Shrimp Summer Rolls with Nuoc Cham

1. Prepare the rice vermicelli according to the package directions. Drain well and set aside.
2. Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the prawns until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
3. Make the nuoc cham by whisking together the lime juice, 60ml water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
4. To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
5. Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 prawn halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, coriander and basil. Top with a scant 60g vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
6. Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
7. Serve the summer rolls with the nuoc cham on the side for dipping.

Cook’s Note

Rice vermicelli are sold in nests, which can be tricky to separate without breaking the noodles into shards. Instead, cook the whole package and save any leftover vermicelli to use in a stir-fry, soup or noodle salad. Fish sauce, known as nuoc mam in Vietnam, is usually made from fermented anchovies. For a fresh, clean flavor, look for one that doesn't contain preservatives, like sodium benzoate.