Fresh Spring Rolls

Instructions

1. 01

   Make the spring rolls. Bring a large pot of water to a boil over high heat. Once the water is boiling, add the noodles and cook according to package instructions. Drain and rinse with cool water.

2. 02

   Meanwhile, slice each shrimp crosswise, as if you were butterflying them.

3. 03

   Fill a shallow bowl or pie dish with warm water. Working with one spring roll wrapper at a time, dip into the water and let soften, 8 to10 seconds (see Note) Dampen the counter or a cutting board and lay the softened wrapper on top of the surface. Place half a piece of lettuce at the edge of the wrapper closest to your body. Top with a small handful of noodles, carrot, and cucumber. Place a variety of herbs on the wrapper slightly above the vegetables, and then 3 shrimp halves slightly above the herbs.

4. 04

   Beginning from the edge closest to you, roll the wrapper tightly away from your body. Once you reach the shrimp, fold in the sides, then keep rolling. Repeat with the remaining rice wrappers and filling, rewetting your work surface as needed.

5. 05

   Make the peanut sauce. In a medium bowl, combine the brown sugar and hot water. Stir until the sugar is dissolved, about 2 minutes. Add the peanut butter, soy sauce, vinegar, sesame oil, chili garlic sauce, and ground ginger. Whisk vigorously until the sauce comes together, about 1 minute. Add more hot water, 1 tablespoon at a time, until smooth. Taste and add salt as needed. Sprinkle the crushed peanuts on top of the sauce, if desired.

6. 06

   Make the sweet chili sauce. In a medium bowl, combine the sugar and hot water. Stir until the sugar is dissolved, about 1 minute. Stir in the garlic (if using), along with the fish sauce, lime juice, chili garlic sauce, and sesame oil.

7. 07

   Serve with dipping sauces alongside. These rolls are best when eaten the day you make them. If making ahead, wrap each in plastic wrap and place them in the refrigerator for 1 to 2 days.