Vietnamese Spring Rolls

1. Preparation

Prepare all the ingredients by washing and slicing the vegetables.

Peel and devein the shrimp, then boil them in salted water for about 3 minutes or until they turn pink.

Cut the shrimp into halves lengthwise.

Soak the rice noodles in hot water for about 10 minutes until soft, then drain and set aside.

Wash the mint, cilantro, and lettuce leaves, then pat them dry.

2. Assembly

Fill a shallow dish with warm water and soak one rice paper sheet for about 10-15 seconds until pliable.

Lay the soaked rice paper flat on a clean surface.

Start by placing 1-2 pieces of lettuce in the center, followed by a small amount of rice noodles, 2-3 pieces of shrimp, and a few sprigs of mint and cilantro.

Fold the sides of the rice paper over the filling, then roll from the bottom to the top tightly but gently.

Repeat the process with the remaining rice paper sheets and filling ingredients.

3. Dipping Sauce Preparation

In a small bowl, combine 3 tablespoons of hoisin sauce and 1-2 tablespoons of peanut butter.

Mix well until smooth, adding a bit of warm water if needed to reach desired consistency.

Optionally, sprinkle crushed peanuts on top for added texture.

4. Serving

Arrange the spring rolls on a serving platter.

Serve with the prepared dipping sauce on the side.