half on a diagonal with a sharp wet knife.
   • Sprinkle the chopped peanuts over the sauce and serve right away with the rolls.

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   Ready when: Wrappers are soft, slightly tacky and hold their shape when cut.

   Tip: Wiping the knife with a damp cloth between cuts prevents tearing.