-
1
Make the sauce: Grind the peanuts in a food processor.
-
2
Heat the vegetable oil in a saucepan over medium heat.
-
3
Add the curry paste and cook 1 minute.
-
4
Add the fish sauce and cook 1 more minute.
-
5
Add the ground peanuts and cook, stirring, about 4 minutes.
-
6
Sprinkle in the sugar and cook 1 to 2 more minutes.
-
7
Stir in the coconut milk, chicken broth and hoisin sauce.
-
8
Reduce the heat to low and simmer until thick, about 20 minutes.
-
9
Let cool.
-
10
Make the rolls: Fill a saucepan with water and season with salt.
-
11
Add the vinegar, sugar and peppercorns and bring to a boil over high heat.
-
12
Add the shrimp and simmer until pink, 2 minutes.
-
13
Drain and run under cold water.
-
14
Peel the shrimp, then halve lengthwise and devein.
-
15
Cover and chill.
-
16
Cook the rice noodles as the label directs, then drain.
-
17
Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl.
-
18
One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry.
-
19
Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce.
-
20
Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle.
-
21
Cut in half; serve with the peanut sauce.
-
22
Photograph by Con Poulos
