1

Pour the rice vinegar and sugar into a large bowl and mix to combine. Place the radish, carrot and cucumber slices in the vinegar and toss to combine. Let this sit while you prepare everything else.

2

Cook the vermicelli noodles according to package directions and rinse under cold water and set aside.

3

Bring a large pot of water to a boil. Add the shrimp and cook for two to three minutes, depending on size, until cooked through. Remove and rinse with cold water and set aside.

4

Make the peanut sauce by adding the peanut butter, tamari, honey, lime juice, sriracha and water into a blender. Blend until smooth and creamy, adding more water if needed to thin. Taste and adjust for salt and spice level.

5

Pour warm water into a large bowl, big enough to dip the rice paper into.

6

Before assembling the fresh rolls, be sure to have everything ready to go. Dip one rice paper into the water and let soak for about 10 seconds, until softened slightly, but not too soft (as they will easily tear when rolling).

7

Place the rice paper on a damp cutting board/work surface. Place one leaf of Boston lettuce at the bottom edge and then add a small handful of the rice noodles on top. Scoop a small handful of the pickled veggies, shaking excess liquid from it and place on top of the noodles. Add the mint and Thai basil on top of the veggies. Place three shrimp just below the top edge, above the pickled veggies. Start rolling the bottom and once you reach the shrimp, fold in the sides and then continue rolling to the end. Repeat with the remaining rolls.

8

Serve with the peanut sauce on the side and enjoy immediately after rolling.