Fresh Vietnamese Spring Rolls

Ingredients:

18 medium shrimp

3 oz thin rice vermicelli (maifun)

1 large carrot ~ peel & cut into thin matchsticks

1-2 Persian cucumber ~ cut into matchsticks

1 Red/Orange bell pepper ~ cut into matchsticks

1/2 cup mint leaves

12 pcs butter lettuce

12 pcs Rice paper sheets

Warm water ~ for rolling spring rolls

Sauce - Peanut

1/2 cup creamy peanut butter

1/2 cup water

2 tbsp rice vinegar

2 tbsp soy sauce

1-2 tbsp maple syrup (can sub with brown sugar)

1 tsp toasted sesame oil

Sauce - Nuac Cham

1/3 cup warm water

3 tbsp sugar

2-1/2 tbsp fish sauce

1 tbsp lime juice

1 Thai chili ~ sliced

1 clove garlic ~ minced

Sauce - Hoishin

4 tbsp hoisin sauce

3 tbsp water

Directions/Instructions:

1. Small pot with water & bring to boil, add the shrimp & cook for 2 mins.  Remove the shrimp & let them cool for 5 mins.  Gently press the shrimp down & slice the shrimp in half, horizontally.  Repeat with the remaining shrimp.
2. Small pot with water & bring to boil.  Turn off the heat, let the noodles sit in the hot water for about 5-8 mins.  Check the package directions as the cooking time varies across different brands.
3. Once the noodles have softened, drain & rinse the noodles under cold water.  Cut the noodles to shorten & easier to grab.
4. Fill a larger bowl with lukewarm water to wet the rice paper sheets.  Transfer all the vegetables, shrimp, herbs & noodles into bowls & arrange them on the worktop.
5. Quickly dip a sheet of rice paper in the lukewarm water to moisten the entire surface.  Lay the wet rice paper on the work surface.  Place a piece of butter lettuce close to the bottom edge of the rice paper.  Arrange a small pinch each of rice noodles, carrots, cucumber, red bell pepper & min leaves over the center of the lettuce leaf.
6. Arrange 3 pieces of shrimp abt 1-1/2 to 2 inches below the top edge of the rice paper.  Make sure the orange/pink side is facing down.
7. Grab the lower edge of the rice paper & lettuce & start rolling up the spring roll.  Once reached the shrimp, fold in the left & right sides.  Finish rolling up the spring roll all the way to the end.
8. Repeat the rolling process with the rest of the ingredients.  If the chopping board is looking dry, brush some water over the board.  Serve the spring rolls with the dipping sauce.