Ingredients

• 8–10 rice paper wrappers
• 7 oz (200 g) shrimp or tofu, cooked
• 1 cup rice vermicelli, cooked
• Lettuce, cucumber, herbs (mint, cilantro)
• Peanut dipping sauce or nuoc cham

Steps

1. Dip wrapper in warm water to soften. Layer lettuce, herbs, vermicelli, and shrimp/tofu.
2. Roll tightly, tucking in sides. Repeat.
3. Serve with peanut sauce or nuoc cham.

Pairings

• Wine: Dry Riesling – acid for herbs and nuoc cham; Sauvignon Blanc – herbal lift for mint and cilantro
• Beer: Pilsner – crisp and clean; Witbier – soft citrus for the fresh herbs