INGREDIENTS
1 lb
Shrimp, medium
1 cup
Baby spinach
1
Carrot
1
Cucumber
1/2 cup
Red cabbage
2 tbsp
Peanut butter
4 oz
Vermicelli, cooked
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
1 tsp
Rice vinegar
1/2 tsp
Sesame oil
12
(16-cm) rice paper wrappers
1/4 cup
Hoisin