Vietnamese-Style Shrimp & Peak Tomato Rice Paper Rolls

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 12 oz, peeled large cooked shrimp
• 12 rice paper wrappers
• 4 oz dry rice vermicelli noodles
• 2 medium heirloom tomatoes
• 1 cup fresh sweet corn kernels
• 12 small butter lettuce leaves
• ½ cup fresh mint leaves
• ½ cup fresh cilantro sprigs
• 1 cup matchstick carrots
• 2 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 tsp sugar
• 1 minced garlic clove
• 1 tsp Sriracha
• for dipping wrappers warm water

Instructions

1. 1Cook the rice vermicelli according to package directions until tender, about 4–5 minutes; drain, rinse under cold water, and toss with a splash of lime juice to prevent sticking.
2. 2Slice the cooked shrimp in half lengthwise so they lie flat. Dice the heirloom tomatoes into small cubes and toss them with the sweet corn kernels.
3. 3Whisk together the remaining lime juice, fish sauce, sugar, minced garlic, and Sriracha to make a bright dipping sauce; set aside.
4. 4Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 8–10 seconds until just pliable but still slightly firm; lay it on a clean damp towel.
5. 5Place a butter lettuce leaf in the lower third of the wrapper. Top with a small bundle of noodles, a few shrimp halves, tomato-corn mix, carrot matchsticks, mint, and cilantro.
6. 6Fold the bottom edge of the wrapper up over the filling, then fold in both sides and roll tightly away from you like a burrito. The rice paper will seal itself.
7. 7Repeat with the remaining wrappers and filling, keeping finished rolls under a damp towel so they do not dry out.
8. 8Serve the rolls immediately with the dipping sauce on the side, or pack them tightly in a container with parchment between layers for a fresh midday lunch.