Vietnamese Spring Rolls & Dipping Sauces (With Video)

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Debbo

subheading: Spring Rolls:

18 medium shell-on shrimp (2½5 count), about ¾ pounds, defrosted if frozen

3 ounces thin rice vermicelli (maifun)

1 large carrot, peeled and cut into thin matchsticks

1 to 1 ½ Persian cucumber, cut into matchsticks (see note 1)

a large red bell pepper, cut into matchsticks

½ cup loosely packed mint leaves

12 pieces of butter lettuce, bottom tough stems removed (see note 2)

12 large 22cm circular rice paper sheets

warm water for rolling spring rolls

subheading: Peanut Sauce (see note 3):

½ cup creamy peanut butter

½ cup filtered water

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 ½ to 2 tablespoons maple syrup, can sub with brown sugar (see note 4)

1 teaspoon toasted sesame oil

subheading: Nước Chấm:

⅓ cup warm water

3 tablespoons sugar

2 tablespoons fish sauce, can add more to taste

1 tablespoon lime juice

1 Thai chilli, sliced

a clove of garlic, minced

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