Vietnamese Fresh Spring Rolls

 14 rice papers

 1 cup fresh cilantro leaves

7 oz. cooked shrimp, peeled and sliced in half lengthwise 

About 14 lettuce leaves

2 cups bean threads   

1 cup grated carrot

Place bean threads in bowl and cover with hot water for 10 to 15 minutes.  Start by softening the rice papers.  Place a clean, damp kitchen towel on a work surface. Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel. Arrange about 4 cilantro leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of bean threads and a small handful of carrots. Add additional cilantro leaves. That's the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think mint, peanuts, chicken, parsley...). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side. Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper. Repeat with remaining ingredients.

 

Peanut Dipping Sauce

1 tbsp. peanut butter  

1 tsp. soy sauce

1 tsp. Honey Ginger balsamic

1 tsp. Sesame oil

1 tbsp. Harissa Olive oil  

½ tsp. lime juice

Stir all ingredients together.