Fresh Spring Rolls with Best Sauce

Boil Shrimp according to the boiled shrimp recipe then immediately cool in ice water. Once boiled and cooled, drain and cut shrimp in half lengthwise.

Cook noodles according to package instructions until softened (do not overcook) then drain in a colander and rinse with cold water. Let noodles drain in a colander until ready to assemble. You can also fill a saucepan with water and bring it to a boil, add the noodles, turn off the heat and let them sit in hot water for 5-7 minutes.

Prep veggies – julienne cucumbers and carrots, remove stiff stems on lettuce leaves, coarsely chop cilantro,

Assemble spring rolls One at a Time. Fill a shallow round bowl (wider than your wrappers) with very warm/hot water. Submerge spring roll wrapper for about 10-15 seconds or until softened (depending on the temperature of your water). Place wet spring roll wrapper on a clean and lightly wet cutting board.

Add veggies on one half in this order: lettuce, a generous pinch of noodles, carrots, cucumber, cilantro sprigs.

Add shrimp on the second half, placing the shrimp cut-side up.

Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside.

To serve – Transfer finished rolls to a serving platter and keep finished spring rolls covered with a damp kitchen towel so they do not dry out. For a prettier presentation, serve cut in half on the diagonal.

How to Make Vietnamese Dipping Sauce: In a small mixing bowl, combine all dipping sauce ingredients, adding sugar and sesame oil (if using), to taste.

How to Make Peanut Dipping Sauce: In a mason jar, combine dressing and peanut butter, cover tightly with lid and shake until smooth and well combined.