Fresh Spring Rolls with Peanut Sauce

Prepare ingredients:

• Prepare an ice bath for the shrimp and the rice noodles. Add water and ice to 2 medium bowls.
• Add water to a medium sized saucepan and bring to a boil. Add peeled and deveined shrimp. Cook for about 1 – 2 minutes, until pink. Put it ice bath to cool.
• Add vermicelli noodles to the same boiling water. Check package directions for how long to cook them. Don’t walk away, they cook really fast. When noodles are cooked, put them in ice bath as well.
• Peel cucumber and slice into matchstick-like strips.
• Peel carrot. Make thin ribbons with the peeler.
• Wash lettuce and tear apart in small pieces, or slice thin – whichever you prefer.
• Slice avocado.
• Wash cilantro and break into small sprigs.
• Put warm water in a large shallow round dish or plate.
• Make Peanut Sauce
• In a medium bowl, whisk together all of the ingredients except for the water.
• Gradually whisk in the warm water, a tablespoon at a time, until the sauce is smooth and reaches your desired dipping consistency.
• Assemble Spring Rolls
• Dip rice paper in the warm water until completely coated, about 5 – 10 seconds. Then lay it on a plate or clean cutting board to prepare.
• Place your lettuce, then the noodles horizontally across the center of the wrapper.
• Add the rest of the vegetables.
• Add 3 shrimp. You can cut the shrimp in half or leave them whole.
• Fold the edge closest to you up and over the filling, then fold in the sides and roll it up tightly, keeping the filling snug as you go. The rice paper will stick to itself and seal.
• Eat immediately, or wrap in plastic wrap and refrigerate for later. You can store them in the refrigerator for up to 2 days, but are best eaten the next day.