Light, crisp, and packed with flavor, spring rolls are a perfect appetizer or light meal. Toothsome rice noodles provide an unexpected texture and are almost like the bristles of a paint brush that cling to the dipping sauce. The transparent rice wrappers allow you to display the contents of the rolls for a beautiful presentation.

Yield 8 (2 per serving)
Spring Rolls
8 large shrimp, cooked, slice in half lengthwise
2 oz thin rice noodles
8 rice wrapper
4 leaves Boston lettuce, sliced thin
3 Tbsp roughly chopped fresh basil
3 Tbsp roughly chopped cilantro
3 Tbsp roughly chopped mint leaves

Peanut Dipping Sauce
¼ cup peanut butter
⅓ cup warm water
1 Tbsp hoisin
1 Tbsp rice vinegar
1 tsp Sriracha or chili garlic paste

For the sauce, combine all ingredients and stir until blended.

Bring a small pot of water to a boil and remove from the heat. Add the rice noodles, and let them soften for 10 minutes.

Drain and set aside.

Fill a pie plate with warm water. Dip a wrapper in the water for 1 second and lay it flat on a counter. A plastic cutting board is ideal for this. The wrappers will stick to a wood surface.

Place two shrimp halves, pink side down, along the center of the wrapper.

Place a small handful of noodles on top.

Sprinkle with the herbs.

Top with the lettuce. Leave 2 inches of wrapper uncovered on each side.

Fold the sides over to cover the filling.

Roll the wrapper as tightly as you can without tearing it. Repeat for the remaining rolls.

To serve, cut them in half on a diagonal, arrange on a platter with a bowl of dipping sauce.