Vietnamese Rice Paper Rolls (Print Version)

# Ingredients:

→ Rice Paper Rolls

01 - 7 - 14 sheets of 22cm/8.5" round rice paper
02 - 11 small cooked prawns/shrimp, peeled, sliced in half lengthwise, and deveined
03 - 50g dried vermicelli noodles
04 - 7 soft lettuce leaves (e.g., Oak or Butter Lettuce)
05 - 14 mint leaves
06 - 1 cup bean sprouts

→ Vietnamese Peanut Dipping Sauce

07 - 1 tbsp peanut butter (smooth preferred, crunchy okay)
08 - 2 tbsp Hoisin sauce
09 - 1 1/2 tbsp white vinegar or lime juice
10 - 1/3 cup milk (any fat %) or water
11 - 1 garlic clove, minced
12 - 1/2 tsp crushed chili or chili paste (optional, adjust to taste)

# Instructions:

01 - Combine all Peanut Dipping Sauce ingredients. Briefly mix (it may not fully combine). Microwave for 30 seconds, then mix until smooth. Allow to cool and adjust vinegar, salt, or spiciness if needed. Adjust thickness with milk or water after cooling.
02 - Place vermicelli noodles in a bowl and cover with warm water for 2 minutes. Drain and set aside.
03 - Peel the prawns, slice in half lengthwise, and devein. Remove the crunchy core of the lettuce leaves.
04 - Place some vermicelli noodles and bean sprouts into a lettuce leaf. Roll it up tightly with the seam side down. Repeat the process for each roll.
05 - Fill a large bowl with warm water. Submerge 2 rice papers into the water simultaneously for about 2 seconds per side. Place the two papers on a flat surface with the smooth side down.
06 - Place 3 prawn halves with a mint leaf in between on the top part of the rice paper. Add a lettuce bundle in the center. Fold the left and right edges, then start rolling from the bottom to form a tight roll. Ensure the sticky rice paper seals itself.
07 - Arrange the rice paper rolls on a serving plate. Serve immediately with the peanut dipping sauce.

# Notes:

01 - Using two rice papers per roll makes handling easier and reduces tearing.
02 - Soft leaves like Oak or Butter Lettuce are preferable for easier rolling.
03 - For maximum freshness, rice paper rolls should be consumed within 6 hours of preparation.

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