Shrimp spring rolls

Instructions:

1. **Prepare the Ingredients:**
– If your shrimp is not already cooked, boil or sauté shrimp until pink and opaque, then set aside to cool.
– Slice the lettuce, carrot, cucumber, and fresh herbs into thin strips.
– If using rice noodles, cook them according to package instructions and drain them well.

2. **Soften the Rice Paper Wrappers:**
– Fill a shallow dish or large bowl with warm water. Immerse one rice paper wrapper at a time for 10-15 seconds, or until soft and pliable. Remove from the water, letting any excess water drip off, then lay the wrapper flat on a clean surface.

3. **Assemble the Spring Rolls:**
– Place a small amount of lettuce, carrot, cucumber, herbs, and rice noodles (if using) in the center of the softened rice paper wrapper.
– Lay 3-4 shrimp (depending on size) on top of the vegetables.
– Fold the sides of the rice paper over the filling, then roll the paper tightly from the bottom up, ensuring that the filling is secure inside.

4. **Make the Peanut Dipping Sauce:**
– In a small bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, water, and sesame oil until smooth. Add more water if needed to achieve a dipping sauce consistency.

5. **Serve:**
– Arrange the spring rolls on a plate. Serve with the peanut dipping sauce on the side.
– Garnish with crushed peanuts and chili flakes if desired.

These shrimp spring rolls are fresh, healthy, and perfect for a light meal or appetizer. Enjoy!