Tender shrimp, creamy avocado, crunchy vegetables, and fresh herbs - all topped with al dente vermicelli and then wrapped up perfectly in rice paper, just ready and waiting to be dipped in Spicy Thai Peanut Sauce!
Prepare all ingredients as directed and set out on a board or plate for assembly. (If shrimp are not cooked, cut in half then toss with 1-2 tbsp olive oil and season as desired - cook in a hot skillet for 1-2 minutes on each side or until no longer translucent).
Fill a shallow bowl with warm water (I used a shallow pasta bowl), set aside.
Soak one piece of rice paper in warm water for approximately 10 seconds. Shake off excess water then lay wrapper flat on plate or BOARD.
In a row across the center, place a small handful of vermicelli then top with a few pieces of shrimp / vegetable / herb desired. Leave about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper (like a baby burrito!). Set onto a plate or board for serving.
Repeat with remaining ingredients. (To keep assembled rolls fresh, cover with a damp cloth). Serve immediately with Spicy Thai Peanut Sauce.
Storage: Best when enjoyed right away! If you must, refrigerate ingredients separately then assemble into rice paper right before enjoying. If assembled rolls are leftover, cover with damp cloth before placing in refrigerator.
You can find the recipe for Spicy Thai Peanut Sauce here!