Vietnamese Shrimp Spring Rolls
Ingredients
For the Spring Rolls
- 18 medium shell-on shrimp
- 1/2 tsp salt
- 1/2 inch ginger
- 3 oz rice vermicelli
- 1-2 Persian cucumbers, cut into matchsticks
- 12 pieces of butter lettuce
- 1/2 cup mint leaves
- 1/2 Thai basil
- 12 large 22cm circular rice paper sheets
- Warm water for rolling spring rolls
For the Peanut Sauce
- 1/2 tbsp cooking oil
- 1 tbsp minced garlic
- 2 tbsp chopped shallots
- 3/4 cup water
- 1/2 cup hoisin sauce
- 3 tbsp creamy peanut butter
- 1 tbsp white vinegar
- 1/2 tbsp sugar