Asian-Inspired Rice Paper Wraps with Peanut Dipping Sauce

Prepare the rice vermicelli noodles according to package instructions (usually soaking in hot water for 3-5 minutes). Drain and rinse under cold water, then set aside.

Julienne 2 medium carrots, 1 medium cucumber, and 1 medium red bell pepper into thin matchsticks about 3-4 inches long.

Slice 1 large avocado into thin strips.

Mince 2 cloves of garlic and grate 1 tbsp of fresh ginger for the sauce.

Prepare the peanut dipping sauce by whisking together 1/3 cup creamy peanut butter, 3 tbsp low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 tbsp lime juice, 1 tsp sesame oil, the minced garlic, grated ginger, 1 tsp sriracha sauce, and 3 tbsp warm water until smooth. Adjust consistency with more water if needed.

Fill a large, shallow bowl with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work).

Lay the softened wrapper on a clean, damp kitchen towel or cutting board.

Place a small handful of rice noodles in the center of the wrapper, leaving about 2 inches of space on all sides.

Arrange a few pieces each of carrot, cucumber, bell pepper, and avocado on top of the noodles.

Add 3-4 pieces of cooked shrimp and a few leaves each of mint, cilantro, and basil.

Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly from the bottom to the top, similar to rolling a burrito.

Repeat with remaining wrappers and filling ingredients to make about 15 rolls (3 per serving).

Serve immediately with the peanut dipping sauce on the side.