Vietnamese Shrimp Spring Rolls

• Prepare the vermicelli noodles according to the package instructions. Drain and set aside.
  4 oz vermicelli noodles
• Cook and peel the shrimp, then slice them in half lengthwise.
  24 medium shrimp
• Wash and julienne the carrots and cucumber.
  1 cup carrots
• Rinse the fresh herbs and lettuce, and pat them dry.
  1/2 cup mint, 1/2 cup cilantro
• Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until it becomes soft and pliable. Lay it flat on a damp kitchen towel or a cutting board.
  12 large rice paper wrappers
• Place 2 shrimp halves in the center of the wrapper.
• Add a small handful of vermicelli noodles on top of the shrimp.
• Layer with a bit of lettuce, followed by the julienned carrots and cucumber.
  1 cup lettuce, 1 cup cucumber
• Add a few leaves of each fresh herb.
• Fold the bottom of the rice paper over the filling. Fold in the sides, and then roll tightly from the bottom to the top until you have a neat, sealed roll. Repeat with the remaining ingredients.

Nước Chấm Dipping Sauce:

• In a small bowl, combine the fish sauce, lime juice, water, and sugar. Stir until the sugar is dissolved.
  1/4 cup fish sauce, 1/4 cup lime juice, 1/4 cup water, 2 tbsp sugar
• Add the minced garlic and chopped chili. Mix well.
  1 clove garlic, 1 small red chili

Peanut Dipping Sauce:

• In a small saucepan over low heat, combine the peanut butter, hoisin sauce, soy sauce, minced garlic and water.
  1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 clove garlic, 1/4 cup water
• Stir until the mixture is smooth and heated through.
• Remove from heat and stir in the lime juice.
  1 tbsp lime juice
• Serving:
• Arrange the spring rolls on a platter.
• Serve with the nước chấm and peanut dipping sauces on the side.