Takeout flavor, home-cooked and light

Ingredients

• 12 rice paper wrappers (8½ in / 22 cm) (110 g)
• 12 oz cooked shrimp (prawns), halved lengthwise (340 g)
• 3 oz rice vermicelli (85 g)
• 1 head butter or green leaf lettuce (120 g)
• 1 small cucumber, cut into batons (150 g)
• 1 carrot, julienned (60 g)
• ½ cup mint leaves (15 g)
• ¼ cup cilantro (coriander) (8 g)
• 12 garlic chives or regular chives (10 g)
• ¾ cup Peanut-Hoisin Sauce (see Sauces chapter) (180 g)

Per serving. Estimates.

Method

1. Cook the noodles. Boil the vermicelli for 3–4 minutes, then rinse under cold water and drain very well. Wet noodles make soggy rolls.
2. Set up a station. Arrange the lettuce, noodles, cucumber, carrot, herbs, shrimp and chives within reach. Fill a wide shallow bowl with warm water and lay a damp towel or board in front of you.
3. Soften the wrapper. Dip one rice paper in the warm water for 2–3 seconds, then lay it flat. It will keep softening as you work, so don't soak it until floppy.
4. Fill. On the lower third, place a lettuce leaf, a little noodle, cucumber, carrot, mint and cilantro.
5. Roll. Roll up halfway, fold in the sides, then lay 3 shrimp halves pink-side down and a chive (poking out one end) along the paper. Roll up tightly to close.
6. Repeat and serve. Make the remaining rolls, keeping finished ones under a damp towel. Serve with the peanut-hoisin sauce.