Bring a pot of water to a boil with the salt. Add the shrimp and cook until pink and curled, then drain and cool in ice water. Slice each shrimp in half lengthwise so the rolls look neat.
yum!Method
Cook the vermicelli according to the packet — usually just a few minutes. Rinse under cold water, drain well, and snip a few times with scissors so it's easy to bite through.
Whisk the peanut butter, hoisin, soy sauce and lime juice together. Stir in the warm water a spoonful at a time until smooth and dippable. Taste and add more lime if needed.
Set up your rolling station: fill a wide plate or shallow dish with warm (not hot) water. Lay out a damp clean towel or cutting board as your rolling surface, and keep the shrimp, noodles, lettuce, vegetables and herbs within reach.
Dip one rice paper into the water for about 5 seconds, until it just starts to soften. It keeps softening as you fill it, so don't wait for it to go fully limp. Lay it flat on the towel.
Place 3 shrimp halves, cut side up, in a row near the bottom third of the wrapper — this will be the pretty side. Above them, layer a piece of lettuce, a small handful of noodles, carrot, cucumber, mint and coriander. Don't overfill.
Fold the bottom edge up over the filling and tuck it in snugly, then fold in both sides. Keep rolling away from you into a tight cylinder. Repeat with the remaining wrappers.
Serve straight away with the peanut sauce, or cover with a damp towel for up to an hour. Slice in half on an angle if you like.
[Mona]
Mona's tips
— MonaWork with one wrapper at a time — they stick together and tear easily if left to sit.
Swap the shrimp for tofu, grilled chicken or avocado, or add thin strips of red pepper or mango for sweetness.
For a nut-free dip, mix sweet chili sauce with a squeeze of lime.
