Makes 16 rolls

Traditionally, the shrimp is boiled. However, I love the flavor of marinated and grilled Lemongrass shrimp in these Summer Rolls. You can find lemongrass in most supermarkets - peel off the outer leaves. Use a microplane zester to zest the bottom 4" of the lemongrass stalk. If you can't find lemongrass, substitute with fresh lemon zest.

6 oz dried rice vermicelli
24 small sized shrimp, shelled
16-24 round rice papers (8" diameter)
1 head of butter or Boston Bibb lettuce, leaves separated
1 cup julienned or shredded carrots
½ cup julienned red bell peppers
½ mango, sliced into thin slivers
24 mint leaves

Shrimp marinade:
½ tsp fish sauce (substitute with soy sauce)
½ tsp freshly grated lemongrass
freshly ground black pepper
¼ tsp sugar

Marinate shrimp in a small bowl for 10 minutes. In meantime, boil a pot of water. Add vermicelli and cook for 4 minutes. Drain immediately, rinse with cold water, and drain again. Try to remove as much water as possible. Set aside.

Grill the shrimp in a large skillet with 1 tbl cooking oil on high heat until cooked through, about 2 minutes. You could also skewer the shrimp and grill on your outdoor grill. When shrimp is cool enough to handle, bisect each shrimp down the middle of its back so that you have two identical halves of shrimp.

Grab a square or rectangular baking dish and fill it with about 1" of room temperature water. Dip one rice paper round in the dish for a quick 2-seconds. Lift round and let the water drip off. Place on clean, dry counter or plate. Pat the round dry with paper towel on both sides. You'll work one roll at a time.

Now it's time to roll. The wrapper will still be stiff. By the time you finish piling on the ingredients, it will have softened enough to roll. Lay 4 halves of the shrimp in a line near the bottom 1/3 of the round. Top with some lettuce, vermicelli noodles, carrots, bell pepper, mango, and finishing with 2 mint leaves. Try to keep the ingredients compact and piled on top of the shrimp. Starting with the side closest to you, roll up the roll tight, stopping halfway to gently tug back on the roll to tighten. The wrapper is self-sealing.

You can use a sharp knife to cut off the two ends to make it look neater. Transfer to platter and cover with plastic wrap to prevent drying. Wipe counter or plate dry and repeat with remaining. Serve with the Hoisin Cashew Butter Dipping Sauce.

Oishii Eats' Hoisin Cashew Butter Dipping Sauce

If you can't find cashew butter, simple peanut butter or other nut butter will work just as well.

1 tbl sugar
1/3 cup hoisin sauce
1 tbl vegetable oil
4 garlic cloves, minced
1 tbl chili garlic sauce
¼ cup water
3 tbl cashew butter

In a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook until lightly browned, about 30 seconds. Add the hoisin sauce, sugar, cashew butter and chili garlic sauce, stir well and simmer for 15 seconds. Stir in the water, the mixture should have a thick, creamy consistency.