Vietnamese Summer Rolls with Peanut Sauce

Ingredients

• 1 tablespoon grapeseed or other neutral oil
• 2 medium garlic cloves, minced
• ¼ teaspoon red pepper flakes
• ¼ cup creamy no-sugar peanut butter
• 3 tablespoons hoisin sauce, plus more if needed
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon Sriracha sauce
• 24 medium-large (31/40 per pound) shrimp, peeled (tails removed) and deveined
• 4-5 ounces thin rice vermicelli noodles
• 12 soft lettuce leaves, such as Bibb, Boston or butter lettuce
• 1¼ cups shredded peeled carrots (2 medium), shredded peeled daikon (about 6 ounces) or a combination
• 1 cup lightly packed fresh mint, cilantro or a combination
• 12 8½-inch rice paper wrappers

Instructions

1. 1. Cook the garlic and pepper flakes in the oil until sizzling. Stir in peanut butter and hoisin, then whisk in water and simmer.
2. 2. Whisk in lime juice, fish sauce, and Sriracha; cool the sauce.
3. 3. Poach the shrimp, chill in ice water, drain, and halve horizontally.
4. 4. Cook and cool the rice vermicelli.
5. 5. Arrange the wrappers, noodles, lettuce, vegetables, herbs, and shrimp.
6. 6. Soften one wrapper at a time for about 5 seconds.
7. 7. Layer lettuce, noodles, vegetables, and herbs; roll partly, add shrimp, fold the sides, and finish rolling.
8. 8. Repeat to make 12 rolls and serve with peanut sauce.