Rainbow Summer Rolls
Rice paper, vermicelli, six vegetables, shrimp or tofu, hoisin-peanut dip.
Method
Cook vermicelli per package directions (about 3 minutes in boiling water). Drain, rinse cold, drain again.
Blanch shrimp 60 seconds in salted boiling water. Drain, slice in half lengthwise, set aside.
Fill a wide bowl with warm water. Dunk one rice paper wrapper for 8 seconds; lay flat on a clean damp towel.
Layer 2-3 basil leaves, 2-3 mint leaves, a small handful of vermicelli, julienned carrot, cucumber, and cabbage in alternating bands across the lower third of the wrapper.
Place 3 shrimp halves (pink side down) in a row across the middle.
Fold the bottom of the wrapper up over the filling. Fold the sides in. Roll tightly away from you, like a burrito.
Repeat with remaining wrappers. Cover finished rolls with a damp towel to prevent drying.
Whisk together hoisin, peanut butter, lime juice, and water. Serve alongside the rolls.
Dunk, don't soak. Eight seconds in warm water is the difference between a roll that holds and one that tears.