Ingredients:​

​For 8 spring rolls:

• 8 rice paper sheets

• 4 ounces julienned carrots (approximately 2 medium carrots)

• 8 ounces cucumber without seeds cut into ⅛-inch spears
  (about two regular cucumbers)

• 8 butter lettuce leaves (use two if leaves are small)

• 24 mint leaves

• 16 basil leaves

• 24 steamed shrimps, peeled with tails off

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For the peanut dipping sauce:

• 2 tablespoons creamy peanut butter

• 1½ tablespoons hoisin sauce

• 1 medium garlic, finely diced

• 5 teaspoons of water, or as needed for a smooth and creamy consistency

• Sriracha or sambal oelek paste to taste (optional)

 

Preparation:

• Mix the peanut sauce ingredients together, using enough water as needed to create a thick, creamy, but pourable dipping sauce.

• Fill a large bowl with very warm water.

• Fully submerge a single sheet of rice paper in the water for about 20 seconds. Shake off excess moisture, and place the sheet on a clean, flat work surface. Blot excess water with a paper towel.

• Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place add ⅛ of the carrots, and ⅛ of the cucumber.

• Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.

• Lay 3 shrimp along the crease. Place  2 basil leaves, and 3 mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.

• Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce or refrigerate until ready to serve.

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*Optional ingredients for the filling may include: cooked rice noodles; cilantro;  purple cabbage; red peppers; avocado; or mango.

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