Healthy and Light Vietnamese Summer Rolls with Peanut Sauce

½ lb medium cooked shrimp, shelled and deveined
6 oz Chinese vermicelli rice noodles
½ cup Napa cabbage chopped
½ cup bean sprouts
1-package rice paper wrappers
1 green onion sliced
Few sprigs Cilantro
Few sprigs mint leaves

Crunchy Peanut Sauce
¼ cup crunchy peanut butter
½ Tbsp sugar
1 Tbsp Hoisin sauce
½ Tbsp soy sauce
1 tsp chili garlic paste
½ Tbsp sesame seed oil
Crushed sesame seeds
1 lime juice
4 Tbsp water to taste


Cook shrimp in boiling water till cooked, pink in color 2-3 minutes, drain and cool. Cook rice noodles in boiling water for 3-4 minutes, drain and cool. Prepare all vegetables, shrimp and noodles on a large platter. Fill a deep bowl with hot water and place one rice paper wrapper till pliable. Remove from water and quickly add 2-3 shrimps, vermicelli, cilantro, mint, bean sprouts, green onions and cabbage. Roll up like a burrito fold bottom of wrapper in and tucking in left and right corners in and roll closed from bottom to top. Place on plate separately, it will stick.

For peanut sauce, combine all ingredients and whisk together to make paste. Serve with Summer Rolls. Garnish with cilantro.