• About 14 round rice paper wrappers
  • About 1 cup fresh mint leaves
  • About 7 oz cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
  • About 14 lettuce leaves
  • About 2 cups cooked rice vermicelli, cooled down
  • About 3 cups fresh bean sprouts

Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).

Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there’s no photo of the bean sprouts part because I wasn’t able to find any the day I took the pics!). Add additional mint leaves. That’s the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley…). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.

Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.



  • 1/2 cup fresh ground Natural Peanut Butter
  • 1 tablespoon granulated Sugar
  • 4 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • 1 small garlic clove, mashed to a paste
  • 2 teaspoons chili-garlic paste
  • 1 tablespoon dark Sesame Oil
  • 2 small Limes, juice
  • Water (thin to desired texture)


Add fresh ground peanut butter, chili garlic paste, clove paste, sugar, hoisin sauce, soy sauce, sesame seed oil and some fresh squeezed lime juice to a bowl. Stir the mixture well.

Add water to thin. Texture is to your preference.

The Vietnamese Peanut Sauce is ready now!