Mary Berg's Chopped Cold Roll Salad

Serves 4

Ingredients:

100g rice vermicelli noodles
6–8 rice paper wrappers
3–4 cups shredded leaf lettuce
½ cucumber, thinly sliced or julienned
1–2 carrots, thinly sliced or julienned
2–4 green onions, thinly sliced
1 large handful cilantro, chopped
1 small handful mint, chopped
200g cooked shrimp, peeled and diced
Soy sauce
Rice wine vinegar
Chili sauce or chili crisp

For the peanut sauce

¾ cup natural peanut butter
¼ cup hoisin sauce
¼ cup soy sauce
2 teaspoons fish sauce, optional
1–2 tablespoons sriracha
2 tablespoons finely grated ginger
1 garlic clove, minced

Directions:

1. Cook the rice vermicelli according to the package directions. Drain and rinse well with cold water. Set aside to drain while you prepare the rest of the ingredients for the salad.
2. Fill a large bowl with hot tap water and soak the rice paper wrappers one at a time until soft. Place on a cutting board and roughly chop. Add to a large bowl along with the lettuce, cucumber, carrots, green onions, cilantro, mint, and shrimp. Add in the noodles and toss to combine. Season with soy sauce, rice wine vinegar, and/or chili sauce or chili crisp, to taste and set aside.
3. To make the peanut sauce, add the peanut butter, hoisin sauce, soy sauce, fish sauce, if using, and sriracha, to taste, to a medium bowl and whisk to combine. Add in the ginger and garlic along with 2 to 4 tablespoons of water to reach a thick but pourable consistency.
4. Serve the salad topped with peanut sauce.