# Components:
→ Protein
01 - 16 medium shrimp, peeled and deveined
→ Produce
02 - 1 ripe mango, peeled and thinly sliced
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup fresh cilantro leaves
07 - 1 cup fresh mint leaves
08 - 1 cup fresh basil leaves
09 - 4 lettuce leaves, torn in half
→ Staples
10 - 8 rice paper wrappers
11 - 2 ounces vermicelli rice noodles
→ Dipping Sauce
12 - 3 tablespoons hoisin sauce
13 - 2 tablespoons peanut butter
14 - 2 tablespoons water
15 - 1 tablespoon lime juice
16 - 1 teaspoon soy sauce
17 - 1 teaspoon sriracha, optional
18 - 1 tablespoon chopped roasted peanuts, for garnish
# Method:
01 - Cook vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
02 - Bring a pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until pink and opaque. Drain, allow to cool, then slice shrimp in half lengthwise.
03 - Julienne carrot and cucumber, thinly slice mango and red bell pepper, and tear lettuce leaves. Set out cilantro, mint, and basil leaves.
04 - Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until just pliable, then lay flat on a clean, damp kitchen towel.
05 - Arrange a piece of lettuce near the bottom third of the wrapper. Layer with a small handful of noodles, carrot, cucumber, bell pepper, mango, and assorted fresh herbs. Top with 4 shrimp halves, pink side down.
06 - Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and fillings.
07 - In a small bowl, whisk together hoisin sauce, peanut butter, water, lime juice, soy sauce, and sriracha until smooth. Garnish with chopped roasted peanuts.
08 - Slice spring rolls in half and serve with dipping sauce on the side.
