Spring Rolls

Ingredients

• 8 rice paper wrappers
• 100 g cooked shrimp, halved lengthwise
• 80 g rice vermicelli, cooked and cooled
• 60 g fresh mint leaves
• 60 g fresh cilantro leaves
• 40 g roasted peanuts, crushed
• 4 leaves butter lettuce, halved

Method

1. 1
   Soak rice paper wrappers in warm water for 30 seconds until pliable; lay flat on damp cloth.
2. 2
   Layer lettuce, vermicelli, mint, cilantro, and 2 shrimp halves on lower third of each wrapper.
3. 3
   Fold sides inward, then roll tightly away from you until sealed.
4. 4
   Arrange on serving platter and garnish with crushed peanuts.
5. 5
   Serve immediately with hoisin-peanut dipping sauce (equal parts hoisin and water, with 2 tbsp peanut butter whisked in).