INGREDIENTS
24
Shrimps, medium
1
Carrot, large
1/2 cup
Coriander, leaves
1
Cucumber, medium
6
Lettuce leaves (cut into two, leaves
1 tbsp
Chili garlic paste
1 1/2 tbsp
Fish sauce
2 tbsp
Hoisin sauce
1 tbsp
Lime juice
3/4 tbsp
Peanut butter, smooth
3 tbsp
Soy sauce
5 oz
Mung bean vermicelli noodle
12
Rice papers
1
Salt and pepper
4 tsp
Sugar
1/2 tsp
Sesame oil
1 tbsp
Vinegar
1/2 cup
Water