Instructions

Follow the steps and taste along the way.

1. Cook the noodles

   Bring 1.5 l of water to a boil in a pot. Add the vermicelli and cook according to the package instructions, usually 3 to 4 minutes, until tender but not falling apart. Drain and spread on a plate to cool.

   

2. Prepare the filling

   Cut the mango into thin strips. Halve the cucumber lengthwise, scoop out the watery center with a spoon, and cut the flesh into strips. Tear the lettuce into smaller pieces and separate the mint leaves from the stems. Pat the shrimp dry with a paper towel.

   

3. Mix the dip

   In a bowl, mix the peanut butter, lime juice, fish sauce, 35 ml water, sugar, and grated garlic. Stir until the dip is smooth and pourable, but still thick enough for dipping. Taste it; the lime should balance the saltiness of the fish sauce and the sweetness of the sugar.

   

4. Roll the rolls

   Pour 500 ml of lukewarm water into a shallow dish. Soak a rice paper wrapper for 5 to 8 seconds, then place it on a clean board; it will soften further as you fill it. Place a little lettuce, vermicelli, mango, cucumber, and mint on the lower third. Add shrimp, fold the edges of the wrapper inward, and roll tightly. Prepare all 8 rolls in the same way, dividing the filling evenly.

   

5. Serve

   Place the rolls seam-side down and cut each in half diagonally. Serve immediately with the peanut-lime dip. Allow 2 whole rolls per serving.