Ingredients

• 16 rounds rice paper
• 1 lb Brookshire Brothers Peeled Shrimp
• 1 lemon, halved
• 4 oz rice vermicelli noodles
• 1 cup grated carrots
• 1 cup cucumber, cut into matchsticks
• 1/2 head of butter lettuce leaves
• 3 scallions, thinly sliced
• 1/2 cup basil leaves
• 1/2 cup mint leaves
• 1/2 cup cilantro

Peanut Sauce

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce, low-sodium
• 2 tbsp mirin or rice wine vinegar
• 1 tsp sesame oil

Directions

For the Summer Rolls

1. Bring a medium saucepan filled with water to a rapid boil. Add 1 tbsp salt, then add lemon halves and shrimp. Turn the heat off immediately and allow shrimp to slowly poach for 2-3 minutes until fully pink.
2. Meanwhile, fill a large bowl halfway with ice, then cover with cold water. Immediately transfer cooked shrimp to ice bath and allow to cool completely, about 3 minutes, then drain. 
3. Fill a large mixing bowl with hot water. Add rice vermicelli noodles and allow to soften, about 5 minutes.
4. To assemble, fill another large bowl with warm water. Submerge rice paper one at a time in water until pliable, about 10-15 seconds. 
5. Place two shrimp on the bottom 1/3 of the rice paper near the center. Cover shrimp with a piece of lettuce, 1 basil leaf, 2 mint leaves, and a few cilantro leaves. 
6. Top with 1-2 tbsp grated carrots and cucumber sticks. Finally, rip off a small amount of softened vermicelli noodles. Place on top then fold rice paper. 
7. To fold summer rolls, gently bring the bottom of the rice paper round up over the filling. Fold the sides in toward the center, being careful not to rip the rice paper. Slowly roll from the bottom all the way to the top to completely seal summer rolls. 

For the Peanut Sauce

1. Combine all sauce ingredients in a small bowl, whisk to combine. If sauce is too thick, add water, 1 tsp at a time, whisk until desired consistency is reached.
2. Serve summer rolls either whole or sliced in half with peanut sauce on the side. Garnish rolls with cilantro leaves.