Gỏi Cuốn (Fresh Shrimp Spring Rolls)

Method

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1. 1Cook the shrimp in boiling salted water for 1.5-2 minutes until pink and curled, then plunge them into ice water. Peel and devein them, then halve them lengthwise.
2. 2Cook the vermicelli according to the package (usually 3-5 minutes), rinse under cold water and drain well; the strands should separate easily.
3. 3For the dip, mix the hoisin, peanut butter, garlic and lime juice, adding the hot water a little at a time until it is pourable but coats a spoon. Sprinkle with crushed peanuts.
4. 4Trim the tough ribs from the lettuce and pick the herb leaves from their stems; line everything up on your work surface.
5. 5Fill a wide bowl with lukewarm water. Dip a rice paper sheet for 2-3 seconds and lay it on a damp cutting board; it may still feel stiff, but it will soften within half a minute.
6. 6Lay 4 shrimp halves, pink side down, across the upper third of the sheet. Below them place lettuce, a small bundle of noodles, cucumber, herbs and spring onion.
7. 7Fold the bottom edge over the filling, tuck in the sides and roll up tightly so the shrimp end up on top. Repeat with the rest and serve right away with the peanut dip.