Ingredients

1. 1. • 1 package (8 oz.) rice vermicelli noodles
      • 8 rice wrappers, approximately 6.5 inches in diametre 
      • 1 cup shrimp or prawns (cooked, peeled and deveined) 
      • 1 carrot, julienned or shredded 
      • 1 cup of shredded or 8 leaves of green lettuce 
      • 1 cup of herbs (cilantro and/or Thai basil) 
      • 1-2 cups of bean sprouts 
      • water as needed

Peanut Sauce

1. • 1/2 cup hoisin sauce 
   • 1/4 cup creamy peanut butter 
   • 1/4 cup plain water or coconut water (for extra flavour and nutrients) 
   • pinch of sugar *optional
   • handful of chopped roasted peanuts *optional

Directions

In a pot, bring water to a boil and cook the rice vermicelli noodles according to the instructions on the package. Once the noodles are cooked, drain and rinse with cold water. Put aside. 

In a sauce pan over low heat, add the hoisin sauce and peanut butter. Mix together and add sugar. Once the sauce begins to mix well, turn the heat off. Slowly add a little bit of water and continuing stirring until you reach your desired consistency. Add more water if you like a more runny sauce. Transfer your sauce into a dipping bowl and top with chopped roasted peanuts for extra texture