Vietnamese Spring Rolls

Ingredients:

Filling: 
18 medium cooked shrimp, deveined and shells removed
12 large rice paper sheets (approximately 22 cm in diameter)
3 ounces cooked rice vermicelli noodles
12 leaves of leafy green lettuce (Romaine or butter lettuce, stems removed)
A bunch of fresh mint leaves
Cilantro (optional)
Matchstick-style carrots
Peanut Sauce:
1 tablespoon butter
6 tablespoons chunky peanut butter
6 tablespoons Hoisin sauce
2 teaspoons sugar
A pinch of salt
12 oz of hot water

Peanut Sauce Directions:

1. In a saucepan, combine all the sauce ingredients.
   
2. Cook over medium-low heat until the ingredients are thoroughly combined, and the sauce thickens.
   
3. Garnish the sauce with fried shallots or onions and chili sauce for added texture and flavor.
   

Preparing the Shrimp:
Option 1: If using pre-cooked frozen shrimp, defrost them in cold water. Once defrosted, drain the water and cut the shrimp in half along the body.
Option 2: If using fresh shrimp, devein them, leaving the shell on. Cook the shrimp in a pot of salted water for about 2 to 3 minutes or until they are no longer translucent. Drain under cold running water to stop the cooking process. Remove the shell and tail, and cut the shrimp in half along the body.
Preparing the Rice Noodles:
Option 1: Cook the rice noodles according to the package instructions. Drain and cool the noodles under cold running water to stop the cooking process.
Option 2: Soak the uncooked noodles in hot water for about 5 to 8 minutes until soft, then drain the water. Once soft, use kitchen scissors to cut the noodles into shorter lengths.
Assembly Directions:

1. Dip a rice paper sheet in lukewarm water for a few seconds, then quickly remove it and place it on a plate or a damp cutting board. Don't worry if the rice paper still feels slightly stiff; it will continue to soften on the plate or cutting board.
   
2. Place a leaf of lettuce on the rice paper near the edge, followed by carrots, noodles, and mint evenly across.
   
3. Add the shrimp below the lettuce, with the pink side facing down. Be mindful not to overfill the roll to prevent tearing.
   
4. Gently lift the left and right sides of the rice paper toward the middle, then gently lift and roll up the spring roll.
   

Traditional Vietnamese spring rolls are renowned for their diverse fillings, which typically include vermicelli noodles, fragrant mint leaves, crisp leafy greens, succulent shrimp, flavorful pork, a medley of fresh herbs, and assorted vegetables, all meticulously encased in delicate rice paper wraps.

Additional Ingredients:
Experiment with these optional ingredients in your Spring Rolls:

1. Thinly sliced cooked pork belly
   
2. Microgreens
   
3. Thinly sliced cucumber
   
4. Thai basil
   

Tips:

1. For the best texture and appearance, enjoy the spring rolls on the same day you make them. They can be prepared a few hours in advance, but rice paper tends to harden overnight.
   
2. Avoid stacking the rolls on top of each other, as the rice paper may stick together. Wrap each roll individually in plastic wrap for storage.