Ingredients:
4 ounces dried thin chinese rice noodles ( maifun)
12 sheets rice paper
24 medium cooked shrimp, cut in half lengthwise
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 cup fresh basil leaves
1 cup finely shredded lettuce or 1 cup green cabbage
1 cup mung bean sprouts
1 cup matchstick-size strips seeded English cucumbers
1 cup matchstick-size strips peeled carrots or 1 cup jicama
2 tablespoons crunchy peanut butter
4 tablespoons hoisin sauce
2 tablespoons water
Directions:
Place rice sticks in large bowl; add enough hot water to cover.
Let stand until softened, about 15 minutes.
Drain.
Cut into 6-inch lengths; set aside.
Fill bowl with warm water.
Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
Remove from water; drain on kitchen towel.
Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
Leave about a half an inch free on the sides.
Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
Place roll, seam side down, on plate.
Repeat with remaining rice-paper sheets.
Cover with damp paper towel and plastic wrap; chill.
Cut each roll diagonally into thirds.
Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.
Servings: 36
Time preparation: 15 min.
Time total: 30 min.