Recipe by Laura Rege
1/4 cup chunky peanut butter
1 tbsp. fresh lime juice
1 1/2 tsp. sugar
1/2 tsp. soy sauce
4 rice paper rounds (8 to 9 inches)
6 medium shrimp—peeled, deveined, cooked, and halved lengthwise
1/2 cup each fresh basil, mint, and cilantro leaves
1 small cucumber, cut into matchsticks
1 carrot, cut into matchsticks
Sauce: In medium bowl, whisk peanut butter, lime juice, sugar, soy sauce, and 3 tbsp. water. Whisk in more water by teaspoonfuls if sauce is too thick.
Soak It: Fill a large dish with lukewarm water. (A pie plate works well.) Add 1 rice paper round and let soak, turning often, just until barely pliable, 5 to 10 seconds. You’re going to think that it’s not soft enough, but trust us: If you let it get too soft, it will get super sticky and be near impossible to roll.
Roll It: Transfer the rice paper round to a damp work surface. Across top half of each rice paper round, arrange 3 pieces of shrimp, cut-side up. Top each shrimp with one-quarter of herbs. Across each bottom half, arrange one-quarter of remaining ingredients. (The ingredients across the top half of the rice paper will end up in the top half of the roll, which will make your rolls look extra pretty.) Fold the bottom edge of the rice paper over the filling. Fold in the sides, then roll it up like a burrito. Repeat the soaking, filling, and rolling with the remaining ingredients. Serve with the sauce.