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1
In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not tough.
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2
Set in an ice bath.
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3
Slice shrimp in half from tip to tip and set aside.
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4
In a small bowl, pour hot tap water over noodles and set aside to soften, about 10 to 15 minutes.
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5
While noodles are soaking, prepare vegetables and herbs.
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6
Drain the noodles and cut with kitchen shears into 4-inch lengths.
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7
Set aside.
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8
Prepare an area to work easily for assembly of rolls.
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9
Line all vegetables and herbs in front of you along with shrimp and noodles.
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10
Have a roll of clear plastic wrap handy.
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11
A silicone baking sheet works well as a nonstick surface to work on, but you can use a clean cutting board as well.
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12
Fill a shallow bowl (a pie dish works great) with warm tap water and submerge 1 rice paper round into water for 10 to 15 seconds to soften.
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13
Gently remove rice paper sheet from water, place on work surface.
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14
In the center of rice paper, place 3 shrimp halves (striped side down) on rice paper.
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15
Top with 1/4 cup noodles.
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16
Top with 2 sticks cucumber, 2 sticks carrots, 2 sticks jicama, 3 pieces green onion, 3 tablespoons napa cabbage, 4 tablespoons bean sprouts, and a pinch of basil and cilantro.
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17
Finish with 3 more pieces of shrimp, striped side up.
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18
Fold rice paper up tightly over filling, fold in ends, and continue rolling, finishing seam side down.
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19
Place in plastic wrap and roll so that the rolls can set up and not stick to each other.
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20
Repeat to create the rest of the rolls.
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21
Refrigerate rolls for 20 to 30 minutes, before serving.
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22
In a small bowl, vigorously whip peanut butter with a fork until easy to stir.
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23
Stir in hoisin sauce, pomegranate juice, soy sauce, mirin and sambal until combined well.
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24
Cover and let stand at room temperature until ready to serve.
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25
When ready to serve, evenly spread remaining napa cabbage on serving platter.
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26
Remove rolls from refrigerator.
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27
Remove plastic wrap and slice in half on the diagonal.
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28
Place half the rolls on their sides on the platter and the other half on their ends, standing up.
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29
Serve with peanut sauce.
