Vietnamese Fresh Spring Rolls with Spicy Peanut Sauce

Roll Ingredients:
2 ounces rice vermicelli(noodles)
8 rice wrappers
8 lg cooked shrimp - peeled, deveined & cut in half lengthwise
2 Tablespoons chopped fresh basil (Thai basil if you can find it)
3 Tablespoons chopped fresh mint leaves
3 Tablespoons chopped fresh cilantro
2 leaves red leaf lettuce (or any lettuce you have) chopped
Directions:
**** Is a GOOD idea to do all of the prep before you start making the rolls. (chop everything before you start!)******
*Bring a medium saucepan of water to boil.
*Boil rice vermicelli 3 to 5 min, or until al dente, and drain.
*Set aside for use in a minute.
*Fill a large bowl with warm water.
*Dip one rice wrapper into the water for about 1 second to soften. Lay wrapper flat.  In a row across the center, place 2 shrimp halves, a handful of vermicelli, a sprinkling of basil, cilantro, mint & lettuce, leaving about 2 inches on each side uncovered. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat until finished!!

Spicy Peanut Sauce Ingredients :
3/4 cup water
3 TBS Brown or Cane Sugar
1 tsp minced garlic
1/2 TBS thick soy sauce
1 1/2 TBS Rice Vinegar
Thickener: 2 tsp cornstarch + 1 TBS water
1/4 to 1/2 tsp cayenne pepper or dried/fresh Thai peppers
4 TBS chopped roasted peanuts

Directions:
*Combine water and sugar in pan and cook over medium heat to make a syrup.
*Add in the rest of the ingredients & cook over simmer for around a minute. Thicken the mixture slowly with cornstarch. Remove from heat.
*Add in peanuts and peppers!!

Makes 8 rolls

Submitted by: Annie Berdahl