Ingredients :
- For the nuoc cham:
- 1/2 cup warm water
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce or more to taste
- 2 tablespoons lime juice
- 2 cloves garlic minced
- 1 teaspoon chili garlic sauce
- For the peanut sauce:
- 1/2 cup hoisin sauce
- 1/4 cup peanut butter
- 2 cloves garlic minced
- 1/4 cup warm water
- chopped peanuts for serving, optional
- For the spring rolls:
- 12 round rice paper wrappers
- 12 Butter lettuce leaves stems removed
- 3 ounces cellophane noodles soaked in warm water for 15 minutes and drained
- 1 large carrot peeled and julienned
- 1 large red bell pepper stemmed, seeded, and julienned
- 2 small Persian cucumbers peeled and julienned
- 1 bunch fresh mint stemmed
- 18 medium cooked shrimp peeled, deveined, and halved lengthwise (about 1 pound of 21 to 25 count shrimp.
Directions :
- To make the dipping sauces:
- To make the nuoc cham, in a small bowl, whisk together warm water and sugar until the sugar is dissolved. Stir in garlic, fish sauce, lime juice, and chili garlic sauce. Yield: about 1 cup.
- To make the peanut sauce, in a small bowl, whisk together hoisin sauce, peanut butter, and garlic. Stir in warm water to thin to desired consistency. Sprinkle with chopped peanuts if desired. Yield: About 1 cup.
- To make the spring rolls:
- Arrange all prepped ingredients to make the spring roll assembly easy and organized. Dampen a flat work surface with water (I usually dampen after every 2 to 3 rolls).
- Fill a large bowl or a wide skillet with hot water. Working with 1 rice-paper at a time, dip the round in warm water for 1 second. Lay wrapper on the damp flat work surface.
- On the bottom half of the moistened rice paper, add one lettuce leaf. Top with several strands of noodles and pieces of carrot, cucumber, and bell pepper. Top with fresh mint. Do not overstuff the rolls.
- Add 3 halved shrimp pieces about ½ inch above the vegetables, cut-side up (pink/orange side facing down or out).
- Starting at the bottom of the rice paper, begin to roll it upwards into a tight cylinder. Fold in the sides of the rice paper and continue to roll the rice paper and filling. Place the roll, seam side down, on a platter and cover with a damp kitchen towel.
- Repeat with remaining rolls, dampening the work surface as needed if it looks dry. The rolls can be held at room temperature for several hours before serving.
