Fresh Spring Rolls with Dipping Sauces

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

Cook vermicelli noodles according to package instructions until softened (do not overcook). Drain in a colander and rinse with cold water. Let noodles drain until ready to assemble. Alternatively, boil water, add noodles, turn off heat, and let sit for 5-7 minutes.

Julienne the cucumber and carrots. Remove stiff stems from butter lettuce leaves. Coarsely chop the cilantro.

Fill a shallow, wide bowl with very warm/hot water. Submerge one rice paper wrapper for about 10-15 seconds, or until softened. Place the softened wrapper on a clean, lightly wet cutting board.

On one half of the wrapper, layer lettuce, a generous pinch of noodles, julienned carrots, cucumber, and cilantro sprigs.

On the other half of the wrapper, place the halved shrimp with the cut side facing up.

Tightly roll up the lettuce side first, tucking in the sides. Then, roll over the shrimp so they are visible on the outside.

In a small mixing bowl, combine water, fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, minced garlic, and shredded carrot. Stir until sugar is dissolved. Adjust seasoning to taste.

In a mason jar, combine sesame ginger dressing and peanut butter. Cover tightly and shake until smooth and well combined.

Transfer finished spring rolls to a serving platter. Cover with a damp kitchen towel to prevent drying. For a prettier presentation, serve cut in half on the diagonal with the dipping sauces.