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1
Score the shrimp on the underside in three equally spaced horizontal cuts.
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2
Press firmly on the shrimp to straighten.
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3
In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer.
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4
Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes.
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5
Scoop out the shrimp and shock in ice water to stop the cooking.
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6
Then drain and dry.
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7
Reserve the poaching liquid, keeping it hot but not simmering.
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8
Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles).
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9
Cook until just al dente, about 8 minutes.
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10
Drain.
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11
Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
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12
Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft).
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13
The wrapper should still feel somewhat hard when you first start working with it.
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14
By the time you finish getting all of your fillings in, the wrapper will have continued to soften.
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15
Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables.
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16
Gently wrap like a tiny burrito and cut on the sharp bias.
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17
Serve with Peanut Dipping Sauce.
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18
Add the peanut oil to a small saute pan over medium heat and add the garlic.
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19
Cook for 1 minute, and then turn off the heat.
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20
Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together.
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21
You may need to add a little extra water if the mixture is too thick.
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22
Garnish with the chopped peanuts.
