-
1
Fill a large bowl with very warm water and line two baking sheets or jelly roll pans with plastic wrap.
-
2
Dip one sheet of rice paper into the hot water and leave it in the water several seconds until it is soft and pliable.
-
3
Remove to work surface (lined jelly roll pan) and cover with a damp paper towel.
-
4
Repeat until all rice papers are softened.
-
5
On a piece of plastic wrap or wax paper arrange a lettuce leaf in the middle of the rice paper, leaving a 1-inch border around the outside edge.
-
6
Top with a heaping tablespoon of rice noodles, spreading down the center of the lettuce.
-
7
Cover the noodles with about 1 tablespoon of grated carrot and sprinkle equal amounts of the three fresh herbs over this and two slices of the cooked shrimp.
-
8
Fold in the two opposite sides of the rice paper and tightly roll up.
-
9
Transfer to the second plastic lined jelly roll pan and cover with plastic.
-
10
Continue until all 12 are finished.
-
11
These may be prepared 4 hours ahead of serving.
-
12
(Covering and refrigerating the finished rolls keeps them from drying out.
-
13
They will also slice more easily if they have time to chill.)
-
14
In a small bowl, whisk together all ingredients to make the Hoisin Sauce.
-
15
Chill if making a day ahead.
-
16
When ready to serve, cut each spring roll in half diagonally and arrange on a platter, cut side up.
-
17
Serve with the room temperature dipping sauce or your favorite spicy peanut sauce.
-
18
(I like to have both available.)
