-
1
In a large bowl, mix 3 tablespoons of the fish sauce with 3 tablespoons of the lime juice and the sugar and stir until the sugar is dissolved.
-
2
Add the papaya, carrots, cilantro and mint and toss to combine.
-
3
Fill a large bowl halfway with cold water.
-
4
One at a time, submerge the rice paper wrappers in the water and let soak together for 5 minutes, or until pliable.
-
5
Meanwhile, in a blender, puree the coconut milk with the peanuts, water, hoisin sauce, garlic and the remaining 1/2 tablespoon each of fish sauce and lime juice.
-
6
Transfer the dipping sauce to a bowl and season lightly with salt.
-
7
Set a strainer over a bowl and drain the papaya salad well.
-
8
Divide the salad into 6 portions.
-
9
Drain the rice paper wrappers and pat dry.
-
10
Arrange 3 wrappers on a dry work surface, keeping the rest covered with a damp towel.
-
11
Arrange 3 shrimp halves in a neat row, facing the same direction, just below the center of each wrapper; top with the papaya salad and 3 more shrimp halves.
-
12
Fold the bottom edge of the wrappers over the filling and roll them into tight cylinders, tucking in the sides as you roll.
-
13
Transfer the finished rolls to a plate and cover.
-
14
Repeat to form the remaining 3 rolls.
-
15
Serve the summer rolls with the dipping sauce on the side.
