Vietnamese Spring Rolls

Ingredients

Cucumber

1, julienned

Carrot

1, julienned

Fresh basil

1/2 cup, leaves only

Fresh cilantro

1/2 cup, leaves only

Fresh mint

1/2 cup, leaves only

Lettuce

1 cup, leaves separated

Rice noodles

4 ounces, cooked and drained

Cooked shrimp

12, peeled and deveined

Rice paper wrappers

8 sheets

Peanut sauce

for dipping

Hoisin sauce

for dipping

Instructions

1. Fill a large bowl with warm water.
2. Dip one rice paper wrapper into the warm water for about 5 seconds until softened but not too soggy. Lay the wrapper flat on a clean surface.
3. In a row across the center of the wrapper, place 2 shrimp, a small handful of rice noodles, cucumber, carrot, basil, mint, cilantro, and a leaf of lettuce, leaving about 2 inches uncovered on each side.
4. Fold the uncovered sides inward over the filling, then tightly roll the wrapper from the end with the lettuce towards the other end, ensuring all filling is securely wrapped.
5. Repeat with the remaining ingredients until all rolls are prepared.
6. Serve fresh with peanut sauce and hoisin sauce for dipping.