Lettuce: I use Romaine or Green Leaf lettuce. Each roll will use about 1/3 cup...just torn
Thai Thin Rice Noodles: Bring pot of water to boil. Remove from heat. Add 4-5 oz. thin rice noodles to water. Let sit for about 3-5 minutes. Drain and put in cold water. As you make each spring roll, drain about 1/4 cup cooked noodles and add.
Cucumber: Peel and slice in paper-thin slices. Use 3 in each roll
Cilantro leaves: Just tear a few leaves off to use in each roll.
Carrots: Peel and slice in tiny, thin julienned slices. Use 3 or 4 in each roll.
Cold, Peeled Cooked Shrimp: Just buy a frozen bag of cooked shrimp. No tails (or cut them off). Rinse in cold water to thaw. Slice in half the long way and use 4 shrimp-halves per roll.
Rice Paper: Put some water in a large, shallow bowl to soften one rice paper at a time and roll with fillings immediately.
To Make Each Roll: Carefully submerge one sheet of rice paper in cold water for 3-10 seconds, depending on brand. Lay it flat on a cutting board. Rip some lettuce leaves and put them in a pile in the middle top-third of the rice paper. Add about 1/4 cup drained rice noodles. Lay out 3 cucumber slices, some cilantro leaves, and carrots slices on top of the lettuce. Fold the top of the rice paper down over the pile. Lay 4 shrimp-halves in front of the covered pile. Fold in the sides of the rice paper. With both hands, carefully roll the whole thing towards you, rolling up the shrimp. A tighter roll makes a prettier presentation. Keep them separated on a parchment-lined serving plate so they don't stick together. Eat them within a little while or wrap in saran wrap so they don't dry out. Serve with Peanut Sauce.
Peanut Sauce: Blend together...
1/2 cup brown sugar
1/2 cup hot water
2 Tbl. vegetable oil
1/8 tsp cayenne pepper
1/2 cup peanut butter
1/4 cup chili sauce
2 Tbl. vinegar
2 tsp. ground ginger
