Gluten-Free Vietnamese Summer Rolls with Peanut Sauce

Instructions

1. 1Bring approximately 6 cups of water to a rolling boil in a large pot over high heat (100°C / 100°C). Add the about 113 g rice vermicelli noodles and cook for 3-5 minutes, or until the noodles are softened and pliable. Drain the noodles in a colander, rinse under cold water to stop cooking, and set aside to cool completely for at least 10 minutes.
2. 2Heat approximately 2 cups of water in a medium saucepan over medium-high heat until it reaches a gentle simmer (about 88°C / 88°C). Add the about 225 g shrimp and cook for 2-3 minutes, until they turn opaque pink and curl into a 'C' shape; the internal temperature should reach 63°C. Drain the shrimp and transfer them to a plate to cool completely for at least 10 minutes, then slice each shrimp in half lengthwise.
3. 3Using a box grater or julienne peeler, shred the 1 medium carrot into thin strips, approximately 5.08 cm (5 cm) long. Slice the 1 medium cucumber lengthwise into thin strips, approximately 5.08 cm (5 cm) long and 0.3175 cm (0.3 cm) thick. Wash and dry the 4 leaves lettuce, 1/4 cup mint, and 1/4 cup cilantro, then set all prepared vegetables and herbs aside.
4. 4In a small bowl, combine the 1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, 2 tbsp water, and 1/2 tsp chili garlic sauce. Whisk vigorously until the sauce is smooth and creamy, then set aside.
5. 5Fill a shallow dish or pie plate, slightly wider than the rice paper wrappers, with warm water (about 37.78°C / 38°C). Submerge one of the 12 rice paper wrappers in the warm water for 15-20 seconds, until it becomes soft and pliable but not overly sticky. Carefully remove the softened wrapper and lay it flat on a clean, damp work surface.
6. 6Arrange a small piece of one of the 4 leaves lettuce near the bottom edge of the wrapper, leaving about 2.54 cm (2.5 cm) clear on the sides. On top of the lettuce, place a small amount of the cooled about 113 g rice vermicelli noodles, a few slices of the cooked about 225 g shrimp, some shredded 1 medium carrot, sliced 1 medium cucumber, a few leaves of the 1/4 cup mint, and a few sprigs of the 1/4 cup cilantro. Fold the bottom edge of the wrapper tightly over the filling, then fold in the left and right sides of the wrapper towards the center. Starting from the bottom, tightly roll the wrapper upwards to create a compact cylinder; repeat this process for the remaining 11 rice paper wrappers and filling ingredients.
7. 7Serve the freshly rolled summer rolls immediately with the prepared peanut sauce for dipping.

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