12large leaves of Boston lettuce or other crispy lettuce
1 ½cups/6 oz. mangojulienne
¾cup/3 oz. roasted peanutschopped
¾cup/3 oz. toasted coconutpreferably unsweetened
¾cup/¾ oz. roughly chopped cilantro
Place the vermicelli in a bowl and cover with hot water. Allow the noodles to soften (about 10 minutes). Drain and reserve.
While the noodles are softening, cook the shrimp. Bring a saucepan of salted water to a boil. Add the shrimp and cook for about 2 minutes or until cooked through. Drain and rinse in cold water until cool.
To make the sauce, combine the marmalade, soy sauce, ginger, sesame oil and sriracha sauce. Whisk smooth and reserve.
To assemble the wraps, place the lettuce leaves on a work surface. For each wrap, place 1 ½ oz. of noodles, 3 shrimp, 2 Tbsp. mango, 1 Tbsp. peanuts, 1 Tbsp. coconut and 1 Tbsp. cilantro.
If packing for lunch later, pack the sauce separately. If eating right away, drizzle with about 2 tsp. of the sauce. Fold the lettuce around the ingredients and secure with a toothpick.