Red cabbage, grated Cucumber, seeded and julienned
125mL (½ cup) fresh mint leaves
Preheat oven to 220C/ 425F
Remove shrimp from packaging and place on a baking sheet lined with parchment paper or a silicone baking mat.
Bake in center of oven for 15 to 18 minutes.
Prepare the peanut butter dipping sauce: in a bowl, mix the peanut butter with the honey, water, soy sauce, sesame oil and a little sriracha sauce to taste (be careful, spicy!). Set aside.
Meanwhile, bring a large pot of water to a boil. Remove from heat and immerse rice vermicelli for 3 minutes.
Drain, rinse with cold water and set aside.
Prepare the vegetables and set aside.
Pour hot water into a deep dish and dip a rice paper into it for a few minutes or until it softens. Remove from water and drain on a dry cloth, then place on a plastic cutting board (to prevent sticking).
Place a second sheet of softened rice on top of half of the first.
Place lettuce on one end and add about 60mL (¼ cup) of vermicelli, and fold the sides toward the center. Roll up tightly.