Vietnamese Fresh Spring Rolls

1.Prepare all the vegetables by washing and julienning the carrot and cucumber. Tear the lettuce into bite-sized pieces. Rinse the herbs and pat dry.

2.Cook the vermicelli rice noodles according to package instructions, then drain and rinse under cold water to stop cooking. Set aside.

3.Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds until it softens but is still slightly firm (it will continue to soften on the plate).

4.Lay the softened rice paper flat on a clean, damp kitchen towel or cutting board.

5.Place a few pieces of lettuce near the bottom third of the wrapper, then add a small handful of vermicelli noodles on top.

6.Add a few julienned carrot and cucumber sticks over the noodles.

7.Place 2-3 shrimp halves on top of the vegetables, shrimp side down so they show through the translucent rice paper.

8.Add a few leaves of mint, cilantro, and Thai basil on top of the shrimp.

9.Fold the bottom edge of the rice paper over the filling, then fold in the sides tightly and roll up firmly to enclose the filling completely.

10.Repeat the process with the remaining wrappers and ingredients.

11.To prepare the dipping sauce, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sugar, minced garlic, and chili garlic sauce in a bowl.

12.Gradually add warm water to the sauce mixture, stirring until smooth and desired consistency is reached. Adjust salt to taste.

13.Serve the fresh spring rolls on a platter, sprinkled with crushed roasted peanuts if desired, alongside the dipping sauce.